Mango Curry (Aam Ki Sabzi) Recipe
Prep
15 min
Cook
25 min
Servings
4 servings
Calories
195
Ingredients
2 semi-ripe mangoes (slightly firm, not fully soft)
1 onion, finely chopped
2 tomatoes, pureed
1 tablespoon oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro for garnish
1 cup water
Instructions
Prepare Mango
Peel the semi-ripe mangoes and cut into large chunks. The mango should be firm enough to hold its shape during cooking but starting to sweeten.
Temper Spices
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and cook until golden brown (5-7 minutes).
Add Tomatoes & Spices
Add tomato puree, turmeric, red chili powder, and salt. Cook until oil separates from the masala (5-6 minutes).
Add Mango
Add mango chunks and water. Bring to a gentle simmer. Cook for 10-12 minutes until the mango is tender but not mushy. The sauce should be slightly thick.
Finish
Sprinkle garam masala, stir gently. Garnish with fresh cilantro. Serve hot with steamed rice, roti, or paratha.
Tips
Mango Ripeness
Use semi-ripe mangoes — fully ripe will dissolve into the sauce. The ideal mango is starting to yellow but still firm. If only ripe mangoes are available, add them at the very end and cook for just 2-3 minutes.
Regional Variations
In Sindh, this dish is called 'Aam ki Sabzi' and often includes curry leaves and mustard seeds. In Punjab, it is made with more tomatoes and onions. Both are delicious.
FAQ
Can you cook with ripe mango?
Yes, but the technique changes. Ripe mango breaks down quickly so add it at the end of cooking for just 2-3 minutes. Semi-ripe mango holds its shape better and provides a sweet-tart contrast to the spices.
What goes well with mango curry?
Steamed basmati rice is the classic pairing. Also excellent with roti, paratha, or naan. For a full Pakistani meal, serve alongside dal, raita, and salad.
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