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Tandoori Vegetables Platter

Tandoori Vegetables Platter with black spatula
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.
Jem @ The Fruity Jem
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

Vegetables:

  • 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

Marinade:

  • 3 cloves garlic
  • 1 inch (2.5cm) ginger
  • ½ cup yogurt any non-sweet 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

Instructions

  • 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.

Notes