In India, cheese chili is considered as a fusion dish i.e. an amalgam of Indian and Chinese flavors, which is consumed as an appetizer or a side dish with Chinese dishes like fried rice, noodles etc. But we can make cheese chili in our typical Indian style as well, which is a main course meal and can be relished with parantha or naan.
Stepwise pictorial description of Cheese Chili
Cut paneer into cubes and put in hot water. This softens the paneer.
Cut onions into thick slices or cubes and capsicum into cubes. Grind tomatoes and green chilies to a fine paste.
Heat 1 tablespoon of oil in a pan. Add onions, ginger and garlic and saute on a medium flame till onion slightly changes the color.
Add tomato puree and cook it 2-3 minutes.
Add capsicum and cook for another 2 minutes.I like to have crunch in capsicum, but if you like soft capsicum then cook further for 2-3 minutes
Now add the spices and give a quick stir. Finally stir in cream or malai and cook till it gets properly mixed up with masala.
Finally add paneer cubes, mix and let it simmer for about 5 minutes at low flame to absorbs the flavor of the masalas.
Garnish with coriander and serve hot with parantha or naan.