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
• 1 (16 ounce) can chickpeas, drained
• Salt and ground black pepper to taste

Directions

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.