A healthier take using Greek yogurt and minimal oil without sacrificing the authentic smoky flavor.
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In a large bowl, whisk the Greek yogurt until smooth, then mix in the ginger-garlic paste, chili powder, garam masala, salt, and lemon juice.
Stir in the roasted gram flour and mustard oil; the flour acts as a low-fat binder to help the marinade stick to the paneer.
Gently fold in the paneer cubes, bell peppers, and onions until every piece is thoroughly coated in the yogurt mixture.
Cover the bowl and let it marinate in the refrigerator for at least 30 to 60 minutes to allow the flavors to penetrate.
Thread the paneer and vegetables onto skewers, alternating between the cheese and the colorful vegetables.
Preheat your oven to 400°F (200°C) and place the skewers on a baking tray lined with parchment paper.
Bake for 15-18 minutes, turning once halfway through, until the edges of the paneer are slightly charred and golden.
Optional: Place a red-hot piece of charcoal in a small metal bowl in the center of the finished tray, drizzle a drop of oil on it, and cover the whole tray with foil for 3 minutes to infuse a deep smoky tandoori flavor.
