Tandoori Vegetables (Roasted Veggies in Tandoori Spice)

Serves: 4
Serving Suggestion: Can be served with Roti’s or Rice
1 Large nonstick wok/pan 
1 Large Bowl – For Marinating the Veggies
Cling Wrap/Foil - To cover the large bowl
1 Cup Plain Yogurt - Make sure the yogurt is thick
¼ Cup Water
7 Tbsp Olive Oil – Use oil of your choice/taste
2-4 Drops Orange Food Color
Marinated Veggies in Tandoori Spices
2 Tbsp Flour – You can use whole wheat or all-purpose flour
1 Tsp Lemon Juice
1 Tsp Ginger+Garlic Paste
2 Large Red Bell Peppers – Chopped into bite size pieces 
2 Large Tomatoes - Chopped into bite size pieces
6-7 Asparagus - Chopped into bite size pieces
8-9 Green Beans - Chopped into bite size pieces
Tandoori Spice Mix(Listed as maximum to minimum quantity)
2 Tsp Salt
1 Tsp Dry Mango Powder (Amchur)
1 Tsp Coriander Powder (Dhania)
1 Tsp Cumin Powder (Jeera)
1 Tsp Red Chili Powder
¼ Tsp Clove Powder (Laung)
¼ Tsp Green Cardamom Powder (Choti Elaichi)
¼ Tsp Cinnamon Powder (Dalchini)
¼ Tsp Black Pepper Powder
  1. In a large bowl, add yogurt, lemon juice, water, ginger+garlic paste, 2Tbsp oil, flour and mix everything together till a smooth paste is formed.
  2. Now add the powdered spices to this paste along with orange food color and mix thoroughly till everything is well combined.
  3. Add the chopped vegetables to this mix and wrap the bowl with cling wrap.
  4. Refrigerate the marinated vegetables for 40-60min. (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)
  5. Heat a nonstick pan on high with 2tbsp of oil, once the oil is heated reduce the flames to medium and add ¼ of the marinated vegetables in it.
  6. Saute it for 3-5min, turning vegetables on both sides to make sure its evenly cooked and not burnt. (Add more oil/sprinkle little water if the surface of the pan starts to burn)
  7. Follow step-6, till all vegetables are cooked.
  8. Serve Hot along with rice/roti/bread.


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