Cutting Veggies:
Cut paneer into 1-inch cubes, set aside.

Slice the ends off your capsicums, then deseed and dice them into 1-inch quarters. Set Aside.

Pull out each layer, and you will have the onion petals. Set aside.

For Making Marinade:
In a bowl mixing bowl add the hung curd, red chilli powder, chaat masala, black salt, garam masala powder, black pepper powder, cumin powder, turmeric powder, salt, ginger garlic paste, and mustard oil.

Mix well to combine.

Add the kasuri methi, lemon juice and mix well again.

Add paneer cubes, onion petals and diced capsicum to it.

Toss the paneer and veggies gently until coated well.

Refrigerate for 30 minutes to marinate. You can marinate it for up to 1-2 hours.

Preheat a grill for high heat.

Lightly oil the grill.

Thread paneer, onions, capsicum alternating onto the skewers and discard marinade. (If using wooden skewers, then soak them into the water for at least 2 hours.)