Tandoori Vegetables (Roasted Veggies in Tandoori Spice)

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.
Tandoori Vegetables (Roasted Veggies in Tandoori Spice)
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
Serves: 4

Serving Suggestion: Can be served with Roti’s or Rice

Tools:
1 Large
nonstick wok/pan
1
Large Bowl – For Marinating the Veggies
Cling
Wrap/Foil – To cover the large bowl
Ingredients:
1 Cup Plain Yogurt – Make sure the yogurt is thick
¼ Cup Water
7 Tbsp Olive Oil – Use oil of your choice/taste
2-4 Drops Orange Food
Color
Tandoori-Vegetables
Marinated Veggies in Tandoori Spices
2 Tbsp Flour – You can use whole wheat or all-purpose flour
1 Tsp Lemon Juice
1 Tsp Ginger+Garlic
Paste
2 Large Red Bell Peppers
Chopped into bite size pieces 
2 Large Tomatoes – Chopped into bite size pieces
6-7 Asparagus – Chopped into bite size pieces
8-9 Green Beans – Chopped into bite size pieces
Tandoori Spice Mix: (Listed as maximum to minimum quantity)
2 Tsp Salt
1 Tsp Dry Mango Powder (Amchur)
1 Tsp Coriander Powder (Dhania)
1 Tsp Cumin Powder (Jeera)
1 Tsp Red Chili Powder
¼ Tsp Clove Powder (Laung)
¼ Tsp Green Cardamom
Powder (Choti Elaichi)
¼ Tsp Cinnamon Powder
(Dalchini)
¼ Tsp Black Pepper
Powder
Method:
  1. 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.
  2. Now add the powdered spices
    to this paste along with orange food color and mix thoroughly till everything
    is well combined.
  3. Add the chopped
    vegetables to this mix and wrap the bowl with cling wrap.
  4. 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)
  5. 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.
  6. 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)
  7. Follow step-6, till
    all vegetables are cooked.
  8. Serve Hot along with rice/roti/bread.

 

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