Prepare the marinade by mixing 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of kasuri methi, 1 tablespoon of lemon juice, and salt to taste. Mix well to form a smooth paste.
Cut 250 grams of paneer into cubes, 2 medium-sized onions into petals, 2 bell peppers into squares, and 250 grams of mushrooms into halves.
Skewer the paneer, onions, bell peppers, and mushrooms onto metal or wooden skewers, alternating between the ingredients.
Coat the skewered ingredients with the prepared marinade, ensuring they are well covered. Allow them to marinate for at least 2 hours in the refrigerator.
Preheat a tandoor or oven to 200°C. If using an oven, line a baking tray with aluminum foil and place a wire rack on top.
Place the marinated skewers in the tandoor or on the wire rack in the oven. Cook for 15-20 minutes, turning the skewers occasionally to ensure even cooking.
Once the vegetables and paneer are cooked and have a slightly charred appearance, remove them from the tandoor or oven.
Serve the tandoori platter hot with mint chutney and lemon wedges.