Follow these steps for perfect results
olive oil
red onion
chopped
butter
lemon
sliced into rounds
fresh ginger
grated
garam masala
chili powder
ground cumin
half-and-half
plain yogurt
tomato paste
olive oil
paneer
cut into 1/2-inch cubes
chickpeas
drained
salt
to taste
ground black pepper
to taste
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.
Expert advice for the best results
Garnish with fresh cilantro for added flavor and visual appeal.
Adjust the amount of chili powder to your spice preference.
For a richer sauce, use heavy cream instead of half-and-half.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance; flavors improve over time.
Serve hot in a bowl, garnished with cilantro and a dollop of cream.
Serve with naan bread or rice.
Accompany with a side salad.
Its aromatic and slightly sweet profile complements the spices.
Hops can cut through the richness of the sauce.
Discover the story behind this recipe
A popular dish in Indian cuisine, often served at special occasions.
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