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 Nan.

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.


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.

Smoky Paneer Sticks in Mango Sauce/Spicy Mango Paneer Gravy

Yield : servings 2

Prep Time : 30 mins

Cook Time :10 mins

Total Time :40 mins

Things we need to prepare

  • 200 grams paneer(cut into thick vertical or thick stick shapes)
  • Kasoori methi
  • 1/2 tsp turmeric
  • 1 bay leaf
  • garam masala
  • oil
  • salt

For onion puppy seeds paste

  • 3 medium onions
  • 7 to 8 garlic pods
  • small ginger
  • 1.5 tsp posto/poppy seeds
  • 3 to 4 cloves

Soak poppy seeds for half an hour with little.Blend all to form a smooth paste.

For mango puree

  • 2 ripe mangoes(cubes)
  • 7 to 8 almonds
  • 1 tsp red chili powder

In a pan heat oil 1 tsp,add chopped mango and almond.Saute it for 1 minute and pour 1/2 cup of water into it.Cook on medium flame for 1 minute.Cool it ,add red chili powder and blend to form a nice thick puree.


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.

Mean while,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..

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