Steam the shelled Fava Beans for about 2 minutes or until tender.
Remove tough outer skins from beans; discard skins.
Combine 3 tablespoons oil, rind, juice, chopped mint, salt, and pepper in a medium bowl. Add fava beans to oil mixture; toss to coat. Set aside.
Prepare grill to medium-high heat. I cut the Paneer into thin slices. Then I brushed it with Walnut oil on both the sides. I seasoned it a bit with salt and pepper.
Grease the grill pan with PAM (or any other cooking oil) ; Place the thin Paneer slices on it. Keeping the grill hot and greased, a must, to avoid the food sticking to the pan.
Grill 10-12 minutes or until done, turning once. You can place a weight on the top for the grill marks to be more prominent. I placed a can of condensed milk on top.
Chop the paneer into bite sized pieces.
Toss it to the fava bean bowl.
Give a good toss and let it sit for few minutes for the flavors to mingle.