Paneer Tikka Masala

This was my first time making Paneer Tikka and it certainly won't be my last. Delicious chunks of paneer are marinated in a spicy yogurt mixture and then fried, roasted or broiled. I made these in preparation for Paneer Tikka Pizza on Naan Bread, but the serving possibilities are endless. Serve with a tomato based gravy, on a bed of rice, with some stir-fried vegetables, or eat as is for a tasty snack. This would also be a good vegetarian barbeque choice.

Paneer Tikka Masala

400 grams (14 ounces) of paneer cheese
1 garlic clove
1 smallish piece of ginger
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric
1/2 teaspoon of cumin
dash of cayenne
1 teaspoon of fenugreek (methi) leaves
1/2 teaspoon of garam masala
1/4 teaspoon of sea salt
1/2 cup of plain yogurt
juice from one lemon

Cut the paneer into one inch cubes. Crush the ginger and garlic together to make a paste. Combine with the rest of the ingredients. Coat each piece of paneer with the yogurt spice marinade. Let the paneer cubes sit in the fridge for a least 4 hours, preferably overnight.

Coat a baking sheet with oil. Place the cubes on the baking sheet. Broil until the cubes brown up, taking care to turn the cubes frequently so they brown evenly on all sides.