Cut tomato, onion, red capsicum, green capsicum into one-inch squares.
Cut the paneer into a one-inch square. It should be around 5-6 mm thick.
In a mixing bowl add roasted gram flour, mint coriander paste, ginger garlic paste, green chilli paste, curd, oil, lemon juice, rock salt, chat masala, garam masala, dry mint powder, and salt. Mix it. The marinade is ready.
Add the paneer cubes to the marinade and toss them till well coated.
Now add all the chopped vegetables to the marinade and toss them till well coated.
Refrigerate the marinated vegetables and paneer for 30 minutes.
Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated vegetables and paneer in sequence as per your choice as shown.(i have placed green capsicum, paneer, onion, tomato, paneer) Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes.
In the meanwhile decorate the serving platter with chopped onion slices with oil and red chili powder, lemon and mint. Sprinkle some chat masala and tandoori masala over it.
After 15 minutes the hariyali paneer tikka is ready to serve. Serve it on the platter plate. Sprinkle chat masala over it. Serve it with the mint coriander marinade or chutney.
The paneer should not be overcooked. It will turn chewy if overcooked.
You can also cook the marinated vegetables and paneer on the direct flame on the gas cooktop to get the charcoal burnt effect. Hold the skewers with paneer and vegetables over the flame for 1 to 2 minutes turning sides. Cook till the edges get dark spots.
Before using the wooden skewers, place them in water for 20 -25 minutes. If used directly in dried form then they might burn while cooking.
You can also use metallic skewers instead of the wooden skewers.
Paneer can be substituted with tofu or potato.
The seeds removed from the tomato can be used for making soup, dal or gravy.
The coriander and mint should be grounded coarsely. If grounded to a smooth paste, the marinade will become runny.
Since the gram flour used in the marinade is roasted, the left over marinade can be used as a dip while serving the cooked tikka.