Creamy Mango Chilli Paneer

Nutrition values are AI-estimated based on ingredients.

• 6 dry red chillies
• 50g ripe mango
• 5 garlic cloves
• 1 stalk spring onion
• ½ tsp honey
• 1½ tbsp light soy sauce
• 2 tsp lemon juice
• Salt to taste
• 2–3 tbsp water
• 200g low-fat, high-protein paneer, cubed
• 60ml light coconut milk
• Black pepper, for paneer
• Chilli flakes, for paneer
• 1 tbsp crushed roasted peanuts
• Fresh coriander, chopped
• Steamed rice, to serve

1. 1Soak the dry red chillies in hot water for 10 minutes until soft, then drain them.
2. 2Blend the soaked chillies with mango, garlic, spring onion, honey, soy sauce, lemon juice, salt, and 2-3 tbsp water until smooth.
3. 3Pour the blended sauce into a non-stick pan and cook on medium heat for 4-5 minutes, stirring until it thickens slightly and the raw smell of garlic and onion disappears, splashing in a little water if it sticks.
4. 4Stir in the 60ml light coconut milk and simmer for 2 more minutes until the sauce is creamy and glossy.
5. 5Season the 200g paneer cubes with salt, black pepper, and chilli flakes, then grill them until charred.
6. 6Add the grilled paneer cubes to the simmering sauce and gently fold them until all pieces are well coated.
7. 7Finish the dish with 1 tbsp crushed roasted peanuts and chopped fresh coriander leaves, gently stirring them into the curry.
8. 8Serve the creamy mango chilli paneer in a bowl alongside steamed white rice.
9. 9Garnish with additional crushed peanuts and finely chopped green spring onions for presentation.

These instructions are our analysis of the original video. Watch on YouTube →