Sana Thongba|Manipuri Paneer curry
Back to the monthly challenge post for our secret group Shhhhh Cooking Secretly group and this month we are heading to the lush green area of North East India, Manipur. Manipur is a state in Northeast India, with the city of Imphal as its capital. It is bounded by Nagaland to the north, Mizoram to the south, and Assam to the west; Burma (Myanmar) lies to its east. Its economy is primarily agriculture, forestry, cottage and trade driven. Manipur has the highest number of handicrafts units and the highest number of crafts persons in the northeastern region of India.
Manipuri cuisine is the traditional cuisine of Manipur, and dishes are typically spicy food that uses chili pepper rather than garam masala. The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables. Generally the vegetables are grown in their kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations.
This challenge was a bit difficult as many of their dishes include fish and meat. I had to search for a veg dish which would also be a bit traditional. Also I did not wanted to cook sweet, so my options were limited. I initially thought of stew, but traditionally their stew consist of a fish and I did not just wanted to substitute something. So While discussing the secret ingredients with my partner, Pavani Gunikuntala from Pavani's Kitchen, she suggested me Sana Thongba, which is made using Paneer & Peas. I immediately decided shortlisted the recipe from here.
Pavani has a wonderful collection of different types of recipes . Do have a look at her blog, and I am sure you will be bookmarking a few. So Pavani gave me the secret Ingredients, Paneer & Nigella Seeds and I gave her Rice and Milk. She prepared this delicious Sangom Kheer.
So coming to today's recipe of Sana Thongba (Manipuri Paneer). Sana means Paneer and Thongba means curry in Manipur and this is a pure manipuri dish served in the traditional Metei vegetarian feast called Ushop. This is very similar to Matar paneer, but with very little or no spices. Also, here milk is added to make the gravy instead of tomatoes or onion garlic. At first I was doubtful of the taste as just using milk for the gravy, I was not sure If I am enjoying this. But we all enjoyed it. My 2 year old and my son too. So here goes an easy and fuss free no Onion No Garlic Sana Thongba (Manipuri Paneer) recipe:
Ingredients
- 250-300 gms Paneer cubed (Indian cottage cheese)
- ½ Cup Green Peas
- 1 Cup Milk
- 1 Cup Water
- 1 teaspoon Nigella Seed /Kalonji
- 1 tablespoon freshly grated ginger or ginger paste
- 2-3 Bay Leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon Chili powder
- salt to taste
- 2 tablespoon Oil
- 1 tablespoon oil + 1 tablespoon ghee (Clarified Butter) for shallow frying paneer
Preparation
- Cut the Paneer into cubes.
- In a pan add oil or ghee and shallow fry the paneer lightly until golden brown.
- In the same pan, add 1 tablespoon oil. Add in the bay leaves, and nigella seeds and cook for 30-40 seconds.
- Add ginger and fry them on low for 30-40 seconds.
- Add green peas and saute for 2-3 minutes on low.
- Add turmeric and chili powder and cook for another minute or so.
- Now add milk, water and salt.
- Increase the heat and bring the mix to boil.
- Reduce, add the paneer and simmer until the gravy thickens. 10-15 mins approximately.
- Enjoy with Rice or some phulkas.
Sana Thongba|Manipuri Paneer curry
Print
Pin
Rate
Save
Ingredients
- 250-300 gms Paneer cubed (Indian cottage cheese)
- ½ Cup Green Peas
- 1 Cup Milk
- 1 Cup Water
- 1 teaspoon Nigella Seed /Kalonji
- 1 tablespoon freshly grated ginger or ginger paste
- 2-3 Bay Leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon Chili powder
- Salt
- 2 tablespoon Oil
- 1 tablespoon oil + 1 tablespoon ghee (Clarified Butter for shallow frying paneer)
Instructions
- Cut the Paneer into cubes.
- In a pan add oil or ghee and shallow fry the paneer lightly until golden brown.
- In the same pan, add 1 tablespoon oil. Add in the bay leaves, and nigella seeds and cook for 30-40 seconds.
- Add ginger and fry them on low for 30-40 seconds.
- Add green peas and saute for 2-3 minutes on low.
- Add turmeric and chili powder and cook for another minute or so.
- Now add milk, water and salt.
- Increase the heat and bring the mix to boil.
- Reduce, add the paneer and simmer until the gravy thickens. 10-15 mins approximately.
- Enjoy with Rice or some phulkas.
Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.
Subscribe to my email list to get the new recipes straight into your mailbox.
Yum I love paneer in curry!!! If this region is known for spicy dishes, then it would probably be too spicy for me because I’m a bit of a wimp. Haha. This looks great, though! I’ll reduce the spicy.
OMG... Paneer curry looks super tempting. Inviting click and feel like having with hot roti now..
Oh, wow! The Sana Thongba looks so good! I'm glad to have discovered this flavourful way of making paneer gravy, the Manipuri style, thanks to you. 🙂
This post is so interesting. Love cooking Indian food, so I'm glad that I found your blog.
Thank You so much. Hope you try some.
Paneer curry looks so inviting Renu. Kalonji definitely gives a nice flavour. Bookmaking it to try soon.
Thank You
The paneer curry looks lovely...your no onion and no garlic version looks interesting...makes a perfect pair with some hot rotis
Thank You
I wanted to make this curry but for the challenge. This looks very inviting. Love the colour of the curry.
Thank You
At first when I saw the images on FB and on this post, I thought the curry would be really hot and spicy. After reading the recipe, I was really surprised. Just 1 tsp of chilli powder! And there is milk in the gravy! Interesting recipe and I must try it out for myself.
Thank You
Panner curry looks absolutely creamy and delicious Renu.I loved the colour of the gravy and you made perfectly.
Thank You
Renu, I had actually stumbled upon this recipe while researching and loved it. There is no overload of spices and it has that subtle sweetness from the milk gravy. Would be absolutely delicious with some steamed rice.
Thank You
I had initially planned to make this dish but then changed the recipe. What a different to make the paneer curry that is a favorite with most. Love the colour of the dish.
I love paneer in all forms and am always looking for new inspirations 🙂 This is perfect and looks so delicious! Love the consistency of the gravy 🙂
Thank You
This paneer looks so delicious. Just loved the orange color of the gravy and I’m sure it pairs well with a bowl of hot rice.
Thank You
Love the gorgeous color of the curry Renu. The fact that it uses vetyblittlecsice and is cooked in milk, it is perfect for kids as well.
Thank You
As I have also prepared this one so i knw that it has a subtle sweetness from the milk factor and there is no overload of spices particularly . Along with some steamed rice it will make a lovely combo.
Thank You 🙂
Paneer is such a favourite at home that I am always looking for new recipes to try. This one is certainly on the anvil.
Thank You
I tried it and will do again! There is no paneer in my local shop, so I used tofu. "Grill cheese" or halloumi could fit as well and if I lay my hands on some paneer this is the first thing I'll use it for! Delicious.
Yes those will work as well. Glad you liked it. Thanks for your feedback