North Bengal Churpi Cheese Preparation Pahadi

Method

1. 1

   Prepare the churpi: Cut hard churpi into small cubes about 1 to 1.5 cm. The cheese is very hard and dense — use a sharp, heavy knife. Each cube will soften slightly during cooking but retains its shape.

2. 2

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan until smoking. Reduce to medium.

3. 3

   Fry the churpi pieces: Add the churpi cubes to the hot oil. Fry stirring for 3 to 4 minutes until the outside of each cube is golden and slightly crispy. The hard dried cheese can handle the high heat. Remove and keep aside.

4. 4

   Add garlic and dried chilli: In the remaining oil add finely sliced garlic. Fry 30 seconds until golden. Add dried red chilli. Stir 15 seconds.

5. 5

   Add ginger and turmeric: Add ginger paste and turmeric. Stir 30 seconds.

6. 6

   Add leafy greens: Add the leafy greens. They will wilt quickly in the hot oil. Stir continuously.

7. 7

   Cook the greens: Cook on medium-high heat for 3 to 4 minutes until the greens are wilted and any released moisture has evaporated.

8. 8

   Return the churpi: Add the fried churpi pieces back to the pan. Stir gently to combine with the greens.

9. 9

   Season: Add salt. Stir. Cook together 2 minutes so the churpi absorbs the mustard oil and garlic flavours.

10. 10

    Serve: Garnish with spring onions. Serve alongside steamed rice.

11. 11

    Note: Hard churpi is the traditional dried cheese of the hill communities of Darjeeling and Kalimpong in North Bengal — made by the Nepali, Lepcha and Tibetan communities of the region from yak or cow milk. The hill districts of North Bengal have a food culture distinct from the plains Bengali tradition — reflecting the Himalayan and Nepali influences of Sikkim and Nepal which border this region. Churpi as a cooking ingredient (rather than just a snack) is specific to this hill belt.