Sana Thongba/Manipuri Paneer(Indian Cottage Cheese )

Ingredients

  • 250 grams paneer (Indian Cottage Cheese)
  • 1/2 cup green peas
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon  nigella or kalonji
  • 1 tablespoons ground/grated ginger
  • 3 Indian bay leaves
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • salt
  • 2 tablespoons oil

Instructions: 


Today I am going to do this simple yet very tasty paneer recipe and I am sure there is no room for any disappointments. This is a pure Manipuri dish and is always served in the traditional Meitei vegetarian feast call Ushop. Talking of this feast, The Manipuri Ushop has it’s own unique way of serving and feast arrangements. There are usually 15-21 different recipes served and it  always happen to be an odd number for traditional reasons. The cooks are the Manipuri Brahmins, locally known as Bhamon. Normally there are more than 50 people being served and it can go way more depending on the occasion of the feast.  People are seated in  a disciplined rows and columns format and the food is served sequentially row wise by the Bhamons only.

This particular dish is so special that it is served as the last item in the ushop and right before the desserts are being served and that too in very less amount. It’s guaranteed you will be left licking your finger with such good taste and unfortunately less amount that you get. 🙂

The flavour it produces with such minimal usage of spices is just magical. I must say that this is regarded as one of the most delicious vegetarian dish. I have tried different varieties of the sana thongba and this one comes closest to my heart.

Cut the paneer in cubes as shown below. You can always cut them your way in different size and shapes.

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Prepare your ingredients.

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In a pan, put oil and fry your paneer in medium heat until light brown.

Once you get the light brown colour, remove and drain them with kitchen tissues.

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Continue to cook using the remaining oil in the pan and put bay leaves and nigella at medium low heat. Stir them for 30 seconds.

Add ginger and fry them together for 1 minute in low heat.

Now add peas and saute them for another 1-2 minutes.

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Now add turmeric and chilli powder and cook for another 1 more minute until the raw smell is gone. A good sniffing power helps, isn’t it ?

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Add milk ,water and salt.

Increased the heat and bring them to boil.

Reduce the heat to medium low.

Add the sana (paneer) and let it simmer until the gravy becomes thick which will take around 10-15 minutes.

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There you go, The yummy sana Thongba is all ready for you. You can serve this with rice or roti based on your preference

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Sana Thongba/Manipuri Paneer(Indian Cottage Cheese )
Author: 
Recipe type: Manipuri
Cuisine: Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 250 grams paneer (Indian Cottage Cheese)
  • ½ cup green peas
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon nigella or kalonji
  • 1 tablespoons ground/grated ginger
  • 3 Indian bay leaves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • salt
  • 2 tablespoons oil
Instructions
  1. Cut the paneer in cubes
  2. Prepare your ingredients.
  3. In a pan, put oil and fry your paneer in medium heat until light brown.
  4. Once you get the light brown colour, remove and drain them with kitchen tissues.
  5. Continue to cook using the remaining oil in the pan and put bay leaves and nigella for 30 seconds.
  6. Add ginger and fry them together for 1 minute in low heat.
  7. Now add peas and saute them for another 1-2 minutes.
  8. Now add turmeric and chilli powder and cook for another 1 more minute until the raw smell is gone.
  9. Add milk ,water and salt.
  10. Increased the heat and bring them to boil.
  11. Reduce the heat to medium low add sana(paneer) and let it simmer until the gravy becomes thick which will take around 10-15 minutes.

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