Paneer Tikka Masala

This was my first time making the classic Indian appetizer paneer tikka masala, and it certainly won't be my last! Delicious chunks of paneer cheese 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

Recipe by Lisa Turner Cuisine: Indian Published on January 31, 2008 Delicious chunks of paneer cheese marinated in spicy and tangy yogurt and then broiled to a beautiful golden brown — a classic Indian appetizer Print this recipe Ingredients: 14 oz (400 g) paneer cheese 1 clove garlic, peeled 1/2-inch piece fresh ginger, chopped 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1/2 teaspoon ground cumin pinch of cayenne 1 teaspoon dried fenugreek (methi) leaves, crumbled 1/2 teaspoon garam masala 1/4 teaspoon sea salt 1/2 cup plain yogurt juice from 1 lemon (3 tablespoons) Instructions: Cut the paneer cheese into 1-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. Cover the paneer cheese and refrigerate for a least 4 hours, preferably overnight. Coat a baking sheet with oil. Spread the marinated paneer cheese cubes in a single layer on the baking sheet, and place under the broiler. Broil until the cubes brown up, taking care to turn the cubes frequently so they brown evenly on all sides Makes approximately 2 dozen pieces