First, make the marinade. In a blender jar, add cilantro, mint leaves, green chilies, rock salt, lemon juice, roasted cumin powder, black pepper powder, and tomatoes. Blend into a smooth paste.

In a bowl, add the strained yogurt and three tablespoons of the prepared paste. Sprinkle more black pepper powder, roasted cumin powder, red chili powder, and rock salt on top. Mix well. Meanwhile, heat a piece of charcoal until red hot. Place a small dish in the yogurt mixture, put the hot charcoal on it, drizzle a little ghee over the charcoal, and cover the bowl to infuse a smoky flavor.

Cover and let it sit for a while. After a few minutes, remove the charcoal and mix the marinade well.

Add the paneer pieces, tomatoes, and boiled potatoes to the marinade. Let them marinate for 10 minutes. You can also add bell peppers if you like, but I didn't have any on hand. Feel free to include them if you wish.

Before sautéing, add two tablespoons of falahari flour to the mixture and mix well. Heat a pan, add a little butter, and sauté the marinated paneer, tomatoes, and potatoes. Add any remaining marinade to the pan and cook everything well until golden.

Once everything is nicely cooked, let it cool slightly. Then, thread the tomato pieces, paneer pieces, and potatoes alternately onto skewers. Grill the skewers over low heat on the stovetop until the paneer tikka is perfectly cooked and flavorful.

Your tangy and spicy falahari paneer tikka is ready to serve! Arrange on a plate and serve with the remaining marinade as a dip.