Truly Moreish! Badami Methi Mango Paneer Indian cottage cheese cubes, fresh fenugreek leaves and sweet mango cooked in an exquisite almond gravy, which is made with almonds, onion and aromatic spices.

This curry is fit for a royal treat, serve it with round and soft Gujarati rotli s, paratha or naan so to not to miss a single drop of the delicious gravy.

Paneer is a saviour when you want to prepare rich Mughlai recipes, it’s the best meat replacement for vegetarians when we are in need of nutritious and good protein ingredient.

Most of us either at home or in restaurant indulge in the ever so versatile and all-time favourite Paneer Curries.

Whether there is a small get-together or big occasions such as weddings or parties Paneer Curries are always on top of the list on the feast menu.

Our all-time favourite Palak Paneer , dead easy to prepare and little lighter on the stomach because of the addition of spinach. Shahi Paneer is a truly finger-licking fare.

Veg Paneer Makkhanwala without Onion and Garlic curry gives you a choice to make this recipe on many religious occasions or when there are Jain or Swaminarayan guests on the list and you are restricted to use onion and garlic.

This rich and delicious Paneer Matar Pasanda is sure to win your heart and mind. If you haven’t tried any paneer curries yet, I would recommend classic North Indian delicacy Matar Paneer .

Paneer has it’s delicate and milky flavours thus it can be used in sweet recipes as well as savoury dishes as flavours of paneer blends so well in both types of dishes.

You can whip up the classic Bengali sweet delicacy Ras Malai or Ras Gulla ! Spoilt for choice?

Here is my rich and elegant Paneer Pista Rolls definitely will make you weak at knees 🙂 and my Shahi Mango Paneer Kheer for our Mango Crazy readers.

The Badami Methi Mango Paneer inspired by another hugely popular rich and luscious curry, Badami Paneer.

Now that warmer weather is upon us fresh big methi bunches and mangoes are available in Indian grocery stores, I had to tweak this recipe so experiment went ahead and results were positive.

Slightly bitterness of fenugreek leaves mellowed down by the sweetness of mangoes and creamy almond gravy.

Mango lends their vibrant colour and juicy flavours to this curry. Love mangoes in curry? Have a look my Vegan Tofu, Mango and Coconut Curry .

Badami Methi Mango Paneer - 1

Badami Methi Mango Paneer

ingredients:

  • 250 g paneer cut into cubes
  • 150 g methi leaves fresh
  • 100g mango cubes – ripe but firm
  • 3-4 tbsp. oil or ghee
  • salt to taste
  • 5-6 tbsp. almonds – soaked and peeled
  • 100 ml single cream
  • one big finely chopped onion
  • 7-8 big fat garlic cloves
  • 3-4 green chillies
  • 1 tbsp. ginger crushed
  • 1 tsp. kasoori Methi
  • 1/2 tsp. cardamom Powder
  • 1 tbsp. red Chilli Powder
  • 1 tsp. turmeric powder
  • 2 tbsp. ground cumin and coriander
  • 1/2 tsp. garam masala
  • Pinch kitchen king masala Optional
  • one big ripe tomato chopped
  • 1 tbsp. almond slivers

instructions:

How to cook Badami Methi Mango Paneer

  1. Heat 1 tbsp. oil or ghee in a kadai.
  2. Add garlic, onion, chillies and ginger, saute for 5-6 minutes.
  3. Add chopped tomato and soaked almonds and cook the mixture further for 4-5 minutes.
  4. Transfer the mixture to the grinder and make a coarse paste.
  5. In a heavy bottom pan or kadai heat oil or ghee and add chopped fresh methi leaves and saute for 3-4 minutes.
  6. Leave it aside.
  7. Heat remaining oil or ghee in a Kadai and add almond paste and cook for a couple of minutes.
  8. Add cardamom powder, kasoori methi.
  9. Mix well, then add all the other remaining masala and cook the gravy on low heat.
  10. Meanwhile, apply little oil on the paneer cubes and grill until a little brown on both sides, or use tawa or griddle.
  11. You will see fat separating from the almond gravy. Now add cream and simmer for a few seconds.
  12. Add sauteed methi and grilled paneer.
  13. Mix everything gently, and let the curry cook for 3-4 minutes.
  14. If gravy gets thicker add couple of TBSP milk.
  15. Just before you switch off the heat, add mango cubes.
  16. Mix well and garnish it with the almond slivers and coriander.
  17. Serve hot with naan, roti or paratha.
  18. Enjoy!

NOTES:

Did you make this recipe?
Paneer and vegetable makhni Biryani - 2

This Indian classic Paneer and Vegetable Makhni Dum Biryani , is bursting with royal flavours. It is a treat to eat this scrumptious and exotic Biryani. All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.

More Biryani Recipes-> Vegan Oven Baked Butternut Squash and Spinach and Coconut Biryani | Nut Roast Biryani

Paneer and vegetable makhni Biryani_Jagruti's Cooking odyssey - 3

Biryani is the ultimate one pot meal, can be described as a ‘Kohinoor’! The term ‘Biryani’ itself has the essence. Biryani can not be made in hurry and surely it can be perfected with lots of practice but is worth every bit of the effort. Long grain fluffy, fragrant rice, flavoured with beautiful and aromatic spice such as saffron is layered with meat or vegetables cooked in rich gravy. Biryani can suit anyone’s palate as spicewise, biryani tends to be fairly delicate. In this recipe of mine, Paneer and assorted vegetables are cooked with spices, cream and nut pastes and that is layered with cooked long grained Sella Basmati Rice.

More Rice Recipes-> Coconut and Almond Rice | Biranj-Gujarati Style Sweet Rice | Green Peas and Mint Rice | Beetroot, Tofu and English Mustard Rice | Tawa Pulao | Mum’s Green Peas and Potato Rice Pilaf/Pulao

Notes:- Sella Basmati Rice is available in most supermarkets as well as any Asian grocery shop. I like to use Sella for Biryani because this rice doesn’t mush up quickly as normal basmati rice does.

Badami Methi Mango Paneer - 4

PANEER AND VEGETABLE MAKHNI DUM BIRYANI

Ingredients

  • 500 g sella basmati Rice
  • Salt to taste
  • 2 tbsp. o
  • il or ghee
  • Few drops l
  • emon Juice
  • 2 tbsp. w
  • hole spices such as bay leaves green cardamom, cloves, cinnamon bark, star anise, black cardamom
  • 250 g paneer
  • cubes
  • 300 g s
  • teamed assorted vegetables cauliflower, carrots, green beans, green Peas
  • ¼ cup c
  • apsicum roughly chopped
  • ½ cup o
  • nion Paste
  • 3 tbsp. g
  • inger-garlic paste
  • 5-6 tbsp. a
  • lmond and white poppy seeds paste
  • 2 tbsp. r
  • ed chilli powder
  • ½ tsp. c
  • love and cinnamon powder
  • 1 tsp. c
  • ardamom Powder
  • ½ tsp. n
  • utmeg Powder
  • ½ tsp. black pepper powder
  • 2 tbsp. g
  • round cumin and coriander
  • Salt to taste
  • 1 tsp. k
  • itchen king masala - optional
  • 3 tbsp. p
  • lain natural yogurt
  • 4 tbsp. s
  • ingle or double cream
  • 4 tbsp. o
  • il or ghee
  • 1 tbsp. k
  • ewra water
  • 3 tbsp.
  • cashew nuts
  • 3 tbsp. s
  • ultana -yellow raisins
  • ¼ cup l
  • ukewarm milk
  • Big pinch saffron threads
  • 3-4 tbsp. f
  • ried onion
  • 2-3 tbsp. m
  • int leaves
  • 2 tbsp. g
  • hee

Instructions

  • Soak saffron threads in lukewarm milk and leave it aside
  • .
  • Clean, wash and soak rice for at least for an hour in cold water.
  • Meanwhile, make paneer and vegetable makhani.
  • In a thick bottom pan or kadai heat oil or ghee.
  • Add onion paste and cook for 5-6 minutes.
  • Add ginger-garlic paste and cook for another 3-4 minutes.
  • Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.
  • Now add almond and poppy seed paste and salt.
  • Keep stirring, then add plain yoghurt and keep the heat very low.
  • Add a couple of tbsp. water.
  • Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.
  • Add paneer and all the vegetables in the gravy.
  • Mix gently then add cream and turn the heat off.
  • Mix well and add kewra water and leave it aside.
  • Now Prepare rice.
  • In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.
  • Once the water starts boiling add soaked rice.
  • Cook the rice until it’s 75% done.
  • Drain the excess water of the rice using a colander.
  • Grease the heavy bottom pan with the little ghee.
  • Now spread the 1/2 of paneer and vegetable makhani evenly.
  • Add the 1/3 of rice on top of the makhani and spread it evenly, sprinkle cashews, sultanas, some fried onions, mint leaves.
  • Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.
  • Now pour saffron milk and remaining ghee on rice.
  • Seal the pan with kitchen foil or pastry and cover with the lid.
  • On a stove, first, arrange a flat griddle or tawa , this will prevent the rice from sticking at the bottom.
  • Put biryani pan on the griddle and keep heat high for 5 minutes.
  • Then reduce the heat totally and cook the biryani for another 15-20 minutes.
  • Once done, serve this Biryani hot with salad, raita and papad.
  • Enjoy!

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.