In a large mixing bowl, add curd, roasted besan, turmeric powder, red chilli powder, salt, kashmiri red chilli powder, garam masala powder, ginger garlic paste, smoked mustard oil and lime juice.

Give everything a nice mix.

To the marination add diced onion, capsicum and tomatoes. Mix everything well.

To it add diced paneer and toss gently, make sure paneer doesn’t tear off.

Arrange capsicum, tomato, onion, paneer and repeat the same sequence, finishing with capsicum.

Make sure to arrange tightly so that it doesn’t fall off the skewers while cooking.

Place the skewers over a bowl, it shouldn’t tough the surface.

The excess marination or water content will drip in the bowl, making it dry so that marination doesn’t drip while cooking.

Let it rest (in refrigerator) for min of 30 mins. or even overnight.

After it is well rested, place the skewers on an open flame, keep rotating and cooking on all sides till its charred and done well.

Do not burn the tikkas.

In case you do not have skewers, heat oil in a cast iron skillet, place the veggies and paneer.

Cook on a high flame on both sides and cook till charred and done.