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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.