Masala Marinated paneer cooked over hot charcoals. I use yoghurt or tomato puree its more than sufficient to create an even coating, but if you like a slightly thicker coating and a deeprer spicer flavour add a 3-4 tsp gram flour, I find the flour effects the flavour and texture so I tend to avoid it.
Marinate for 30 mins and cook over hot charcoals or grill. Best too slow cook the skewers on gentle heat on hot charcoals for that lovely bbq spice flavour. Once add cooked add salt to taste, coriander and squeeze of lemon to finish off.
I've inspired to create the Bipins paneer masala thanks to Himagauri a bipins masala fan from London.