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Tandoori VEG

Tandoori VEG

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 3

  • 2 cup Curd

  • 1/2 cup Besan

  • 1 pinch or Salt n pepper to taste

  • 1 spoon sabji masala

  • 1 spoon kasturi Methi

  • 1 spoon Corriander powder

  • 1/2 tsp Turmeric

  • 1 spoon kashmiri laal Mirchi

  • 1 lemon juice

  • 2 spoon mustard oil

  • 1 spoon butter

  • 1/2 kg Cauliflower

  • 1/2 kg Brocolli

  • 1 Big capsicum

  • 3 Boiled potatoes

Directions

  • 01

    1- Cut Cauliflower and brocolli into big florets. And par boil them or just soak them in hot water for 15 mins separately.

  • 02

    2- Heat 2 Spoon Mustard Oil in a pan and add Besan, turmeric, Corriander powder, Chat masala, Kasuri Methi, Kashmir lal Mirchi powder and mix them altogether and cook on low flame for a minute.

  • 03

    3- now pour the besan masala in a bowl and add curd, ginger garlic and green chilli paste, Sabji masala and bhuna jeera And mix altogether. Use little water if the batter is too thick

  • 04

    Pat dry all the veggies and merinated them with the prepared batter separately

  • 05

    Now heat 2tsp oil/refined oil and first cook brocolli for 2mins until golden brown or charred brown. And place in a bowl and set aside.

  • 06

    Now in a same pan, heat 2tsp oil and place all the Cauliflower and cook until charred Brown.

  • 07

    At the end saute merinated potatoes and capsicum and cook until charred.

  • 08

    When all the veggies cooked, place all the cooked veggies/ florets in the same pan and place a bowl/ small katori in between and place a live charcoal and pour some drops of oil and cover with the lid for 5mins to give the veggies tandoori charcoal effect.

  • 09

    Enjoy them with kabab wali chutney and roti /naan

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