This curry has the flavors and tastes of a naadan fish curry, where paneer replaces the fish. A friend who turned pure veg has come up with this yummy recipe, that was thoroughly enjoyed by my family.
250 gram - Paneer, cut to cubes or triangles
1 medium size - Raw sour mango, cut to small pieces
1 medium size - Tomato, chopped
2 to 4 - Green chili, slit in center
6 tbsp - Coconut milk powder
1 tsp - Mustard seeds
1/4 tsp - Fenugreek / methi / uluva seeds
3 sprigs - Curry leaves
Crush to paste
1'' piece - Ginger
6 flakes - Garlic
Grind to a paste
6 tbsp - Grated coconut
1.5 tsp - Red chili powder
3/4 tsp - Turmeric powder
1.5 tsp - Coriander powder
6 - Shallots/ small onion, sliced
1 )In a pan or manchatti, pour 2 to 3 table spoon coconut oil, then add mustard and fenugreek seeds. Once the mustard seeds pops, add curry leaves, ginger - garlic paste, green chili and saute for a few seconds.
2 ) Then add the ground coconut paste and enough water for the gravy and bring to a boil. When it starts to boil, add the mango pieces and tomato. Cook on medium heat till mango gets cooked. Add salt to taste.
3 ) When mango is cooked add the paneer pieces cut into triangle pieces. When the paneer is soft and the flavors have seeped into it, add coconut milk ( add little water to coconut powder to make coconut milk ) to the gravy. Adjust gravy consistency and bring to a boil. Adjust salt to taste and take off the stove.
4 ) In a pan heat little coconut oil, add the sliced shallots to it and fry to a light brown color. Pour this seasoning on top of the gravy and close with a lid. Open after few minutes and serve.