In a large bowl, whisk together the Greek yogurt, lemon juice, garam masala powder, smoked paprika, salt, and black pepper. Add the cubed paneer cheese and mix until the cheese is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

While the cheese is marinating, heat the olive oil in a large frying pan or skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Add the mixed vegetables to the pan and cook for 5-7 minutes, until they start to soften. Remove the pan from the heat and set aside.

Remove the paneer cheese from the marinade, letting any excess liquid drip off. Add the cheese to the pan with the vegetables and stir to combine.

Continue cooking the paneer and vegetables over medium heat for an additional 5-7 minutes, until the cheese is lightly browned and the vegetables are tender. Stir the mixture occasionally to prevent burning.

To serve, place a scoop of cooked brown rice onto a plate, followed by a portion of the paneer tikka mixture. Garnish with chopped fresh cilantro and serve immediately.

For a spicy kick, add a dash of cayenne pepper or red pepper flakes to the marinade or the pan with the paneer and vegetables.

To make this recipe more substantial, add some cooked chickpeas or black beans to the pan with the paneer and vegetables.

To make this recipe vegan, swap the paneer cheese with a plant-based alternative, such as tofu or tempeh, and use a vegan-friendly marinade.