Manipur Sana Thongba Cottage Cheese Potato Meitei Curry

Method

1. 1

   Heat 1 tbsp mustard oil to smoking. Reduce to medium.

2. 2

   Fry paneer cubes 2 to 3 minutes per side until golden. Remove and keep aside.

3. 3

   In the same oil add finely chopped onion.

4. 4

   Cook 5 minutes until soft. Add grated ginger. Cook 1 minute.

5. 5

   Add turmeric, black pepper and slit green chillies. Stir 30 seconds.

6. 6

   Add 1/2 cup water. Bring to a simmer.

7. 7

   Add boiled potato cubes and fried paneer. Stir gently.

8. 8

   Simmer 6 to 8 minutes until the broth is slightly reduced and flavours are combined.

9. 9

   The curry should be moderately thin — Meitei style avoids thick gravies.

10. 10

    Season with salt.

11. 11

    Garnish with maroi or coriander. Serve with steamed rice.