First, cut the paneer pieces in the square-shaped.keep aside
Cut the capsicum and onion into the square pieces.keep aside
Put greek yogurt into the bowl.stir the yogurt until smooth
Add ginger-garlic paste, red chili, turmeric,garam masala, chat masala, salt, dry mango powder, cumin powder, coriander powder, black salt, gram flour, and mustard oil. Whisk to combine everything together. Check the taste and add more seasonings if required
Add the onions, capsicum, and paneer into the above mixture
Slowly and gently mix vegetables with the yogurt mixture. Cover the bowl and keep in the refrigerator for 2-3 hours
After 2-3 hours, take the paneer and veggies bowl out of the refrigerator
Take a skewer and arrange paneer, onion, and capsicum alternately on a skewer
Before you begin, preheat oven at 230 or 240 degrees Celsius or 464 degree Fahrenheit for 15 to 20 minutes. Use only the top heating element while preheating as well as grilling
Place prepared skewers on a tray lined with aluminum foil or parchment paper.
Place the tray on the top rack and bake at 230 to 240 degrees Celsius or 464 degrees Fahrenheit for 10 minutes.
Then remove the tray from the oven and turn the paneer tikka skewers.
Again keep back on the top rack in the oven and continue to grill till the edges of paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as then paneer becomes hard. Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. The total grilling time will be 15 to 20 minutes.
Remove once done.Serve the paneer tikkasprinkled with lemon juice, mint chutney, and onion slices.
