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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Apr 18, 2014 · Modified: Feb 8, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Sana Thongba From Manipur – A Simple Paneer Curry

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Sana Thongba is a very good example of the simplicity of the Manipuri cuisine, yet bringing out the most wonderful flavor from the food. This Paneer Curry uses no spice except turmeric and cumin and yet the dish is so flavorful.

Manipur Sana Thongba in a bowl

Manipur is a state in the Northeast India, with Imphal as the capital. The state is bordered by Nagaland, Mizoram, Assam and Burma. Manipur is one of the states in the group called the Seven Sister States.

Manipur literally means the ‘land of jewels’ and is one of the very beautiful places on earth. Manipur has an exotic landscape with gently undulating hills, beautiful green valleys, blue lakes, and dense forest.

Manipuri cuisine is very simple and mostly uses organic and fresh ingredients. The Manipuri’s raise vegetables in the garden and grow fishes in a small lake or pond behind the houses. The dishes are typically spicy, but they use chili peppers for flavor and spice rather than using any kind of masala.

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This Sana Thongba recipe that I made today is a very good example of the simplicity of the cuisine, yet bringing out the most wonderful flavor from the food. This was one dish that truly amazed me by its flavors. I had used no spice absolutely except turmeric and cumin and yet the dish was so flavorful.

This dish was a very big success with my boys and I would definitely be making this more often. This recipe is made during Usop, which is a traditional Hindu Manipuri feast and is considered one of the tastiest vegetarian dishes

The only change that I did to the dish was that I used tofu instead of paneer. The dish absolutely did not miss the paneer.

Paneer Curry  in a bowl garnish with Cilantro

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy

Recipe Source - Open Challenge to plastic fast foods

Paneer Curry in a bowl with roti

Ingredients to make Sana Thongba – (serves 6)

  • Paneer (I used firm tofu) – 450 grams (chopped into ½ inch pieces)
  • Potato – 1 large (peeled and chopped into 1 inch pieces)
  • Onion – 1 large (Thinly sliced)
  • Green peas – ½ cup
  • Green chilies – 4-5
  • Milk – 1 ½ cup
  • Turmeric powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Oil – 2 – 3 tbsp
  • Salt – to taste
  • Cilantro – few for garnish
Manipur Sana Thongba in a green bowl

Procedure to make the Paneer Curry

  • In a wide pan, heat the oil and add the cumin seeds. When the seeds splutter, add the sliced onions and sauté for about 3 minutes.
  • Now add the cubed paneer (or tofu) and then fry in medium flame until it turns light golden.
  • Now add the potatoes and fry it for about 5 minutes, stirring frequently.
  • Next add the peas and sauté for few more minutes until the peas becomes slightly soft.
Frying the ingredients in a Pan
  • Add the turmeric powder and salt and mix it gently.
  • Now add about 1 to 1 ½ cups of water and cook covered, until the potatoes are soft and completely cooked.
  • Open the pan and add the milk. Reduce the flame to simmer and let the curry come to a gentle boil. Do not cook on high heat since the milk would curdle. As soon as the curry comes to a gentle boil turn off the flame right away as otherwise the milk would curdle.
Adding the ingredients and boiling it
  • Garnish the Sana Thongba with cilantro and serve warm with rice or roti’s. When reheating the Paneer curry, heat it in low power in the microwave or in low flame.

MY OTHER POSTS FROM THIS SERIES -

  1. Andhra Pradesh - Pesarattu
  2. Arunachal Pradesh - Panch Phoron Tarkari
  3. Assam - Bhendir Sorsori
  4. Bihar - Aam Jhora
  5. Chattisgarh - Kusli
  6. Delhi - Aloo Chaat (baked version)
  7. Goa - Sannas
  8. Gujarat - Khaman Dhokla/Channa Dal Dhokla
  9. Haryana - Besan Ki Masala roti with Gajar Methi
  10. Himachal Pradesh - Pahadi Aloo Palda
  11. Jammu & Kashmir - Veth Chaman
  12. Jharkhand - Dhuska and Ghugni
  13. Karnataka - Kodubale
  14. Kerala - Appam with Vegetable Stew
  15. Madhya Pradesh - Bhutte Ka Kees
  16. Maharashtra - Bajra Bhakri and hirvi Mirchi Thecha

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Sana Thongba From Manipur – A Simple Paneer Curry in a Bowl

Sana Thongba From Manipur – A Simple Paneer Curry

Sana Thongba is a very good example of the simplicity of the Manipuri cuisine, yet bringing out the most wonderful flavor from the food. This Paneer Curry uses no spice except turmeric and cumin and yet the dish is so flavorful.
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Course: Quick and Easy, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 373kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • pan
  • spatula

Ingredients

  • 450 grams Paneer I used firm tofu (chopped into ½ inch pieces)
  • 1 large Potato Peeled and chopped into 1 inch pieces
  • 1 large Onion Thinly sliced
  • ½ cup Green peas
  • 4-5 Green chilies
  • 1 ½ cup Milk
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin seeds
  • 2-3 tablespoon Oil
  • to taste Salt
  • garnish Cilantro

Instructions

  • In a wide pan, heat the oil and add the cumin seeds. When the seeds splutter, add the sliced onions and sauté for about 3 minutes.
  • Now add the cubed paneer (or tofu) and then fry in medium flame until it turns light golden.
  • Now add the potatoes and fry it for about 5 minutes, stirring frequently.
  • Next add the peas and sauté for few more minutes until the peas becomes slightly soft.
  • Add the turmeric powder and salt and mix it gently.
  • Now add about 1 to 1 ½ cups of water and cook covered, until the potatoes are soft and completely cooked.
  • Open the pan and add the milk. Reduce the flame to simmer and let the curry come to a gentle boil. Do not cook on high heat since the milk would curdle. As soon as the curry comes to a gentle boil turn off the flame right away as otherwise the milk would curdle.
  • Garnish the Sana Thongba with cilantro and serve warm with rice or roti’s. When reheating the curry, heat it in low power in the microwave or in low flame.

Nutrition

Calories: 373kcal | Carbohydrates: 22g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 151mg | Potassium: 420mg | Fiber: 3g | Sugar: 6g | Vitamin A: 197IU | Vitamin C: 23mg | Calcium: 449mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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