Paneer Makhani

Delicious Indian dish to be served over rice or with naan. You can substitute tofu for paneer if you like. Feel free to add your own touch with extra lime, cilantro, or any other garnish. Serve hot.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 379 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup half-and-half
• salt and ground black pepper to taste
• ¼ cup plain yogurt
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 lemon, sliced into rounds
• 1 (1 inch) piece fresh ginger, grated
• ¼ red onion, chopped
• 3 ½ tablespoons tomato paste
• 6 ounces paneer, cut into 1/2-inch cubes
• 1 (16 ounce) can chickpeas, drained

Recipe Instructions

Step 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.

Step 2

Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.

Step 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.