The summer has been unbearably hot in Pune, and the only foods that appear tempting is fruit. Although we are in June already, the monsoon hasn't set in yet, so fruits continue to be the hottest ingredient in the pantry! Using mango in the gravy for this matar paneer creates the acidity and sweetness that highlights the tropical weather!
1 semi ripe totapuri mango, peeled and diced
1 inch ginger, peeled and crushed
1/2 cup green peas
1-2 green chillies, chopped fine
1 piece dried kokum
2 teaspoons cumin seeds
50g fresh paneer, cut into cubes
1-1.5 cup water
1-2 teaspoon salt as per taste
Heat the oil in a pan, and then add the cumin seeds so that they splutter.
Add the green chillies and ginger, and cook on a medium flame for a minute or two.
Now add the paneer cubes, increase the heat, and toss the paneer in the pan until the edges turn slightly brown.
Pick the paneer out of the pan and keep aside.
Add the mango, peas, kokum and water - bring the pan to a boil, then reduce the heat and simmer.
Allow to simmer with the lid for at least 10 minutes so that the mangoes start to break apart and the gravy starts to thicken. Now take off the lid and cook for another 5-7 minutes on a low flame.
Add the paneer cubes to the pan, and salt the dish as per taste. Stir a couple of times and serve with a plate of steaming hot rice!