Utilizing liquid smoke and heavy paprika to mimic a tandoor oven finish on a standard kitchen stove.
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In a large mixing bowl, whisk together the Greek yogurt, smoked paprika, liquid smoke, ginger-garlic paste, garam masala, chili powder, salt, and lemon juice.
Heat the mustard oil until it reaches its smoking point, let it cool slightly, then whisk it into the marinade for a traditional pungent depth.
Crush the dry fenugreek leaves between your palms and stir them into the yogurt mixture.
Gently fold in the paneer cubes, bell peppers, and onions until every piece is thoroughly coated in the thick marinade.
Cover the bowl and refrigerate for at least 2 hours, allowing the liquid smoke and paprika to penetrate the paneer.
Thread the paneer and vegetables onto skewers, alternating colors for an even cook.
Heat a non-stick grill pan over high heat and sear the skewers for 3-4 minutes per side until charred spots appear.
For the final tandoor finish, hold the skewers directly over a low gas flame for 30 seconds, rotating constantly to create a localized singe.
