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Skip to content Watch video Nagpur Dhaba Mango 🇮🇳 Indian
Dhaba mango curry cooked hearty dhaba-style with garam masala: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 30 minutes.
Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp Optional extras 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped Instructions 1 Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala.
4 Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour.
5 Finish with cilantro; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
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Nagpur Dhaba Mango
Time 30 min
Serves 3
Level Easy
Prep / cook 10 / 20 min Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp Optional 🧀 Butter 1 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped Steps Peel and cube the mangoes; keep the jaggery ready to balance their sourness. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour. Finish with cilantro; taste for salt and serve hot with rice or roti. 
