Name: Tandoori Veg Platter recipe by Deepa Gupta at BetterButter
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: Baby potatoes - 10 (peel off skin ); Cauliflower florets (big) - 10 to 12; Mushroom - 8 to 10 (Optional); Curd - 1 & a 1/2 Cups; Onion - 1 (diced); Lemon slices - 1; Capsicum cubes - 1/2; Lemon juice - 1 tbsp; Ginger garlic paste - 1 tsp; Kasuri methi - 1 tsp; Gram flour or besan - 1 tsp; Deggi mirch or chilli powder - 1 tsp; Coriander powder - 1 tsp; Garam masala - 1 tsp; Chat masala little to sprinkle later; Oil; Salt to taste

ABOUT Tandoori Veg Platter RECIPE

This is a very easy recipe which can be either served as an appetiser to the guests or can be even included as one of the main course as it will taste delicious with tandoori roti or nan. Tandoori Veg Platter, a total buffet of vegetables in the most delectable way possible. It is one the best ways of having a vast variety of vegetables without even compromising the taste. The flavors of vegetables cooked in tandoori style is just commendable. Tandoori Vegetables are a combination of the different aromatic spices and tandoor grilled vegetables.The vegetables are marinated and kept for some time, so that the vegetables can absorb the various flavors of the spices and finally give the dish a savory kind of a taste. Tandoori Veg Platter can be served as a great starter at parties and get togethers and looks great with the loads of colors when arranged precisely. This colorful array of marinated vegetables like baby potatoes, cauliflower, mushroom etc. are roasted on skewers and served sizzling hot with hummus, mint and beetroot dips.

Ingredients Serving: 6

Baby potatoes - 10 (peel off skin )
Cauliflower florets (big) - 10 to 12
Mushroom - 8 to 10 (Optional)
Curd - 1 & a 1/2 Cups
Onion - 1 (diced)
Lemon slices - 1
Capsicum cubes - 1/2
Lemon juice - 1 tbsp
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp
Gram flour or besan - 1 tsp
Deggi mirch or chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Chat masala little to sprinkle later
Oil
Salt to taste

Instructions

Take a pan and par boil the baby potatoes and cauliflower florets for about 10 minutes. Note they should not become too soft.
Now take curd in a bowl. Avoid taking the watery part and use the thick curd and whisk well to make it smooth.
Now mix in the deggi mirch, ginger garlic paste, kasuri methi, salt, coriander powder, gram flour, lemon juice, 1 tsp oil and garam masala.
Now marinate the potatoes, cauliflower and mushrooms in this batter. Also add the onion and capsicum cubes. Keep this marination in the fridge for about 1.5- 2 hours.
Now take a baking tray and put a baking sheet at the bottom . After 1-2 hours of marination put the potatoes, cauliflower, mushrooms, capsicum and onions on a skewer.
Put the skewer sticks on the baking tray and brush some oil and let it grill in your oven at 180 degree celsius.
Usually it takes about 20 minutes but keep checking as it may depend on the quantity.
Once your yummy tandoori platter is ready remove it from the oven and pour some lemon juice and chat masala.
Serve with coriander mint chutney.

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