Paneer Makhani

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

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.