Paneer Makhani recipe
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Ingredients
- 1 tablespoon olive oil ¼ 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 ¼ cup plain yogurt 3 ½ 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
Nutrition Info
- 378.7 caloriescarbohydrate: 35.9 gcholesterol: 37.2 mgfat: 20.8 gfiber: 6.6 gprotein: 14.6 gsaturatedFat: 8.7 gservingSize: -sodium: 695.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Paneer Makhani
Directions
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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.