“Delicious Indian dish to be served over rice or with naan. You can substitute tofu for paneer if you like. Feel free to add your own touch with extra lime, cilantro, or any other garnish. Serve hot.” - by Arjun Gopal
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 379 cal
- 19%
- Fat
- 20.8 g
- 32%
- Carbs
- 35.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginger and ..." See morelemon make it very special. I also like that it didn't need salt. I substituted whole milk for half and half. It was still very delicious. I plan to make this again soon! Note: I've made this two more times since my initial review. It's become one of our favorite recipes. I can't eat half and half in more than very small quantities. (Oddly something in it hurts my stomach.) For this recipe the solution that I've devised is using skim milk or water to make the gravy. At the end I add a small amount of Nestle Media Crema (shelf stable cream that is inexpensive and packaged in small quantities). It tasted good with milk but is much better with even a small amount of cream."
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