Paneer Makhani

Paneer Makhani
  • 1 tablespoon olive oil
  • 1/4 red onion, chopped
  • 1 tablespoon butter
  • 1 lemon, sliced into rounds
  • 1 (1 inch) piece fresh ginger, grated
  • 2 teaspoons garam masala
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 cup half-and-half
  • 1/4 cup plain yogurt
  • 3 1/2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 6 ounces paneer, cut into 1/2-inch cubes
  • 1 (16 ounce) can chickpeas, drained
  • salt and ground black pepper to taste


  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
  2. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
  3. Heat 1 tablespoon olive oil in a separate skillet over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

05/22/2018
Paneer Makhani, recipe PT15M PT1H 5 455 calories

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