Ancho Chili Paneer Kebabs with Pomegranate Seeds

SERVES 6

1 cup sour cream

1 tablespoon garlic, minced

2 tablespoons ginger minced

2 teaspoons pomegranate seeds, ground

1 ½ teaspoons garam masala

3 teaspoons ancho chili powder

½ teaspoon cumin seeds, toasted and ground

½ teaspoon coriander seeds, toasted and ground

Salt to taste

8 ounces paneer cheese cut into (3-inch) pieces about ½ inches thick

Lemon wedges for garnish

In a medium bowl, mix together the sour cream, garlic, ginger, pomegranate seeds, garam masala, ancho chili powder, cumin, coriander and salt.

Add to the paneer cheese, making sure that all the pieces are well coated. Cover and marinate in the refrigerator for a 4 to 6 hours.

Preheat the broiler. Grease a baking tray

Drain the marinade and transfer the paneer cheese piece by piece to the baking tray.

Broil on the top rack until golden brown about 5 minutes on each side.

Do not over cook as paneer will toughen.

Serve hot with lemon wedges.