Cut the paneer into 4 to 5 bite-size cubes, then finely chop the garlic, tomatoes, bell pepper, and spring onions.

Combine 150 g paneer with 1 1/2 tsp tandoori tikka masala, 1 tsp red chilly powder, 2 tbsp spring onions, 1 tbsp oil, and salt in a mixing bowl.

Toss the paneer until evenly coated, then rest it for 10 minutes while preparing the rice and vegetables.

Thread the marinated paneer cubes onto 4 skewers, then heat a pan on medium-high heat.

Cook the paneer skewers for 6 to 8 minutes, turning regularly until browned and lightly charred on all sides.

Melt 1 tbsp butter in a pan over medium heat, then sauté 1 tsp chopped garlic for 30 seconds until fragrant.

Add 1/4 cup boiled corn and 2 cups cooked rice, then stir-fry for 2 minutes to heat through.

Season the rice with 1 1/2 tsp mixed herbs, 1 tsp black pepper, 1 1/2 tsp tandoori tikka masala, salt, and 1/4 cup spring onions.

Heat 1 tsp oil in a separate pan, then sauté 1 tsp garlic, 1/2 cup tomatoes, and 1/4 cup bell pepper for 4 minutes.

Season the vegetables with 1 tsp mixed herbs, 1 tsp black pepper, and salt, then cook for 2 more minutes until tender.

Divide the seasoned rice between 2 serving bowls, then spoon the tomato and bell pepper mixture over the rice.

Top each bowl with grilled tandoori paneer skewers, then serve hot.