Paneer Makhani
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
63
Spice
41
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Butter2 tsps
Garam Masala2 tsps
Chili Powder2 tsps
Ground Cumin1 cup
Half-And-Half1 cup
Plain Yogurt3.5 tbsps
Tomato Paste450 g
Chickpea (can, drained)1
SaltDirections:
1
Heat 1 tablespoon olive oil in a large saucepan over medium heat
2
Cook and stir red onion in the hot oil until fragrant, about 1 minute
3
Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute
4
Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes
5
Heat 1 tablespoon olive oil in a separate skillet over low heat
6
Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side
7
Mix cooked paneer and chickpeas into the spiced cream sauce
8
Simmer until heated through, about 10 minutes