Requiring only two spices i.e. red chilli powder and salt, paneer tikka’s flavour is kept intact when too many spices are not added. Rub them on the paneer cubes gently. 

Paneer cubes need to be marinated so as to infuse the flavours really well. Take thick curd that is mildly tangy and mix with spices to cover paneer pieces. 

Keeping paneer and vegetables moist also essential so oil is brushed before grilling. Even during marination, add mustard oil as it lends a pungent smell. 

Vegetables like bell peppers, onions and tomatoes should be roughly chopped into big and thick pieces so that they don’t become too soft and mushy during grilling. 

Finally, at the last stage, make sure that you grill the paneer for just the right amount of time. Alternate with veggies on a skewer and keep checking to ensure they don’t burn.