Marinate the paneer: Mix the yogurt, ginger-garlic paste, lemon juice, spices, salt, and oil. Add the paneer, bell pepper, and onion chunks. Toss gently, cover, and refrigerate for at least 30 minutes.
Prepare the chutney: Blend the cilantro, mint, chilies, garlic, lemon juice, cumin, salt, honey, and water until smooth.
Thread the skewers: Alternate paneer and vegetables on skewers, leaving a little space between pieces.
Cook the paneer: Grill or pan-sear for 3–4 minutes per side until golden and charred. Alternatively, air-fry at 180°C for 7–8 minutes, or cook in a skillet without skewers for 8–10 minutes.
Toast the buns: Brush the cut sides with melted butter and toast in a hot skillet for 1–2 minutes until golden.
Prepare the onions: Toss the sliced red onion with salt, chaat masala, and lemon juice.
Assemble the sliders: Spread chutney on both bun halves. Add two paneer cubes, grilled vegetables, pickled onion, and optional cheese to each slider.
Melt the cheese (optional): Arrange the sliders on a baking sheet, cover loosely with foil, and bake at 175°C for 8–10 minutes.
Serve: Garnish with chopped cilantro and serve immediately with extra green chutney.
