Home / Recipes / Tandoori Veg Platter

Photo of Tandoori Veg Platter by Prabhleen Kaur at BetterButter

Tandoori Veg Platter

Prabhleen Kaur
240 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Tandoori Veg Platter RECIPE

Tandoori the name itself triggers the taste buds for most of the people. Its a combination of aromatic spices with raw smoked veggies. My tandoori platter has paneer, mushrooms, broccoli, babycorn and even fresh fruits like pineapple & orange served with different dips like hummus, beetroot dip and mint mayo dip.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Grilling
  • Appetizers

Ingredients Serving: 3

  1. Paneer 100-150 grams
  2. Broccoli florets 3-4
  3. 1 Potato boiled
  4. Tomato -1 cut in cubes
  5. Mushrooms 3-4
  6. Onion -1 cut in cubes
  7. Green, yellow, red capsicum cut in cubes 1/2 (each)
  8. Babycorn 2-3
  9. Pineapple slices 2-3
  10. Orange slices 2-3
  11. Lemon juice 1 tbsp
  12. Curd 2.5 cups
  13. Ginger- garlic paste 2-3 tbsp
  14. Kasuri methi 1 tsp
  15. Gram flour or besan 1 tbsp
  16. Deggi mirch 1 tsp
  17. Red food colour 1/2 tsp (optinal)
  18. Coriander powder 1.5 tbsp
  19. Garam masala 1.5 tbsp
  20. Chat masala little to sprinkle at the time of serving
  21. Salt to taste


  1. In a bowl take curd and whisk till smooth. Add ginger-garlic paste and rest of the spices and mix everything well. Add diced capsicum, onions, tomatoes, potatoes, mushrooms, broccoli, babycorn and paneer to the marinade. Slowly and gently mix them with the marinade. After it is mixed well cover the marinade and keep it in the refrigerator for 4 hours.
  2. Arrange the veggies and paneer in the skewer. Grill each and every veggie on the tandoor along with pineapple and orange slices till light brown in colour from all sides. You can also heat a non stick pan cook the tikkas from all sides till light brown using oil.
  3. Then at last do the plating sprinkle some chat masala and lemon juice and serve with the dips.
  4. Dips- Hummus: Take 1 cup of boiled chickpea add it in the grinder along with lemon juice, garlic cloves, olive oil ,salt and pepper. Blend until creamy and well mixed. Transfer the mixture to a serving bowl At last top up with olive oil & paparika. Beetroot dip~ Take one cup of hung curd on the other hand boil the beetroot once cooled down make its puree mix it in the hung curd add salt, pepper and Serve!! Mint mayonnaise dip1~ Take 2-3 tbsp of mayonnaise in a bowl add the mint green chilli paste in the mayonnaise mix it well garnish with mint leaves and it's ready to serve!

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Very tempting. Will surely try it

Ambika Mahajan
Ambika Mahajan   Sep-06-2016

Love the beetroot dip idea! Will surely try.

Similar Recipes

A password link has been sent to your mail. Please check your mail.