Whisk 200g of Greek yogurt with 1 tablespoon of ginger-garlic paste, 2 teaspoons of Kashmiri chili powder, ½ teaspoon of turmeric, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander.
Add ½ teaspoon of garam masala, 1 teaspoon of carom seeds, 1 teaspoon of amchur, 1 teaspoon of chaat masala, ½ teaspoon of black pepper, 1½ teaspoons of lemon juice, and 1 tablespoon of neutral oil. Season with salt.
Gently coat 250g of paneer, cubed, ½ cup of diced onion, and ½ cup of diced bell pepper in the marinade. Refrigerate for at least 2 hours.
Preheat the oven to 475°F / 240°C with the broiler on. Thread the paneer and vegetables onto metal skewers, lay on a foil-lined baking sheet and brush with oil.
Broil on the upper rack for 7-10 minutes. Turn and broil for 3-5 minutes more, until lightly charred. Serve immediately; avoid overcooking the paneer.
