Sana thongba
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Soft cottage cheese (paneer) and peas cooked in a light, golden gravy, a vegetarian favourite at Manipuri feasts.
Region: ManipurOccasion: Festive meals and community feastsTime: 40 minServes: 4Vegetarian
Ingredients
- 250 g paneer, cut into cubes
- 1 cup green peas
- 1 potato, cubed
- 1 onion, sliced
- 1 tomato, chopped
- 1 tsp ginger paste
- ½ tsp turmeric
- 1 tsp red chilli powder
- 2 bay leaves
- 2 tbsp mustard oil
- Salt to taste
- Chopped coriander
Method
- Lightly fry the paneer cubes in oil until golden and set aside.
- In the same oil add bay leaves and onion and fry until soft.
- Add ginger, tomato, turmeric and chilli powder and cook until soft.
- Add the potato, peas and 2 cups water and simmer until the potato is tender.
- Add the paneer and salt and simmer for 5 minutes. Garnish with coriander.
History
Sana means gold in Manipuri, a name given to the dish for the golden colour of the fried paneer.
Significance
Sana thongba is often cooked for festivals and community feasts, where many Vaishnava Meitei families prefer vegetarian dishes.