Steps to Prepare Makhani Sauce Pasta Your Food Lab

Paneer Makhani

This one pot sauce is versatile and can be paired with your choice of veggies, chickpeas, tofu for a creamy curry.

Recipe Summary Paneer Makhani

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.

Ingredients | Makhani Sauce Pasta Your Food Lab

1 tablespoon olive oil

¼ 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

¼ cup plain yogurt

3 ½ 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

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.

Info | Makhani Sauce Pasta Your Food Lab

prep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Paneer Makhani

Everyday Cooking, Vegetarian, Side Dishes,