In a bowl, whisk together the yogurt, chickpea flour, all the spices, and salt until smooth. Add the paneer cubes, oil, tandoori masala, and all the chopped vegetables. Mix everything well so the paneer and veggies are coated evenly. Cover and refrigerate to marinate for 2 hours.

After 2 hours, remove from the fridge. Thread the marinated vegetables and paneer onto bamboo skewers, alternating pieces: start with a bell pepper piece, then paneer, then tomato, then paneer, then onion, and so on. If you have metal kebab skewers, you can use those instead. Grill the skewers in a tandoor or, if you don't have one, heat a nonstick pan with a little oil and cook the skewers, turning occasionally, until the paneer is golden and cooked through.

Once the paneer tikka is nicely charred and cooked, remove from the grill or pan. Serve hot on a plate with chutney. Your delicious paneer tikka is ready to enjoy.