Tandoori Vegetables - Indian Starter Recipe - The Bombay Chef – Varun Inamdar

Ingredients

Choice of vegetables 100 gms

baby potatoes (par boiled and peeled) 100 gms

mushrooms 100 gms

okra 100 gms

cauliflower florets 100 gms

tendli (ivy gourd) 100 gms

mixed peppers Marination 250 gms

Dahi 1.5 tbsp

roasted gram flour 1 tsp

haldi pwd 2 tbsp

red chilli pwd 1 tsp

garam masala powder 1 tsp

ginger garlic paste

Salt to taste

2 tbsp mustard oil

1 tsp crushed corriander seeds

1 tsp chaat masala powder

Garnish Coriander leaves

onions slices

lemons halves

Method

Cut the vegetables into large chunks.

For marination. In a bowl add 250 gms Dahi, 1.5 tbsp roasted gram flour, 1 tsp haldi powder, 2 tbsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, Salt to taste, 2 tbsp mustard oil, 1 tsp crushed corriander seeds, 1 tsp chaat masala powder and mix it well.

Add the vegetables into the bowl, mix nicely and allow it to marinate for half an hour.

Roast the vegetables on the skewers, cook for 20-30 mins at 200 degree Celsius in a preheated oven.

Garnish with Coriander leaves, onions slices and lemons halves. The tandoori vegetables are ready to be served