Tandoori Vegetables (Roasted Veggies in Tandoori Spice)

Tandoori Vegetables

"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

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

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.