Roasted Veggies In Tandoori Spice Recipe

Name: Roasted Veggies In Tandoori Spice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Plain Yogurt; 1 teaspoon Lemon Juice; 1/4 cups Water; 1 teaspoon Ginger Garlic Paste; 7 Tablespoons Olive Oil, Divided; 2 Tablespoons Flour - You Can Use Whole Wheat Or All-purpose Flour; 1 teaspoon Dry Mango Powder (Amchur); 1 teaspoon Coriander Powder (Dhania); 1 teaspoon Cumin Powder (Jeera); 1 teaspoon Red Chili Powder; 1/4 teaspoons Cinnamon Powder (Dalchini); 1/4 teaspoons Black Pepper Powder; 2 teaspoons Salt; 4 drops Orange Food Color; 2 whole Red Bell Peppers, Stem And Seeds Removed Then Chopped Into Bite Size Pieces; 2 whole Tomatoes, Chopped Into Bite Size Pieces; 7 stalks Asparagus, Chopped Into Bite Size Pieces; 9 whole Green Beans, Chopped Into Bite Size Pieces

Servings: persons

1 cup Plain Yogurt
1 teaspoon Lemon Juice
1/4 cups Water
1 teaspoon Ginger Garlic Paste
7 Tablespoons Olive Oil, Divided
2 Tablespoons Flour - You Can Use Whole Wheat Or All-purpose Flour
1 teaspoon Dry Mango Powder (Amchur)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin Powder (Jeera)
1 teaspoon Red Chili Powder
1/4 teaspoons Cinnamon Powder (Dalchini)
1/4 teaspoons Black Pepper Powder
2 teaspoons Salt
4 drops Orange Food Color
2 whole Red Bell Peppers, Stem And Seeds Removed Then Chopped Into Bite Size Pieces
2 whole Tomatoes, Chopped Into Bite Size Pieces
7 stalks Asparagus, Chopped Into Bite Size Pieces
9 whole Green Beans, Chopped Into Bite Size Pieces

1
In a large bowl, add yogurt, lemon juice, water, ginger-garlic paste, 2 tablespoons of oil and flour and mix everything together until a smooth paste is formed. Now add the powdered spices to this paste along with the orange food color and mix thoroughly till everything is well combined. Add the chopped vegetables to this mix and wrap the bowl with cling wrap.
2
Refrigerate the marinated vegetables for 40-60 minutes. (This step is very important as it lets vegetables soak in the spices and also if the mix is kept outside it will leave water.)
3
Heat a nonstick pan on high heat with 2 tablespoons of oil. Once the oil is heated reduce the flames to medium and add 1/4 of the marinated vegetables into it. Saute for 3-5 minutes, turning vegetables on both sides to make sure they are evenly cooked and not burnt. (Add more oil and/or sprinkle a little water into the pan if the surface of the pan starts to burn.) When vegetables are done, remove them from the pan and repeat the process until all vegetables are cooked.
4
Serve hot along with rice/roti/bread.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 cup Plain Yogurt, 1 teaspoon Lemon Juice, 1/4 cups Water, 1 teaspoon Ginger Garlic Paste, and more.

Yes, Roasted Veggies In Tandoori Spice 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.

Roasted Veggies In Tandoori Spice

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