Set your oven to 425°F and line a pan with foil, brushing it with a little oil. If you are using wooden skewers, let them soak in a bowl of cold water now so they do not burn later.

Heat oil in a frying pan over medium heat and stir in the chickpea flour. Toast the flour for about two minutes, stirring constantly, until it smells nutty and turns a deep almond-skin color, then pull it off the heat.

Whiz the cilantro, mint, yogurt, garlic, chiles, salt, and lemon juice in a blender until you have a fine, smooth paste. Stir this herb mixture into the toasted chickpea flour paste until well combined.

Gently coat the paneer cubes in the herb mixture and let them marinate for at least 15 minutes. This gives the flavors time to penetrate the dense cheese.

Thread the marinated paneer and bell peppers onto your skewers, alternating as you go. Bake them for 12 to 15 minutes, turning them once halfway through. Look for the edges of the paneer to become charred and crisp while the inside turns super-soft.