Method

Marinate: Combine yogurt, Kashmiri chilli powder, ginger paste, garlic paste, garam masala, cumin, turmeric, lemon juice, mustard oil, besan, and salt in a bowl. Whisk until smooth. Add paneer cubes, capsicum, onion wedges, and tomatoes. Toss gently to coat everything thoroughly. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
About 15 min
Tip: Mustard oil gives authentic tandoori flavour. If unavailable, use neutral oil with a drop of toasted sesame oil.
Skewer: Thread the marinated paneer alternating with capsicum, onion, and tomato onto soaked wooden skewers or metal skewers. Leave a small gap between pieces for even heat penetration.
About 5 min
Cook: Method 1 (Grill/Broiler): Preheat grill/broiler to its highest setting. Place skewers on a foil-lined tray. Cook 8-10 minutes, turning once, until the paneer is charred in spots and the vegetables are slightly caramelised. Method 2 (Pan): Heat a grill pan or cast iron pan over very high heat. Cook skewers for 3-4 minutes per side until nicely charred. Sprinkle with chaat masala immediately. Serve with green chutney, lemon wedges, and sliced onion rings.
About 15 min
Tip: High heat is essential for char without drying out the paneer. Don't move the skewers too frequently.

Nutrition per serving (estimate)

Contains: dairy