Grind together mint leaves, coriander leaves, parsley, garlic, one and half tablespoons lemon juice, salt, roasted cumin powder, white pepper powder and two tablespoons olive oil to a coarse paste. This is charmoula paste.
Cut the paneer into three fourth inch thick slabs and further cut into round slices with a cutter. Place them on a plate and sprinkle salt and red chilli powder on both the sides. Spread the charmoula paste on both sides.
Dab a little refined flour over them so that the charmoula paste adheres to the paneer steaks. Heat the grill, drizzle a teaspoon oil on it and place the paneer steaks. Close the grill and let it cook.
Heat a non stick grill pan with one tablespoon oil. Add onion, green, red and yellow capsicums, garlic, salt, black pepper powder, paprika or red chilli powder and toss. Cook for a couple of minutes taking care that the vegetables do not become soft. Spri
To serve put a portion of the grilled vegetables on each serving plate and place a paneer steak over and serve immediately.