Paneer Makhani
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).