Dry roast the chickpea flour for 6 to 8 minutes on low to medium heat. There should not be any raw smell in the flour.
Chop paneer (Indian cottage cheese), bell pepper, and tomatoes into cubes. I usually remove seeds from tomatoes so that they will not become soggy.
Now take a mixing bowl and add yogurt into it. Then add roasted cumin, red chili powder, salt, oil, dried fenugreek leaves (kasuri methi), roasted chickpea flour, and mix it well. Use a whisker and whisk it very well so that there are no lumps in the marinade.
The batter should be a bit thick and ribbon consistency. If it's too thick, you can add 1 or 2 tablespoon of water. And if it's too thick, it will not be coated well with the cottage cheese and veggie cubes.
Now add paneer, bell pepper, and tomato cubes to the marinade and mix everything well.
If you have time, let this veggie marinade sit for about 30 minutes.
When you are ready to bake, take a baking tray and transfer the mixture into it.
Bake it for 30 minutes at 180 degrees Celsius. Baking time usually depends on the oven type and size. So make sure to check it once at around 20 minutes time frame.
When the top layer is evenly browned, remove the baking tray from the oven. If it is not browned, bake for another 5 to 10 minutes.
And the delicious baked paneer is ready to serve!