In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
About the Recipe
Well smoked cottages cheese when dumped in spicy mango sauce is unique and caters your taste bud delicious. When succulent paneer cubes simmering in poppy seeds gravy dominated by home made spicy mango sauce sending off an aromatic desirability that just can’t ignored. It could be an absolute must have party menu or casually at home when served with steamed rice or Indian bread i.e., naan. The gravy of the dish is little sweet for the sweetness of the mango. Peel and cut mango into small pieces. If your mangoes are little sour then you can add little sweet to avoid the sourness.
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- 200 grams paneer, cottage cheese (cubes/stick shapes)
- dried kasoori methi
- 1/2 teaspoon turmeric
- 1 bay leaf
Poppy seeds and onion paste:
- 3 onions, in cubes
- 7 or 8 garlic pods
- small ginger piece
- 1 tsp poppy seeds
- 3 or 4 cloves
For mango puree:
- 2 ripe mangoes, peeled, pitted chopped
- 7 or 8 almonds
- 1 teaspoon red chili powder
Heat oil in a pan and fry ripe mango pieces and almonds. Fry them for 1 or 2 minutes over medium flame and add one cup of water. Allow them to cook for 1 minute, off the gas and cool it. Blend it in a blender along with cloves, red chili powder, turmeric powder to form a smooth paste.
Heat pan add oil, add bay leaf and prepared posto (poppy seeds ) paste. For making posto paste you need to soak puppy seeds in little warm water for half an hour.
Fry the masala until raw smell goes off, add prepared mango paste. Saute it over medium flame around 1minute. Add garam masala and dried kasoori methi. Add water and salt. Cook until boil on medium flame.
Meanwhile fry paneer cubes into light brown in oil. You can either cut paneer into thick vertical shapes or cut them into cubes. Add them in the gravy and simmer until gravy get a nice consistency.
- For onion and poppy seeds paste: Soak poppy seeds in little warm water for half an hours. Now add the ingredients for the paste along with poppy seeds and blend to form a smooth paste.
- For mango puree: Heat oil in pan (1 tablespoon) add mango pieces and almonds. Saute it for 1 minute and water. Boil it for 2 to 3 minutes, cool it. Add red chili powder and cooked mango, almonds to a blender and to form a smooth puree along with adding little water into it.
- Cut paneer into two vertical shapes either chop into small cubes. In a wok heat oil and add bay leaf. When it turns to brown add the onion posto paste and turmeric. Saute it until raw smell goes off.
- Add mango puree, garam masala and cook on medium flame. Stir it around 1 minute. Add 1.5 cups of water, salt and allow it to boil. Meanwhile, shallow fry the paneer pieces until they turned light brown.
- Drop fried paneer pieces into the gravy, and cook until a desirable consistency comes out over medium flame. Sprinkle some dried kasoori methi over the gravy. Off the gas and pair the delectable dish with any rice dish or flat Indian bread along with some fresh salads..
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy