In a bowl, mix 200 grams of hung curd, 2 tablespoons of finely chopped coriander leaves, 2 tablespoons of finely chopped mint leaves, 1 tablespoon of ginger-garlic paste, 1 teaspoon of green chili paste, 1/2 teaspoon of garam masala, 1/2 teaspoon of chaat masala, salt to taste, and 1 tablespoon of mustard oil.
Cut 500 grams of paneer into 2-inch cubes and add them to the marinade. Mix well, ensuring that the paneer pieces are well coated. Cover and refrigerate for at least 2 hours.
Preheat the oven to 200°C. Skewer the marinated paneer pieces onto metal or pre-soaked wooden skewers, leaving some space between each piece.
Place the skewers on a baking tray lined with aluminum foil. Bake for 15-20 minutes, turning the skewers halfway through the cooking time to ensure even cooking.
Once the paneer is cooked and has a slightly charred appearance, remove from the oven and let it rest for a few minutes.
Serve the Pahadi Tikka hot with mint chutney and lemon wedges.