“Tandoori Vegetables” these two words can make many people smile and tummy to growl. “Tandoori” is a traditionally form of cooking in which the food(meat,veggies or bread) is slowly cooked/roasted in a cylindrical clay oven using special blend of spices. Resulting in very delicately cooked, juicy and aromatic food. It is a very popular cuisine in Northwestern part of India along with our northern neighboring countries.
Here’s the recipe for “Roasted Vegetables in Tandoori Spices / Tandoori Vegetables” using tandoori spices that can be made in our home kitchen.
|Veggies being cooked on gas|
Serving Suggestion: Can be served with Roti’s or Rice
Large Bowl – For Marinating the Veggies
Wrap/Foil – To cover the large bowl
|Marinated Veggies in Tandoori Spices|
– Chopped into bite size pieces
Powder (Choti Elaichi)
- In a large bowl, add
yogurt, lemon juice, water, ginger+garlic paste, 2Tbsp oil, flour and mix everything
together till a smooth paste is formed.
- Now add the powdered spices
to this paste along with orange food color and mix thoroughly till everything
is well combined.
- Add the chopped
vegetables to this mix and wrap the bowl with cling wrap.
- Refrigerate the
marinated vegetables for 40-60min. (This
step is very important as it lets vegetables soak in the spices and also if the
mix is kept outside it will leave water)
- Heat a nonstick pan on
high with 2tbsp of oil, once the oil is heated reduce the flames to medium and
add ¼ of the marinated vegetables in it.
- Saute it for 3-5min,
turning vegetables on both sides to make sure its evenly cooked and not
burnt. (Add more oil/sprinkle little
water if the surface of the pan starts to burn)
- Follow step-6, till
all vegetables are cooked.
- Serve Hot along with rice/roti/bread.