Step 1

Mix salt, garlic powder, onion powder, paprika, cumin, cayenne, and sugar in a small bowl to combine.Do ahead: Spice rub can be made 1 month ahead. Store airtight at room temperature.

Step 2

Whisk lemon juice, 1 Tbsp. oil, and 1 Tbsp. spice rub in a large bowl to combine. Set dressing aside.

Step 3

Place beans in a large bowl, drizzle 2 Tbsp. oil over, and toss to coat. Sprinkle with 1 Tbsp. plus 1½ tsp. spice rub and toss again to coat.

Step 4

Place paneer on a plate, drizzle with remaining 1 Tbsp. oil, and rub all over with your hands to coat. Sprinkle 1 Tbsp. spice rub over paneer and gently toss to coat evenly.

Step 5

Prepare a grill for medium heat. Grill paneer, turning halfway through, until grill marks are golden brown, 6–8 minutes total. Using a metal spatula, transfer to a cutting board and slice ¼" thick with a serrated knife. Transfer paneer to a platter.

Step 6

Place a small grilling rack on grate and heat 5 minutes. Arrange beans in a single layer on rack and grill, turning occasionally, until tender and blistered in spots, about 3 minutes per side for runner beans and about 5 minutes for Chinese long beans. Transfer beans to platter with paneer.

Step 7

Drizzle beans and paneer with reserved dressing; top with pistachios.