Fiery Paneer Tikka with Cooling Yoghurt Dip

1.In a large bowl, combine the thick yogurt, lemon juice, ginger-garlic paste, vegetable oil, red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, and salt to create a marinade.

2.Add the paneer cubes, bell pepper, and onion to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

3.Preheat your grill or oven to a high temperature (about 200°C or 400°F).

4.Thread the marinated paneer, bell pepper, and onion onto skewers, alternating between the ingredients.

5.Place the skewers on the grill or in the oven and cook for about 15-20 minutes, turning occasionally, until the paneer is golden and slightly charred.

6.While the paneer is grilling, prepare the cooling yoghurt dip by mixing the grated cucumber, chopped mint leaves, honey, cumin powder, and salt in a bowl. Adjust seasoning to taste and refrigerate until ready to serve.

7.Once the paneer tikka is cooked, remove from the grill and let it rest for a few minutes. Garnish with fresh coriander before serving.

8.Serve the fiery paneer tikka hot with the cooling yoghurt dip on the side.