Cut the paneer into 1-inch cubes and set aside. In a large mixing bowl, combine yogurt, grated ginger, minced garlic, red chili powder, turmeric, garam masala, cumin powder, lemon juice, oil, and salt, stirring until smooth and well mixed.
400 grams paneer, 1 cup plain yogurt, 2 tablespoons grated ginger, 2 cloves garlic, 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon lemon juice, 2 tablespoons oil, to taste salt
Gently fold the paneer cubes into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, allowing the flavors to infuse.
400 grams paneer, 1 cup plain yogurt, 2 tablespoons grated ginger, 2 cloves garlic, 2 teaspoons red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon lemon juice, 2 tablespoons oil, to taste salt
Preheat your grill or grill pan over medium-high heat. Thread the marinated paneer cubes onto skewers, leaving small gaps between pieces.
400 grams paneer
Place the skewers on the hot grill and cook for 10-15 minutes, turning occasionally, until the edges are charred and crispy, with visible grill marks and a smoky aroma.
Remove the skewers from the grill once the paneer is cooked through and has a golden-brown, slightly charred appearance. Serve hot, garnished with fresh herbs if desired.
