Why You’ll Love This Recipe
This Tandoori Vegetables Platter is a fantastic way to enjoy a healthy yet flavorful vegetarian dish. The vegetables are marinated in a mixture of aromatic spices, yogurt, and herbs, which not only enhance their flavor but also give them a deliciously smoky aroma from the tandoor or oven. The result is a platter of vibrant, colorful vegetables that are both hearty and satisfying, perfect for a dinner party or a family meal. It’s also customizable, allowing you to use any combination of vegetables you love. This dish is not only full of bold flavors but also rich in nutrients, making it a great choice for any health-conscious eater.
Ingredients
- 1 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp cumin powder
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
- 1 bell pepper, cut into chunks
- 1 zucchini, cut into thick slices
- 1 red onion, sliced
- 1 cup cauliflower florets
- 1 cup baby potatoes, boiled
- 1 cup mushrooms, cleaned and sliced
- Fresh cilantro, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, olive oil, and salt. Whisk the mixture until smooth and well-combined.
- Marinate the Vegetables: Add the bell pepper, zucchini, onion, cauliflower, baby potatoes, and mushrooms to the bowl. Toss the vegetables gently in the marinade, making sure they are fully coated. Cover the bowl and let the vegetables marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
- Preheat the Grill/Oven: Preheat your grill to medium-high heat or your oven to 400°F (200°C). If using a grill, lightly oil the grill grates to prevent sticking. For the oven, line a baking tray with parchment paper.
- Grill or Roast the Vegetables:
- For the Grill: Thread the marinated vegetables onto skewers, alternating between different vegetables. Grill for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- For the Oven: Spread the marinated vegetables evenly on the prepared baking tray and roast for 20-25 minutes, turning halfway through, until they are tender and slightly charred.
- Serve: Once cooked, remove the vegetables from the grill or oven and transfer them to a serving platter. Garnish with fresh cilantro and serve immediately with naan, rice, or a side of mint chutney.
Servings and Timing
- Servings: 4-6 servings
- Prep time: 15 minutes (plus 1 hour marination time)
- Cook time: 20-25 minutes
- Total time: 1 hour 40 minutes
Variations
- Spices: Adjust the spice levels by adding more or less chili powder, or you can substitute paprika for a milder flavor.
- Vegetable Substitutes: Feel free to swap out any of the vegetables based on what you have on hand. Sweet potatoes, carrots, and green beans also work well in this recipe.
- Non-Vegetarian Option: For a non-vegetarian version, you can add paneer or chicken pieces to the marinade and follow the same cooking process.
- Make it Vegan: Use a dairy-free yogurt alternative to make this dish vegan-friendly.
Storage/Reheating
- Storage: Leftover tandoori vegetables can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, place the vegetables in the oven at 350°F (175°C) for 10-15 minutes, or reheat in the microwave for 2-3 minutes, until warmed through.
FAQs
Can I use frozen vegetables for this recipe?
Fresh vegetables will give the best results, but if you have frozen vegetables, make sure to thaw and drain them thoroughly before marinating and cooking.
Can I cook the vegetables in the oven instead of grilling them?
Yes, roasting the vegetables in the oven works perfectly. Just make sure to preheat the oven to 400°F (200°C) and follow the same instructions for marinating and roasting.
What other vegetables can I use in this platter?
You can add vegetables like bell peppers, carrots, baby corn, broccoli, or even eggplant to this platter to vary the flavor and texture.
Can I make the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in the fridge for up to 2 days. Marinating the vegetables overnight will enhance the flavor even more.
What can I serve with Tandoori Vegetables Platter?
This platter pairs wonderfully with naan bread, steamed rice, or even a refreshing mint chutney. You can also serve it as part of a larger Indian meal with dals and curries.
Can I use other oils for this recipe?
Yes, you can substitute olive oil with other oils like vegetable oil, sunflower oil, or even ghee for a richer flavor.
Are these vegetables spicy?
The level of spice depends on the amount of chili powder you use in the marinade. You can adjust the spice level according to your preference.
Can I prepare the platter without skewers?
Yes, you can roast the vegetables directly on a baking sheet or use a grill basket if grilling. No skewers are necessary!
How do I know when the vegetables are cooked?
The vegetables should be tender and slightly charred. Check with a fork or knife to ensure they’re cooked through, particularly for denser vegetables like potatoes and cauliflower.
Can I add more herbs to this recipe?
Absolutely! Fresh herbs like cilantro, mint, or even dill can add extra flavor. Feel free to experiment based on what you enjoy.
Conclusion
The Tandoori Vegetables Platter is a flavorful, vibrant, and healthy dish that makes a fantastic addition to any meal. With its smoky, spicy notes and tender, charred vegetables, it’s sure to become a favorite in your recipe repertoire. This dish is perfect for vegetarians, but also works as a delicious side to complement any meal. Simple to prepare, yet bursting with flavor, it’s the ideal dish to share with family and friends!
PrintTandoori Vegetables Platter
The Tandoori Vegetables Platter is a vibrant, flavorful vegetarian dish made with marinated and roasted vegetables infused with traditional Indian spices. Perfect as a main dish or side, it’s a healthy and satisfying meal option.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Grilling or Roasting
- Cuisine: Indian
Ingredients
- 1 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp cumin powder
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
- 1 bell pepper, cut into chunks
- 1 zucchini, cut into thick slices
- 1 red onion, sliced
- 1 cup cauliflower florets
- 1 cup baby potatoes, boiled
- 1 cup mushrooms, cleaned and sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, olive oil, and salt. Whisk the mixture until smooth.
- Marinate the Vegetables: Add bell pepper, zucchini, onion, cauliflower, baby potatoes, and mushrooms to the marinade. Toss gently to coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the Grill/Oven: Preheat grill to medium-high or oven to 400°F (200°C). Oil grill grates or line baking tray with parchment.
- Grill or Roast the Vegetables: For the grill, thread vegetables onto skewers and grill for 10-12 minutes, turning occasionally. For the oven, spread vegetables on a tray and roast for 20-25 minutes, turning halfway through.
- Serve: Once cooked, transfer vegetables to a serving platter. Garnish with fresh cilantro and serve immediately with naan, rice, or mint chutney.
Notes
- Spices: Adjust spice levels by adding more or less chili powder. You can replace paprika for a milder flavor.
- Vegetable Substitutes: Swap vegetables based on preference—sweet potatoes, carrots, or green beans also work well.
- Non-Vegetarian Option: Add paneer or chicken to the marinade and cook similarly for a non-vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
