Maroi Thongba
Veg
Vegan
A light and nutritious stew made with maroi (garlic chives) and potatoes, spiced with indigenous herbs. It's a comforting dish often served with rice.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 bunch | maroi nakuppi (chives) |
| 100 grams | paneer |
| 1 cup | milk |
| 1 tablespoon | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 2 cloves | garlic |
| 1 small | onion |
| 1 to taste | salt |
| 1 to taste | black pepper |
Instructions
- 1 Wash and finely chop the maroi nakuppi (chives) and set aside.
- 2 Cut the paneer into small cubes.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add finely chopped garlic and onion, sauté until golden brown.
- 6 Add turmeric powder and stir well.
- 7 Add the paneer cubes and fry for a few minutes until they are lightly golden.
- 8 Pour in the milk and bring to a gentle simmer.
- 9 Add the chopped maroi nakuppi and stir well.
- 10 Season with salt and black pepper to taste.
- 11 Cook until the milk reduces slightly and the chives are tender.
- 12 Serve hot with steamed rice.
Tips
For a richer flavor, you can add a small amount of ghee at the end of cooking.