Serves: 4
Total Calories: 1,407

1/2 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
8 ounces (1 recipe) Paneer Cheese or store-bought, cut into 1-inch or larger pieces, each about 1/3-inch thick
1 cup sour cream, any kind
2 to 3 cloves garlic (large), minced
2 tablespoons peeled minced fresh ginger
2 teaspoons ground dried pomegranate seeds
1 1/2 teaspoons Garam Masala
1 1/2 teaspoons ground paprika
1 teaspoon salt, or to taste

1. Prepare the cumin seeds and paneer cheese. Then, place the paneer cheese in a flat dish. In a medium bowl, mix together the sour cream, garlic, ginger, pomegranate seeds, garam masala, paprika, and salt. Add to the paneer cheese, making sure that all the pieces are well-coated. Cover and marinate in the refrigerator at least 8 hours or up to 12.

2. Preheat the broiler. Grease a broiler-safe tray or cover with foil. Leaving all the marinade behind, transfer the paneer cheese, piece by piece, to the broiling tray and broil on the top rack (4 to 5 inches from the heating element) until the top side is golden, about 5 minutes. Turn once and broil the other side until golden, about 3 minutes. (Do not overcook the paneer will toughen.) Transfer to a serving platter, sprinkle the roasted cumin on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,407
Calories from Fat: 450

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