Chop paneer in ½-inch thick pieces. Cut onions and bell peppers in 1-1½ inch chunks. Separate the onion layers.
.In a mixing bowl, combine yogurt, oil, lime juice, besan flour, minced ginger, garlic, kasoori methi, salt and all the spices.
Add paneer pieces, capsicum and onion to the marinade, and toss well till everything gets coated. Refrigerate for 30 minutes. Meanwhile, soak the bamboo skewers.
To Make Skewers: Arrange paneer, peppers and onions on bamboo skewers, alternating with a paneer cube and then a few slices peppers and onions. Make the skewers as similar as possible.Individual Pieces: Alternatively, leave the paneer, peppers and onions as is and cook as instructed, making sure there is enough space between each piece for even cooking and color.
Line the drip pan with aluminum foil for easy clean-up. Arrange the skewers (or individual pieces) ½-inch apart in a single layer. Avoid overcrowding the tray to enable even cooking. Insert the basket. Cook at 350°F for 5 mins.After 5 minutes, flip the skewers (or individual pieces) and lightly brush or spray with oil. Cook for another 1 to 2 minutes. Follow the same process for the 2nd batch.
Preheat oven to 450°F. Place the marinated paneer, onions and pepper skewers (or individual pieces) on an aluminum lined baking sheet. If using skewers, place them 1 inch apart.Place the baking sheet in the middle rack and cook for 12-15 minutes, or until the paneer browns with slightly charred edges. (Note: For even crispier paneer, brush with olive oil and broil for 1-2 minutes after cooking until paneer looks charred.)
Outdoor Grill or Grillpan
Preheat an outdoor grill or indoor grillpan over medium heat for 10 minutes. Place the marinated paneer pieces or skewers on the medium heat area for 5-7 minutes, flipping halfway through, or until paneer edges char slightly.
Use besan flour, rice flour, cornstarch or oat flour. All can be used interchangeably while keeping the recipe entirely gluten-free.
Pre-soak bamboo skewers. This prevents the bamboo from burning during the cooking process. A short 30-minute soak is sufficient, so do so while the paneer is marinating.
For best results, wear food grade gloves while assembling the skewers. This prevents the turmeric from staining your hands. Plus, your hands are completely odor-free after cooking!
Marinate for at least 30 minutes, but up to overnight. Paneer is a dense, fresh cheese, so it has a hard time holding on to flavors. A quick 30-minute soak works best for a weeknight meal, but a few hours or even overnight will really allow the paneer to soak up all those spices.
Make sure there is enough space between the skewers. Whether you are using the Air Fryer, Oven or Grill, a 1-2 inch distance between each skewer (or piece) will allow the paneer and veggies to crisp up evenly.
Use the Air Fryer for weeknights and the Oven to serve a crowd. The Air Fryer method ensures crisp, golden edges, but the cooking time is longer since you have to cook the skewers in batches. If looking to shorten the cooking time or serve a crowd, go with the Oven method and use two baking sheets, if necessary.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.