Chop paneer, peppers, onions and tomatoes into large cubes sized pieces.
In a large bowl whisk the curd till smooth. Add ginger, ajwain, red chili powder, turmeric powder, cumin seed powder, coriander powder, amchoor, garam masala, chaat masala, black pepper and salt. Mix well. The marinade is ready.
Now add paneer and cubed veggie pieces to this curd mixture. Allow it to marinate for at least 2 hours. Ideally it should be marinated overnight in refrigerator.
When ready to roast, preheat oven to 180°C. Prepare the skewer sticks, alternating between paneer, onion, pepper and tomato pieces. You can add as many as or little pieces as you like. Now brush the prepared skewer lightly with butter or ghee. Bake for 20-25 minutes. You can turn around the skewers after 10-15 minutes for even roasting. Sprinkle lemon juice and chaat masala. Serve warm with mint coriander chutney.