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

Learn how to make Tandoori Vegetables with chef Varun Inamdar only on Rajshri Food.

Tandoori vegetable recipe is undoubtedly everyone's favourite. The flavours of vegetables cooked in tandoori style is what beats every other tandoori recipe. This vegetarian recipe can be served as a starter and looks great with loads of colours when arranged well. This tandoori recipe is not only easy to make but healthy too.

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