Step 1

Chop the paneer in square shaped cubes.

Step 2

Dice the onions and capsicum in 1 or 1.5 inches square pieces.

Step 3

In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth

Step 4

Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.

Step 5

Mix very well. Check the taste and add more seasonings if required.

Step 6

Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.

Step 7

Cover the bowl and marinate for at least 2 hours or more in the refrigerator.

Step 8

After 2 hours thread the paneer and veggies alternately on bamboo skewers. Soak or rinse the bamboo skewers before threading.

Step 9

Preheat the oven for 15 to 20 minutes at 230 or 240 degree celsius or 464 degrees Fahrenheit. Use only the top heating element.

Step 10

Line a baking tray with aluminium foil or parchment paper. Arrange the paneer skewers on the tray. Brush some oil on the veggies and paneer cubes all over.

Step 11

Place the tray on the top rack. Grill the paneer tikka first for 7 to 10 minutes at 230 or 240 degree celsius or or 464 degrees Fahrenheit. Then remove and turn the skewers.

Step 12

Place back on the top rack in the oven and continue to grill for 3 to 5 minutes more till the edges of the paneer are golden or slightly charred. Do not grill for a long time as then paneer cubes becomes hard.

Step 13

Since temperatures vary from oven to oven do keep a check. You can reduce or increase the time as required. Total grilling time will be 15 to 20 minutes.

Step 14

Remove from the oven and then place the paneer cubes on a serving plate. Sprinkle some chaat masala and lemon juice.

Step 15

Serve paneer tikka with mint chutney and onion rings with lemon wedges