Please connect to Internet to continue
Preparation Time : 15
Cook Time : 15
Total Time : 30
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
1- Cut Cauliflower and brocolli into big florets. And par boil them or just soak them in hot water for 15 mins separately.
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.
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
Pat dry all the veggies and merinated them with the prepared batter separately
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.
Now in a same pan, heat 2tsp oil and place all the Cauliflower and cook until charred Brown.
At the end saute merinated potatoes and capsicum and cook until charred.
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.
Enjoy them with kabab wali chutney and roti /naan
Please Login to comment