Paneer Tikka recipe in restaurant style

For the Marinade:
- 200 grams paneer (cut into cubes)
- 1/2 cup thick yogurt (hung curd)
- 1 tablespoon gram flour (besan)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil (optional)
- Salt to taste
Vegetables (optional):
- 1 onion (cut into square pieces)
- 1 capsicum (cut into square pieces)
- 1 tomato (cut into square pieces)
For grilling:
- 1-2 tablespoons oil or butter (for basting)

Prepare the Marinade:
- In a mixing bowl, add the thick yogurt, gram flour, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.
- Mix well to make a smooth marinade. The consistency should be thick enough to coat the paneer and vegetables.
Marinate Paneer and Vegetables:
- Add the paneer cubes to the marinade and mix gently to coat the paneer evenly.
- If using vegetables, add them to the same bowl and mix to coat them as well.
- Let the paneer and vegetables marinate for at least 30 minutes. You can refrigerate it if you’re marinating for longer.
Skewer the Paneer and Vegetables:
- Skewer the marinated paneer cubes alternately with the vegetables onto wooden or metal skewers. (If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.)
Grill or Bake:
- Preheat your oven to 200°C (about 400°F) or prepare a grill pan.
- Place the skewers on a greased baking tray or grill.
- Baste the paneer and vegetables with some oil or butter.
- Grill or bake for 15-20 minutes, turning the skewers occasionally and basting with more oil or butter until the paneer is golden and slightly charred.
Serve:
- Remove from the oven or grill and sprinkle some chaat masala on top.
- Serve hot with mint chutney, pickled onions, and lemon wedges.