Manipur Sana Thongba Cottage Cheese Potato Meitei Curry

Ingredients

• 250g paneer (cottage cheese) — cut into 2 cm cubes
• 3 medium potatoes — boiled and cubed
• 1 tbsp mustard oil
• 1 small onion — finely chopped
• 1 tsp ginger — grated
• 2 green chillies — slit
• 1/4 tsp turmeric
• 1/2 cup water
• 1/4 tsp black pepper
• Salt to taste
• 2 tbsp maroi or fresh coriander to garnish

Method

1. Heat 1 tbsp mustard oil to smoking. Reduce to medium.
2. Fry paneer cubes 2 to 3 minutes per side until golden. Remove and keep aside.
3. In the same oil add finely chopped onion.
4. Cook 5 minutes until soft. Add grated ginger. Cook 1 minute.
5. Add turmeric, black pepper and slit green chillies. Stir 30 seconds.
6. Add 1/2 cup water. Bring to a simmer.
7. Add boiled potato cubes and fried paneer. Stir gently.
8. Simmer 6 to 8 minutes until the broth is slightly reduced and flavours are combined.
9. The curry should be moderately thin — Meitei style avoids thick gravies.
10. Season with salt.
11. Garnish with maroi or coriander. Serve with steamed rice.