Mix yogurt, lemon juice, all spices, salt, fenugreek leaves in a bowl until combined. This will be your marinade for the paneer.
Add paneer to the marinade and combine until fully coated. Cover and place in the fridge for at least two hours.
When paneer is finished marinating, Pre-heat oven to 425 degrees F.
Add ghee and sliced red onions to a cast-iron skillet and sauté for a few minutes. Then add chopped bell peppers and sauté for just a couple of minutes.
Add paneer to the pan and mix well with onions and bell peppers.
Place the skillet in the oven for 45 minutes. Remove from oven and flip paneer pieces over.
Leave in oven for another 15 minutes and then broil on high for 5 minutes until paneer has browned.
Remove the paneer from the pan into a serving bowl. Garnish with cilantro and lime wedges.
Serve with cilantro mint chutney and my tamarind date chutney, and freshly chopped onions. Or serve in a wrap (search for my Bombay Frankie recipe)!