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Vegetable Tandoori

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Ingredients
  Mushroom 8 Medium, whole
  Onion 1 Medium, cubed
  Green bell pepper 1⁄2 Medium, cut into big cubes
  Cream fruit 200 Gram, cut into big cubes
  Baby potato 5 Medium, skin peeled
  Yogurt 3⁄4 Cup (12 tbs), thick (for marinade)
  Ginger garlic paste 1 Teaspoon (for marinade)
  Coriander powder 1 Teaspoon (for marinade)
  Cumin powder 1 Teaspoon (for marinade)
  Red chili powder 1 Teaspoon (for marinade)
  Garam masala 1 Teaspoon (for marinade)
  Regular salt 1 Teaspoon (for marinade)
  Kasoori methi 1 Teaspoon, dried (for marinade)
  Food color 5 Drop (for marinade)
  Oil 2 Tablespoon (for marinade)
Directions

GETTING READY
1. Preheat the oven for 450 degrees F.
2. Cook the peeled potatoes sprinkling with salt and water with cover on high power in a microwave for 2 minutes.
3. Poke some holes in the potatoes with a toothpick.
4. Soak wooden skewers in water for 30 minutes.

MAKING
5. Mix all the marinade ingredients well, then mix the vegetables into it and set aside for 30 minutes.
6. Arrange mushrooms, cubed onion, green bell pepper, paneer cubes and baby potatoes on separate skewers and place over the grill.
7. Place a tray beneath the grill to collect the drippings or coating that fall.
8. Dust some corn flour on all the skewers with the help of a strainer.
9. Bake in the preheated oven for 20 minutes on each side.

SERVING
10. Serve with starter with salad on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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