Make the Marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil/ghee, and all the spices (red chili, turmeric, coriander, cumin, garam masala, kasuri methi, and salt). Mix well into a smooth paste. Adding oil or ghee to the marinade prevents the paneer from drying out under high heat.

Marinate the Paneer and Vegetables: Gently fold the paneer cubes, bell pepper chunks, and onion pieces into the marinade until everything is evenly coated. Cover and refrigerate for at least 2 hours; overnight marination is best for maximum flavor. If you’re short on time, even 30 minutes will add flavor, but longer is better.

Preheat the Grill or Oven: When ready to cook, preheat your grill or oven to high heat. For an oven, set it to 230–240°C (450–475°F) on the grill/broil setting. Arrange an oven rack about 5–6 inches from the broiler element.

Skewer the Paneer Tikka: Thread the marinated paneer and veggies onto skewers, alternating pieces (paneer – onion – paneer – pepper – paneer, etc.). Leave a little space between pieces so the heat can char all sides.

Grill or Bake: Place the skewers on a foil-lined baking sheet or grill rack. For a grill pan or barbie, cook directly. Grill under the broiler or on the barbecue for about 10–15 minutes, turning once halfway, until edges are charred and golden. (If using a tandoor or gas flame, rotate skewers occasionally for even char.) Brush with any leftover marinade or a little oil mid-way to enhance browning. For an authentic char, you can finish each skewer directly over a flame for a few seconds, or use the Dhungar method (below) to infuse smoke.

The Dhungar (Smoking) Trick: To get that true smoky flavor at home, heat a small piece of charcoal until red-hot. Place it in a small bowl or foil on the tray with your paneer. Drizzle a teaspoon of ghee or oil on the charcoal and immediately cover the tray with a tight lid or foil. Let it sit for 5–10 minutes so the smoky aroma infuses the tikka before removing the charcoal. (Be careful with this step! Ensure good ventilation.)

Rest Before Serving: Once cooked, remove the paneer tikka from the oven/grill and let it rest for a minute. This redistributes juices and keeps the paneer tender.