Cut fresh paneer into uniform bite-sized cubes.
In a bowl, whisk thick yogurt, ginger paste, garlic paste, Kashmiri red chili powder, garam masala, lemon juice, raw mustard oil, and salt into a smooth marinade.
Coat paneer cubes gently in the marinade and rest in the refrigerator for 30 minutes.
Thread paneer cubes onto skewers or cook directly on a smoking-hot grill pan for 8 minutes, turning frequently until charred and smoky.
Serve hot with lemon wedges and mint chutney.