Paneer Makhani

• 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

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. Add butter, lemon, ginger, garam masala, chili powder, and cumin; stir to coat, about 1 minute.
2. Stir half-and-half, yogurt, and tomato paste into onion mixture and cook until well mixed and smooth, about 5 minutes.
3. 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.

olive oil, red onion, butter, lemon, fresh ginger, garam masala, chili powder, ground cumin, plain yogurt, tomato paste, olive oil, paneer, chickpeas, salt

Taken from www.allrecipes.com/recipe/222787/paneer-makhani/ (may not work)