Paneer is a fresh cheese made by curdling milk with fruit juice or vegetable acid such as vinegar, or lemon juice. The paneer recipe is common in India.
In Bhutan, we don’t make paneer instead we make our own cheese called “Datshi”. The similarity between paneer and Datshi is that both are made up of milk product but their making procedure is different.
Comparing their making procedure, paneer is easy to prepare and takes less time compared to making Datshi.
If you wish to prepare paneer at home especially Bhutanese people you can search on YouTube. There are so many videos on YouTube made by our Indian friends which are very easy and simple, you would love it.
Likewise, to those who are non-Bhutanese and are interested in making or checking out how Bhutanese people make Datshi, you can Google it.
In Bhutan, we don’t make paneer instead we import from our neighbour country India. It is well packed in a tin but comes with a quite higher price. In Bhutan we don’t cook paneer from time to time, we just cook on a festive or celebratory occasion.
Check out the video on How to make Chilli Paneer at home
And half of the Bhutanese people don’t know how to prepare paneer dishes. If you don’t know don’t worry, I am here to help you how to make a very easy and simple paneer recipe without any masala in it.
You can also check out our other Bhutanese Dishes:
This article is for those who are vegetarian, you should obviously try this style of Chilli Paneer as it is rich in protein and has so many other health benefits.
Also, this dish is free from masala so you don’t have to worry about the cons of eating the paneer. Fuel your stomach with healthy food! This paneer dish can be served with almost anything like rice, roti, drinks, Indian bread, etc.
How to prepare simple delicious Chilli Paneer?
I have the recipe and instructions below for you,
Dragon Chilli Paneer Recipe
You should obviously try this style of Chilli Paneer as it is rich in protein and has so many other health benefits. Also, this dish is free from masala so you don’t have to worry about the cons of eating the paneer.
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Course: Main Course
Cuisine: Bhutanese, Indian
- 300 g Paneer
- 2 Tomatoes
- 2 Onion
- 4 Green chillies
- 4 Dry Red Chillies
- 6-7 cloves of Garlic
- 1/3 litre Oil Cooking Oil
- Cut the paneer into a square shape or rectangular shape.
- Heat the oil and fry the paneer. Fry it until the paneer becomes light brown in color.
- Meanwhile, you can prepare the paste by cutting the tomatoes, onions, green chilies, and garlic into the mixture grinder. Put dry red chili or chili powder as it gives a beautiful coloring to the paneer. Also, add salt to taste.
- Keep grinding the mixture until there are few lumps left.
- Now it time to fry paneer with paste. Use the left leftover oil of fried paneer. Put 2-3 tsp of oil and fry paste first and after 3-4 mins add fried paneer.
- Stir thoroughly and let it cook for another 5 mins under the low flame. So that your paste will enter uniformly inside the fried paneer and give a delectable taste.
- At last turn off the flame, add coriander and serve it.
Frying Paneer in high flame will lead it to get burnt and oil will not penetrate inside the paneer. So, if you desire for delicious paneer dish, cook it on low flame.
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