Prepare the marinade: In a large mixing bowl, combine the plain yogurt (250ml / 1 cup), ginger-garlic paste (2 tbsp / 30ml), lemon juice (2 tbsp / 30ml), garam masala (1.5 tsp), cumin powder (1 tsp), coriander powder (1 tsp), turmeric powder (0.5 tsp), red chili powder (0.5 tsp), salt (1 tsp), and vegetable oil (1 tbsp / 15ml). Whisk everything together until smooth and well combined.

Marinate the paneer and vegetables: Add the cubed paneer (400g / 14 oz), bell pepper pieces (approx. 1 large), and red onion pieces (approx. 1 medium) to the marinade. Gently toss to ensure all the paneer and vegetables are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. If marinating for longer than 1 hour, it's best to add the cherry tomatoes just before skewering to prevent them from becoming too soft.

Preheat your oven or grill: If baking, preheat your oven to 200°C (400°F). If grilling, preheat your grill to medium-high heat (around 200°C / 400°F). If using an oven, line a baking sheet with parchment paper for easier cleanup.

Assemble the skewers: Thread the marinated paneer cubes, bell pepper pieces, red onion pieces, and cherry tomatoes onto the soaked wooden skewers, alternating the ingredients for an appealing look. Leave a small space between each piece to allow for even cooking.

Cook the paneer tikka: For baking: Place the assembled skewers on the prepared baking sheet. Brush them lightly with the remaining 1 tbsp (15ml) of vegetable oil. Bake in the preheated oven for 15-20 minutes, turning the skewers halfway through, until the paneer is golden brown and slightly charred, and the vegetables are tender-crisp. For grilling: Place the skewers on the preheated grill. Grill for 8-12 minutes, turning occasionally, until the paneer has grill marks and is heated through, and the vegetables are tender and slightly charred. Be careful not to overcook, as paneer can become tough.

Serve: Remove the paneer tikka skewers from the oven or grill. Serve hot, garnished with fresh cilantro leaves if desired. These are delicious on their own or served with mint chutney, tamarind chutney, or a side of naan or rice.