Prepare by cutting paneer, capsicum, onion into squares, cubes or rectangles.
Dice the bell pepper into square shape.
Prepareyour hung curd.
Now make paneer tikka by taking thick yogurt/ hung curd in a bowl and add all the spices (Kashmiri red chilly powder, turmeric powder, black pepper powder, garam masala, salt to taste, ginger garlic paste, lemon juice, kasuri methi, chaat masala) and whisk it well until smooth and ready
Add paneer slices and all the diced vegetables to the prepared marinade and mix it very gently.
Keep it in a fridge and let the paneer, chopped veggies marinade for 45 minutes to 2 hrs.
Take a skewer or tooth pick and arrange alternately paneer cubes, red bell pepper, yellow bell pepper, onion and then green bell pepper.
Arrange paneer and chopped veggies as per your choice on skewer or small wooden tooth pick.
Heat oil and butter in a non-stick pan, once the oil becomes medium hot, put skewered paneer and veggies and shallow fry it on medium flame.
Cook it until it gets light brown. It takes around 6-7 minutes
Video
Notes
You can also add deseeded tomato, baby corn to make paneer tikka. Kashmiri red chilly powder is not spicy so you can also add more Kashmiri red chilly powder for nice red colour . Leave the paneer and veggies for 3 hrs or overnite for marination as all the flavors get blended well and gives nice taste.