Grilled Vegetables In Indian Curry Sauce On Rice

Name: Grilled Vegetables In Indian Curry Sauce On Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Boiled Basmati Rice: 4 cups cooked; Vegetables:; 2 green peppers; 1 zuccini; 1 small cauliflower; a small pack of mushrooms; 1 pack tofu; 1 small onion; For the dip:; 1 cup yoghurt; 2 tsp tandoori masala (optional); salt to taste; 1/4 tsp chili powder; 15-20 coriander leaves; For the sauce:; 3 Onions; 3 flakes of garlic; 1/2 inch piece of ginger; 3 large tomatoes; 2 tsp soya sauce; 2 tbsp tomato sauce; 1 tsp chilli sauce; salt to taste; 3 Tbsp oil

Servings: persons

Boiled Basmati Rice: 4 cups cooked
Vegetables:
2 green peppers
1 zuccini
1 small cauliflower
a small pack of mushrooms
1 pack tofu
1 small onion
For the dip:
1 cup yoghurt
2 tsp tandoori masala (optional)
salt to taste
1/4 tsp chili powder
15-20 coriander leaves
For the sauce:
3 Onions
3 flakes of garlic
1/2 inch piece of ginger
3 large tomatoes
2 tsp soya sauce
2 tbsp tomato sauce
1 tsp chilli sauce
salt to taste
3 Tbsp oil

1
Sauce:
2
Grind onions, ginger, garlic to a paste.
3
Heat oil. Add onion paste and cook till golden brown.
4
Chop tomotoes and puree them in a blender.
5
Add to the onion paste. Cook for 5 mts.
6
Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts.
7
Vegetables:
8
Heat oven to 350 degrees.
9
Press tofu in paper towels to squeeze out excess water.
10
Cut peppers, zuccini, tofu into cubes.
11
Cut cauliflower into big flowerettes and boil in salted water for 1 minute.
12
Put youghurt, tandoori masala, chili powder and coriander in blender.
13
Dip all vegetables in the yoghurt dip and grill for 10-12 mts.
14
To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Boiled Basmati Rice: 4 cups cooked, Vegetables:, 2 green peppers, 1 zuccini, and more.

Yes, Grilled Vegetables In Indian Curry Sauce On Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!