Mix paneer, bell peppers, and onion together
Combine yogurt, Kashmiri red chili powder, turmeric, cumin powder, chaat masala, black pepper, ginger garlic paste, chickpea flour, mustard oil, kasuri methi, ajwain, and rock salt to create the marinade
Marinate the paneer and vegetable mixture in the spiced yogurt mixture
Shape the marinated mixture into kebabs (makes 8 kebabs for 4 servings)
Grill or cook the kebabs until golden and cooked through
For the green chutney, blend cilantro, mint, ginger, garlic cloves, lemon juice, yogurt, cumin powder, and salt until smooth
Serve kebabs with green chutney and low carb tortillas
