Prepare the marinade: In a large bowl, combine the plain yogurt, ginger-garlic paste, lemon juice, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and crushed kasoori methi. Whisk everything together until you have a smooth, thick paste. Ensure all the spices are well incorporated.

Marinate the paneer and vegetables: Add the cubed paneer, onion chunks, and bell pepper chunks to the marinade. Gently toss to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigeritate for at least 30 minutes, or preferably for 1-2 hours, to allow the flavors to meld.

Preheat your oven or grill: If baking, preheat your oven to 200°C (400°F). If grilling, preheat your grill to medium-high heat (approximately 200°C - 230°C / 400°F - 450°F). Line a baking sheet with parchment paper if baking.

Assemble the skewers: Thread the marinated paneer cubes, onion chunks, and bell pepper chunks onto the prepared skewers, alternating the ingredients. Pack them snugly but not too tightly. Aim for about 3-4 pieces of paneer per skewer.

Cook the skewers (Baking method): Arrange the assembled skewers on the prepared baking sheet. Brush them lightly with vegetable oil or melted butter. Bake in the preheated oven for 15-20 minutes, turning them halfway through, until the paneer is golden brown and slightly charred at the edges. Keep an eye on them to prevent burning.

Cook the skewers (Grilling method): Place the assembled skewers on the preheated grill grates. Grill for 3-4 minutes per side, brushing with oil or butter as needed, until the paneer is golden brown and has distinct grill marks. Turn them frequently to ensure even cooking and prevent charring.

Serve: Carefully remove the paneer tikka skewers from the oven or grill. Serve immediately while hot. Garnish with fresh cilantro and a squeeze of lemon juice if desired. These are delicious served with mint chutney, tamarind chutney, or a side of salad.