A delightful gravy using ripe mango purée. Enjoy this dish when mangoes are in season.
INGREDIENTS
Diced paneer – 1 cup (Leave paneer in hot boiling water with 1/4 tsp of turmeric powder. Strain and use in the gravy when paneer has to be added.)
Ripe mango purée – 2 cups
Salt to taste
Sugar – 1 teaspoon
White corn flour – 1 teaspoon
Boiled, cooled milk – 1/2 cup
Garam masala powder – 1 teaspoon
FRY IN OIL AND GRIND TO PASTE
Chopped big onion – 2
Green chillies – 3
Garlic – 3 flakes
Ginger A small piece
Coriander seeds – 1 1/4 teaspoon
Cashew nuts – 6
Cardamom – 1
Aniseeds(saunf) a pinch
Khus Khus – 1 teaspoon
Oil to fry – 1 1/2 teaspoon
TO SEASON
Ghee – 1 tablespoon
Refined sunflower oil – 2 tablespoons
Jeera – 1 teaspoon
TO GARNISH
Finely chopped coriander leaves
Fresh red pomegranate seeds
METHOD
Heat a heavy bottomed pan. Add oil and ghee. Season jeera. Fry the paste on a sim flame for 5 minutes. Cover it with a lid. Then remove the lid, add the mango purée and milk mixed with cornflour. Add sugar and salt to taste. Add garam masala powder. Once the gravy thickens and oil seeps on the sides, drain the paneer and add to the gravy. Simmer for 5 minutes. Garnish and serve hot with puris, roti, jeera rice and plain rice.
CHEF’S TIPS
1) Fry the gravy in a sim flame, because of the cashew nuts in the paste. If high flame is used, the masala will get scorched.
2) Always use boiled and cooled milk to mix in with the corn flour.
3) Double frying the gravies in summer keeps them fresh for longer time.
4) If the gravy becomes thick add boiled and cooled milk to get the right consistency.
Deepa Sekhar's Simple Kitchen 
All your recipes are superb.
Madam, I request you to upload the recipes of Veg Kohlapuri and Pudhinewale Paratha.
Waiting for varieties of Pulav and some Gujrathi dishes