To begin making the Paneer Raw Mango Curry Recipe, in a mixer grind garlic cloves, green chillies, ginger and fresh grated coconut to smooth paste using little water. Transfer to a bowl and set aside until required.

Next heat oil in a saucepan over medium heat. Add baby (madras) onions and saute for few minutes till onion turns light brown in color and is softened. Add the drumstick along with turmeric powder, coriander and chilli powder, stir to combine and saute for few more minutes.

Now add paste made earlier along with little water. Stir to combine and saute the mixture for few minutes till the masala is well combined.

Add the raw mango cubes along with coconut milk, salt and little more water to adjust the consistency of the curry. Turn the heat to low and let curry simmer till mangoes are soft and cooked.

Once mango curry thickens add the paneer cubes. Stir to combine the Paneer Raw Mango Curry and turn off the heat.

For tempering the curry, heat oil in a tadka pan add mustard seeds and allow them to splutter. Next add red chillies and fry for few seconds. Add the onions and curry leaves.

Fry until onion turns golden brown. Turn off the heat. Pour the tempering over the Paneer Raw Mango Curry  and stir to combine. 

Serve Paneer Raw Mango Curry with Phulkas for the light weekday lunch.