Cut 250 grams of paneer into 1-inch cubes and set aside.

In a mixing bowl, combine 200 grams of thick curd, 2 tablespoons of achaar masala, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of mustard oil, and salt to taste. Mix well to form a smooth marinade.

Add the paneer cubes to the marinade and gently mix until all the pieces are well coated. Cover and refrigerate for at least 30 minutes to 2 hours.

Preheat a grill or tandoor to medium heat. Alternatively, you can use an oven preheated to 200°C.

Thread the marinated paneer cubes onto skewers, leaving some space between each piece.

Place the skewers on the grill or tandoor and cook for 10-12 minutes, turning occasionally, until the paneer is golden brown and slightly charred.

Remove the paneer tikka from the skewers and serve hot with mint chutney and lemon wedges.