Paneer Tikka

Pat the paneer cubes completely dry with paper towels — any surface moisture will steam rather than char. In a wide bowl, combine yogurt, Kashmiri chilli, garam masala, cumin, lemon juice, garlic-ginger paste, oil, and salt. Whisk until smooth and deeply red-orange. Add paneer and peppers, turning gently to coat every surface. Refrigerate for at least 45 minutes. Do not marinate more than 4 hours — acid will begin to make the paneer crumbly.

Thread paneer and peppers alternately onto metal skewers, leaving small gaps between pieces for even heat. Place under a broiler (grill) on the highest setting, or on a very hot grill pan, or directly on a wire rack over a gas flame. Cook for 5-7 minutes on the first side without moving — you want a genuine char, not a gentle bronze. Turn once and cook for another 4-5 minutes. Brush with any remaining marinade halfway through.

Remove the skewers from the heat and let the paneer tikka rest off the grill for 2-3 minutes before serving. This brief rest allows the interior, which can get quite hot, to redistribute evenly so the center is warm and yielding rather than rubbery from sudden temperature shock.

Slide the tikka from the skewers onto a warm serving plate. Scatter torn fresh coriander generously. Arrange lemon wedges around the plate — squeeze at the table, not in the kitchen. The bright acid cuts through the rich spiced marinade. Serve immediately with mint chutney and sliced onion rings.