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2017-10-19-VAR-Banner-630-x-130px (1)

The Interiod Designer

The Interiod Designer

Tandoori Vegetable Feast

June 9, 2015

For the vegetables

  • Salt
  • 700g vegetables, such as:
  • Artichoke hearts
  • Mushrooms
  • Cauliflower, in large florets
  • Asparagus spears
  • Broccoli, in large florets
  • Purple radicchio or endive, cut into wedges    
  • Through the root
  • Fennel, cut into 1cm slices
  • Peppers, quartered lengthways
  • A little vegetable oil
  • 2–3 tbsp melted unsalted butter, to baste
  • Lemon wedges, to serve

For the tandoori marinade

  • 300g plain yogurt
  • 3 tbsp vegetable oil
  • 3 tbsp lemon juice
  • 3 tsp ground cumin
  • ½–¾ tsp chilli powder, or to taste
  • 1 tsp garam masala, or to taste
  • 2/3 tsp ground cardamom
  • 4 garlic cloves, peeled and grated
  • 15g root ginger, peeled weight, grated
  • 50g cashew nuts, soaked for 10 minutes, then drained
  • good pinch of freshly ground black pepper

To blanch the vegetables, bring a large pot of salted water to the boil. Throw in each vegetable, separately. Return to the boil, then time the cooking: artichokes and mushrooms take two minutes, cauliflower and asparagus take one. Remove with a slotted spoon and plunge into cold water to stop the cooking. Squeeze mushrooms to remove any excess water. Broccoli, radicchio, fennel and peppers will not need blanching.

For the marinade, place half the yogurt, the oil, lemon juice, spices, garlic, ginger and cashew nuts in a blender and blend until smooth.

Stir in the remaining yogurt and season generously.

Preheat the gril to its highest setting, or light the barbecue. Oil a grill rack or a large baking tray.

Dip the vegetables in the marinade and coat well. Place on the rack or tray and barbecue or grill until the paste turns golden and charred in places. Turn and repeat; it takes around 10 minutes in total.

Baste the vegetables with butter and serve with the lemon wedges and Creamy Mint Chutney (see below).

Serves 4

Creamy mint chutney
Makes around 250ml

This is the type of chutney, called pudina, that you find in Indian restaurants to eat with your popadums. It’s great with tandoori food.

Blend together 30g of mint leaves, 30g of coriander leaves and stalks, 2 tsp of roasted ground cumin (see page 9), 1 tbsp of caster sugar, 1 green chilli, deseeded, and 50g of yogurt until smooth. Season with salt, then stir in 150g more yogurt and lemon juice to taste. Adjust the seasoning and serve.



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