Authentic Sikkimese Tingmo with Dalle Chili Paneer
Experience the comforting warmth of fluffy, hand-rolled Tibetan-style steamed bread paired with a fiery, tangy cottage cheese curry infused with bold local chilies. This Himalayan fusion delight brings vibrant mountain flavors straight to your dining table.
55min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Mix flour, yeast, sugar, and lukewarm water to form a smooth, soft dough. Cover and let it rise in a warm place for 1 hour.
2
Punch down the risen dough, divide into equal portions, and roll out each piece into a thin flatbread.
3
Brush the flatbread with oil, pleat it accordion-style, coil it into a knot, and steam in a steamer for 15 minutes to make Tingmo.
4
For the curry, heat mustard oil in a pan and splutter cumin seeds.
5
Add sliced onions and ginger-garlic paste, sautéing until golden brown.
6
Stir in chopped Dalle chilies, turmeric, and tomato puree, cooking until oil separates from the masala.
7
Toss in the paneer cubes along with a splash of water, simmering gently for 5 minutes.
8
Garnish with fresh coriander and serve hot alongside the freshly steamed Tingmo.
Ingredients
2 cups all-purpose flour
1 tsp active dry yeast
1 tbsp sugar
Lukewarm water as needed
250g paneer, cubed
4-5 Dalle Khursani (Sikkimese round red chilies), finely chopped
2 medium onions, sliced
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp mustard oil
1 tsp turmeric powder
1 tsp cumin seeds
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.