Combine the yoghurt, tandoori masala, crushed garlic, ginger paste, turmeric, cumin, coriander, red chilli powder and salt to taste.
Mix well. Gently add the paneer pieces and mix well to coat the paneer.
Cover the bowl with plastic wrap and leave to marinate in the refrigerator for at least 2-3 hours.
Thread paneer pieces and capsicum squares on each wooden skewer.
Barbeque on an electric grill.
Serve hot with mint chutney.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.