Indulge in the rich flavors of the Tandoori Vegetables Platter and bring the essence of Indian cooking right to your table, just with 20 minutes of ‘real cooking’, leaving the other 30 minutes for the veggies to roast in the oven.
Imagine the smoky aroma of roasted vegetables, marinated in a rich blend of spices, wafting through your kitchen. Oh, that wonderful smell! That’s the magic of the Tandoori Veg Platter, a dish that brings a burst of flavors with every bite!
I love Indian food and always will. And I’ll take any chance I can to share recipes like this with others. Next time you’ve got a friends or family get-together, bring this platter along. Everyone, like…everyone, will love it!
In this post you’ll learn:
- Why you will love this recipe
- Top Tips
- Serving suggestions
- Storage and meal prep instructions
- More recipes like this!
Why You Will Love This Recipe
- Healthy & Hearty: Packed with nutrient-rich vegetables, this veggie platter is a wholesome meal in itself.
- Versatile: Perfect for a family dinner, potluck, or barbecue party.
- Vegan-friendly: With tofu as a substitute for paneer, it caters to all dietary preferences.
- Aromatic & Flavorful: The garlic ginger paste and all the spices in the marinade elevate the taste.
- Easy to Prep: Minimal prep time means you can whip this up even on busy weekdays.
- Customizable: Feel free to add or swap vegetables as per your liking.
- A Culinary Journey: Experience the essence of Indian cuisine right at home.
- Grill or Oven: Whether you have a grill or just an oven, this recipe has got you covered.
- Perfect for every occasion: Whether you want to make a full fancy meal out of this, or have them as snacks, this recipe works for both and everything in between!
What is Tandoori Vegetables Platter?
The Tandoori Platter Veg is a great assortment of vegetables marinated in a spicy and tangy tandoori sauce marinade and then roasted or grilled to perfection.
The term “tandoori” comes from “tandoor”, a traditional clay oven used in Indian cooking. While the authentic tandoori flavor is derived from this clay oven, you can easily replicate it at home with your oven or grill. The result? A smoky, charred exterior with a tender and juicy inside, making every bite an explosion of flavors.
My Story with Tandoori
The first time I tried tandoori was in Malacca, Malaysia in 2016. They had barrels of huge tandoors and the flavor of the tandoori chicken was something that I was very very impressed with.
This was back when I was not eating vegan yet so I made a spin-off to the classic tandoori chicken recipe to make this veg platter instead. So here’s to all you vegan and vegetarian eaters out there that are always looking for a good recipe, (I know how it is), this one is for you. 💚
What is tandoori marinade made of?
Tandoori marinade is typically made from a blend of garlic, ginger, yogurt (or plant-based yogurt for a vegan version), paprika powder, garam masala, chili powder, salt, lemon juice, and cooking oil.
If this sounds yums to you, also check out my Creamy Tandoori Pasta recipe which uses tandoori spices to elevate your pasta dish! Or my 5-Minute Tandoori Mayonnaise recipe if you’re a fan of spicy sauces/dips!
Is tandoori the same as tikka?
Tandoori and tikka dishes share similar ingredients, both being marinated and roasted. However, tandoori dishes are typically cooked in a tandoor oven, while tikka dishes can be prepared using various cooking methods.
If we are talking about the classic chicken dishes, chicken tikka uses pieces of boneless chicken whereas tandoori uses parts of chicken with bones. For more information, you can check out this article written by Mashed.
First up, the veggies!
- Cauliflower: Adds a meaty texture and soaks up the marinade beautifully.
- Bell Pepper: Brings a sweet crunch to the mix.
- Baby Bello Mushrooms: Their earthy flavor complements the spicy marinade.
- Tofu: A vegan substitute for paneer, it adds a soft contrast to the roasted veggies.
And now, the Tandoori Marinade.
- Ginger and Garlic: The heart of the marinade, creating a rich base flavor.
- Yogurt: Helps in tenderizing the vegetables and gives a creamy texture to the marinade.
- Paprika Powder: Adds a mild heat and a vibrant color.
- Garam Masala: The spice heroes, adding depth and warmth. You’ll love what they do to this dish.
- Chili Powder: For that kick! Adjust according to your heat preference. Use Kashmiri chili powder for a spicier kick.
- Salt: We all need a bit of salt in our lives, right? 😉
- Lemon Juice: Balances the flavors and adds a tangy touch.
- Cooking Oil: Helps in roasting and brings everything together.
Is Greek yogurt better than plain yogurt for marinade?
Greek yogurt is a good option for tandoori marinade due to its thicker consistency and tangy flavor, which can help adhere the marinade to the vegetables or meat effectively.
However, plain yogurt and any plant-based yogurt (like what is used in this recipe) also work well if that’s what you have on hand.
Prepare all the vegetables by cutting them into bite-sized chunks.
Peel and finely mince the ginger and garlic.
In a medium-sized bowl, combine all the remaining ingredients to create the marinade.
Add the vegetables to a sheet pan or a large bowl, followed by the marinade, and mix to ensure even coating.
(Optional) Let it sit in the fridge for up to 24 hours to marinade for bolder flavors.
Roast in the oven at 390°F (200°C) for 25 minutes, then increase the temperature to 430°F (220°C) for an additional 5-10 minutes to achieve a nice char.
Alternatively, you can skewer the vegetables and then roast them in the oven or grill them.
- Marination Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
- Veggie Choices: Feel free to experiment with other veggies like zucchini, carrots, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke.
- Paneer vs. Tofu: If you’re only looking for vegetarian recipes (and not necessarily vegan), paneer cubes are a delicious addition.
- Yogurt Substitutes: Greek yogurt or other types of yogurt can be used in place of plant-based ones.
- Frozen Veggies: If using frozen broccoli or other vegetables, ensure they are thawed and drained of excess water before marinating.
- Make Some Skewers! Make it fun by piercing the veggies through some skewer and get that barbecue party vibes going!
The Tandoori Veg Platter pairs beautifully with Indian bread like naans and chapatis. I mean, in my opinion, it’s not Indian food if you don’t have some naan!
If you’re serving tandoori chicken to your guests, this veggie platter complements it perfectly, offering a balanced meal. Drizzle some lemon juice, garnish with parsley, coriander, or any other fresh herbs, and you’re set for a culinary journey!
Have you got any other great recipes that would go well with this veg tandoori platter? Let me know in the comments! I love hearing your ideas!
Storage and Meal Prep Instructions
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Meal prep: For meal prep, marinate the veggies and store them in zip-lock bags or containers. When you’re ready, just roast or grill them.
Absolutely! That’s a great way to change things up a bit. Replace the fresh ginger and garlic with 2 tbsp of ginger garlic paste.
No, while it would be amazing to make this in authentic tandoor, a regular oven or grill works perfectly. If you only have an oven, you can also use a broiler. Just keep a close eye to avoid burning.
While 30 minutes is good, marinating overnight enhances the flavors even more.
Yes, especially veggies like cauliflower and broccoli. Just ensure they’re thawed and well-drained before marinating.
Tandoori chicken pairs well with Indian bread such as naan and chapati, with basmati rice, or even better…some roasted tandoori vegetables!
Looking for More Recipes with a Kick?
😋 If you’re a fan of these Indian spices, check out my Tandoori Pasta recipe for another easy mid-week recipe, or my Tandoori Mayonnaise recipe which is a super versatile sauce/dip!
🔥 If you like spicy food, check out my Mum’s Vegan Rendang (Indonesian curry) with Jackfruit recipe. For Korean flavors, try my Kimchi Sushi, 5-Minute Kimchi Aioli, and 3-Minute Gochujang Aioli recipes.
🍸 Looking for some drinks to pair this with? Try my Strawberry Oat Milk recipe to mellow out the heat.
🍰 Want some sweet treats instead? Then try my Nutella Mochi Daifuku recipe. If you’re a fan of cakes, try my Baked Oats Without Banana (with 5 Flavor Variations!) or my Chocolate Chip Baked Oats recipe, both of which only require 5 minutes of actual cooking!
Tandoori Vegetables Platter
- ½ small cauliflower cut into florets of about 1 inch (2.5cm) in length
- 1 medium bell pepper cut into 1 inch (2.5cm) squares
- 2 cups baby bello mushrooms quartered (or halved if they’re small)
- 7 oz (198g) tofu , about half a block (or sub with paneer if you are not necessarily vegan)
- (OPTIONAL) a bunch fresh parsley, coriander, or basil , or any other fresh herb for garnish
- 3 cloves garlic
- 1 inch (2.5cm) ginger
- ½ cup yogurt any plant-based yogurt if making a vegan version
- 2 Tablespoons paprika powder sweet, not the hot ones
- 2 teaspoon garam masala
- 1 teaspoon chili powder Kashmiri or regular chili powder (cayenne pepper)
- ½ teaspoon salt
- 1 Tablespoon lemon juice
- 1 Tablespoon cooking oil I used olive oil
- Cut all the vegetables into bite-sized chunks.
- Peel and mince the ginger and garlic.
- In a medium bowl, mix all the rest of the ingredients together to make the marinade.
- Either to a sheet pan or to a large bowl, add the vegetables and then the marinade. Mix to coat evenly.
- OPTIONAL: Let it sit to marinade for up to 24 hours in the fridge.
- Roast in the oven at 390F (200°C) for 25 minutes. Then increase the temperature to 430F (220°C) for 5-10 more minutes to get a nice char.You can also thread the vegetables onto the skewers, then roast them in the oven or grill them.
- Veggie Selection: Don’t hesitate to get creative by trying out different vegetables such as making tandoori carrots, zucchini, broccoli, red onion, cherry tomatoes, corn, asparagus, green peppers, potatoes, and artichoke. These are all super yummy veggies when roasted!
- Paneer vs. Tofu: If you’re looking for vegetarian options, and not necessarily vegan, you might want to add paneer cubes instead of tofu.
- Substituting Yogurt: Greek yogurt or other yogurt varieties can serve as substitutes for plant-based alternatives in the recipe.
- Marinating Time: While you can roast the veggies immediately after marinating, letting them sit for a few hours (or overnight) will intensify the flavors.
- Storage: Store leftovers in an airtight container in the refrigerator, where they can stay fresh for up to 3 days.
- Meal Prep: If you’re planning ahead, you can marinate the vegetables and keep them in sealed zip-lock bags or containers. When you’re ready to cook, simply roast or grill them!