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Paneer and Beans in a Mango Chilly Sauce

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Paneer and Beans in a Mango Chilly Sauce
  • Cook Time:
  • Chunks of paneer, black beans and bell peppers tossed togethar in a tangy mango chilly sauce made with egg-less mayonnaise.


  • For Egg-less Mayo:
  • Juice of 1 lemon
  • 125 ml soy milk
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 tsp mustard
  • 60-80 ml olive oil
  • 1 big pinch white pepper

  • For the Mango Sauce:
  • 1 cup of mayonnaise
  • 2 Tbsp of mango puree
  • 2 Tbsp gherkins, chopped
  • 2 basil leaves
  • Salt and pepper to taste

  • For the Paneer:
  • 50-60 gm of paneer (cottage cheese), diced
  • 50 gm of black beans, cooked
  • 1 Tbsp spring onions, chopped
  • 10 gm of red, yellow and green bell peppers, sliced
  • Salt and pepper to taste


  1. For the Mayo:
  2. Add all the ingredients in a blender, blend at a low speed.
  3. Gradually add the olive oil in a very slow and steady stream until the mixture begins to thicken and is smooth and lush.
  4. Store in a bottle or jar for a week in the refrigerator.

  5. For the Sauce:
  6. Mix the mayo with the mango puree, basil leaves, spring onions, jalapenos and salt and pepper.
  7. Mix all the ingredients will to create a nice thick sauce.

  8. For Assembling:

    Mix the mango chilly sauce with the bell peppers, black beans and paneer.