Tandoori Vegetable Platter

Recipe by

Chandri Bhat

Total Time:
2 hours 20 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Vegetarian Recipe

Course: Starter Recipe

Cuisine: Indian Recipe

Technique: Chilled-Frozen Recipe Recipe

Difficulty: Medium

Tandoori vegetable platter recipe is undoubtedly everyone's favourite. The flavours of vegetables cooked in tandoori style is what beats even chicken tandoori recipe.

The vegetarian recipe can be served as a starter and looks great with loads of colours when arranged well in a platter. You can know how to make it at home by following our easy recipe tutorial.

The colourful array of marinated veggies like baby potatoes, cauliflower, capsicum, onions and mushrooms are roasted on skewers and served sizzling hot.

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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Ingredients

100g - baby potatoes
100g - cauliflower pieces
50g - mushrooms
2 tsp - ginger-garlic paste
2 tbsp - lime juice
Salt and pepper to taste
Oil to brush

How to Make Tandoori Vegetable Platter

Boil potatoes till cooked and peel. Parboil cauliflower and mushrooms.
Add lime juice, ginger garlic paste, salt and pepper. Marinate for 2 hours.
Thread on bamboo skewers (the skewers should be soaked in water at least for an hour to prevent them from burning), brush with oil and grill till roasted.
Arrange the skewers on a serving plate and serve hot.

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