Name: Tandoori Vegetables Platter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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)

Jump to Recipe Print Recipe

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!

Roasted tandoori vegetables in a baking sheet.

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.
Aromatic & Flavorful: The garlic ginger paste and all the spices in the marinade elevate the taste.
Easy to Prep: Means you can whip this up even on busy weekdays.
Grill or Oven: Whether you have a grill or just an oven, this recipe has got you covered.

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.

Speaking of smoky and grilling, you might want to also check out this 3-Minute BBQ Aioli recipe!

Ingredients

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.

Raw ingredients required to make the tandoori veg platter with labels.

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.

Step-by-step Instructions

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.

Ingredients to make tandoori sauce marinade in a white bowl.

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.

Cut out tofu, cauliflower, mushroom, and bell peppers on a baking sheet.

Cubed vegetables and tofu with tandoori sauce marinade drizzled.

Alternatively, you can skewer the vegetables and then roast them in the oven or grill them.

Top Tips

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!

Tandoori vegetables skewers before grilling.

Tandoori vegetables skewers after grilling.

Serving Suggestions

The Tandoori Veg Platter pairs beautifully with Indian bread like naans and chapatis. Or serve them with some masala fries or saucy masala chips.

If you don’t want to go the authentic route, serving them with this Healthy Garlic Bread (or its Garlic Bread with Regular Sliced Bread alternative) is also super yummy! You can also serve this with some Peanut Butter Rice for extra richness, or my Blue Rice for something pretty!

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.

Close-up of tandoori vegetables skewers as a platter.

FAQ

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 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.

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 and 2-Minute Sambal Aioli if you’re a fan of spicy sauces/dips!

Black spatula scooping up 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 or Gochujang Ramen. And for some Latin American vibes, check out my spicy chimichurri sauce!