Prepare onion and capsicum (green bell pepper). You will need ½ cup of each. You can also use tomatoes. Keep aside.
Crush ½" ginger & 6-7 medium garlic cloves to a fine paste. You will need 1 tablespoon of crushed ginger garlic.
Slice 200 to 250 grams block of paneer into cubes & keep aside. Best to use homemade paneer.
Put 200 grams of hung curd (greek yogurt) in a bowl. With a whisk, beat the curd lightly until smooth. Add the crushed ginger garlic, kashmiri red chili powder, & coriander powder.
Then add the turmeric powder, garam masala powder, cumin powder, dry mango powder, carom seeds, chaat masala, & black pepper.
Add black & white salt to taste. If you do not have black salt, then skip it.
Add ½ tablespoon of lemon juice
Next, add the mustard oil. If you do not have mustard oil, then any neutral oil will work.
Mix ingredients very well. Check the taste and add more seasonings if required.
Add the onions, bell pepper (capsicum), and paneer to the marinade.
Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
13. Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread 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. Soak or rinse the bamboo skewers before threading.
Place on tray with parchment paper or foil. Brush with oil.
Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius or 464 degrees Fahrenheit.
Then remove the tray from the oven and turn the paneer tikka skewers.
Return to top rack in the oven & continue to grill till the edges of paneer & veggies are golden or slightly charred for about 3 to 5 minutes.
Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as sides.