Grind garlic, green chilies, ginger, and fresh coconut to a smooth paste with a little water.

Set the paste aside in a bowl.

Heat sunflower oil in a saucepan over medium heat.

Sauté finely chopped pearl onions until light brown and softened.

Add drumstick pieces, turmeric powder, coriander powder, and red chili powder.

Stir to combine and sauté for a few minutes.

Add the ground coconut paste along with a little water.

Stir and sauté the mixture until the masala is well combined.

Add raw mango cubes, coconut milk, salt, and a little more water to adjust the curry consistency.

Reduce heat to low and simmer until mangoes are soft and cooked.

Once the mango curry thickens, add the paneer cubes.

Stir to combine and turn off the heat.

For tempering, heat coconut oil (or other oil) in a tadka pan.

Add mustard seeds and allow them to splutter.

Add dry red chilies and fry for a few seconds.

Add julienned onions and curry leaves.

Fry until onion turns golden brown.

Turn off the heat and pour the tempering over the Paneer Raw Mango Curry.

Stir to combine and serve hot with Phulkas.