Paneer Tikka

For the paneer tikka

• 14 oz. paneer , cut into large cubes
• ¾ cup thick dahi , yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 tablespoons mustard oil (or coconut oil)
• 1 teaspoon chaat masala , Indian spice blend
• 2 teaspoons coriander powder
• 1 tablespoon deggi mirch , Kashmir sweet red chili powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (or more to taste)
• 1 tablespoon kasuri methi , dried fenugreek leaves, powdered
• 1 lemon juice (or lime juice)
• 1 large onion , cut into approximately 1 inch (2,5 cm) dice
• 1 small green bell pepper , cut into approximately 1 inch (2,5 cm) dice
• 1 small red bell pepper , cut into approximately 1 inch (2,5 cm) dice
• salt

For cooking the skewers

• 1 spray vegetable oil
• 1 teaspoon chaat masala

For the coriander and fresh mint chutney

• 1 small bunch cilantro , leaves
• 2 tablespoons chopped fresh mint leaves
• 1 teaspoon dry mango powder
• 1 large clove garlic , minced
• 1 teaspoon chopped green chili , Serrano type
• ½ teaspoon ground cumin
• salt
• 4 tablespoons water

To serve

• red onion rings
• Lime wedges (or lemon)
• Fresh cilantro and mint chutney

Equipment

• baking sheet
• parchment paper