Creamy Mango Chilli Paneer
A smoky-sweet paneer dish in creamy coconut sauce with mango and red chilli, delivering 23g protein for under 250 calories per serving.
Equipment
Ingredients
Sauce
dry red chillies (soaked, drained)
6 piece
ripe mango
50 g
garlic cloves
5 piece
spring onion stalk
1 piece
honey
0.5 tsp
light soy sauce
1.5 tbsp
lemon juice
2 tsp
salt
1 tsp
water
2.5 tbsp
Main
low-fat high-protein paneer (cubed)
200 g
light coconut milk
60 ml
black pepper
0.25 tsp
chilli flakes
0.25 tsp
Garnish
roasted peanuts (crushed)
1 tbsp
fresh coriander (chopped)
2 tbsp
Instructions
Soak the dry red chillies
Soak the dry red chillies in hot water for 10 minutes until soft. Drain.
Blend the sauce ingredients
Blend the soaked chillies with mango, garlic, spring onion, honey, soy sauce, lemon juice, salt, and water until smooth.
Cook the sauce
Pour the sauce into a non-stick pan and cook on medium heat for 4–5 minutes, until the raw smell of garlic and onion disappears and it thickens slightly.
Add coconut milk
Stir in the coconut milk and simmer for 2 more minutes until creamy and glossy.
Season the paneer
Meanwhile, season the paneer cubes with salt, pepper, and chilli flakes.
Grill the paneer
Dry-grill on a hot non-stick pan until charred on the edges.
Combine paneer and sauce
Add the grilled paneer to the sauce and toss to coat.
Garnish and serve
Finish with crushed peanuts and coriander. Serve hot with steamed rice.
Original recipe
Storage
Best served fresh. Sauce can be made ahead and stored separately.
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