Paneer Makhani

Ingredients

• 1 tablespoon butter 
• 16 ounce chickpeas drained canned
• 2 teaspoons chili powder 
• 1 inch ginger fresh grated
• 2 teaspoons garam masala 
• 2 teaspoons ground cumin 
• 4 servings salt and ground pepper black to taste
• 1 cup half-and-half 
• 1  optional: lemon sliced into rounds
• 1 tablespoon olive oil 
• 6 ounces paneer cut into 1/2-inch cubes
• 0.3 cup yogurt plain
• 0.3  onion red chopped
• 3.5 tablespoons tomato paste 

Equipment

• frying pan
• sauce pan

Directions

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.
2. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
3. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
4. 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.
5. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.