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Soak paneer in warm water for about 30 minutes. Drain water and cut the paneer into big cubes.
Cut peppers and onion into cubes.
Mix all the ingredients for marination and gently coat the paneer cubes. Take the paneer out and marinate vegetables in the same marination.
Carefully thread the vegetables and paneer cubes on skewers. You can use bamboo skewers or metal ones.
For oven bake @400°f for 5 minutes then flip the sides and bake for another 3 minutes.
You can make it in any frying pan or grill. Pour 2 tsp oil in a pan and put the skewers on it. Rotate sides and cook from all sides.
For gravy, pour oil in a wok and sauté chopped onions until golden. Then add ginger and garlic paste and sauté for another 2-3 minutes.
Then add tomatoes and cover for 6-7 minutes until softened. Blend the mixture into purée.
Pour 2 tbsp oil with 2 tbsp butter in a pan. Add ½ tsp turmeric powder with 2 tsp Kashmiri red chilli. Mix and pour onions & tomatoes purée in it.
Add 2 tsp salt with 1 cup water and cook for about 2 minutes.
Add 1 tbsp honey and 2 tsp dried fenugreek leaves (methi).
Pour 1 cup heavy cream and 2 tsp garam masala and mix until well combined.
Gently pour the paneer and veggies from the skewers. Give it a stir and it’s done. Serve with rice or naan bread.