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Tandoori Vegetables

Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes

Ingredients

  • 1 head broccoli cut into florets
  • 1 capsicum deseeded and cut into chunks
  • 150 gm mushrooms cleaned and halved
  • 8-10 pieces baby corn
  • Salt to taste
  • 2 tsp red chilli powder optional, adjust to taste
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp kasuri methi
  • 1 cup hung curd

Instructions

  • In a bowl, prepare a marinade by combining hung curd, red chilli powder, coriander powder, garam masala, and kasuri methi.
  • Add the broccoli, capsicum, mushrooms, and baby corn to the marinade. Mix well and allow the vegetables to marinate for 3 hours.
  • Heat a tawa over a slow flame and roast the marinated vegetables for 30 minutes, turning occasionally for even cooking.
  • Once roasted, sprinkle a pinch of chaat masala on top and serve immediately with green chutney.

Notes

Adjust the spices and salt according to your preference. Marinating the vegetables well enhances their flavour and tenderness, while slow roasting on a tawa helps achieve a delightful charred finish. Enjoy these tandoori vegetables as a healthy, vibrant main dish or a tasty side.
Author: Ritu Chamoli
Course: Barbecue, Main Dish
Cuisine: Indian