- 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
- 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.
- Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
- 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
recipepes.com
Paneer Makhani, recipe
PT15M
PT1H
5
455 calories
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