Tandoori Peppers or Other Vegetables
Tandoori Peppers or Other Vegetables
Mamta Gupta
Tandoori vegetables are easy to make, all you need is an oven. I use the same/similar marinade that I use for making Tandoori chicken or lamb or fish. In fact, I often make a little extra when making any one of these and freeze it in small jars. Just defrost a jar, marinade vegetables of choice in it and cook in a hot oven. Use it for other vegetables like courgettes, finger Bainga/brinjals/aubergines, Tomatoes, Bhindi/Okra etc.
You can cook them alongside the chicken/meat/fish, they are great as a vegetarian option.
People with milk allergy can substitute yoghurt with soya yoghurt or omit it altogether, using extra lemon instead.
Serves 6
Edited November 2023
Ingredients
500 gm. finger chilli peppers of choice (any variety will do), or a mix of vegetables. Other vegetables that can be cooked this way are here**
Marinade:
1-2 cloves garlic, peeled
1/2 inch piece or 1 tsp. grated ginger
1 brown cardamom, husks removed
2-3 cloves*
2 bay leaves*
1 tsp. ground black peppers*
1 tsp. cinnamon powder*
*These five whole spices can be substituted with 1 heaped tsp. of Garam Masala
Salt to taste
Flesh of 1 lime or lemon. I also add half of the chopped rind for extra flavour
2 green or red chillies, as per your taste, stalk removed
A handful of fresh coriander leaves (optional)
2 tbsp. cooking oil
1 tsp. paprika powder for colour (optional)
1/2 small carton (75 ml.) of thick yoghurt
**Shallots/small onions, small aubergines, potatoes cut into 2-3 inch size, cauliflower florets, cherry tomatoes, asparagus spears, broccoli, carrots, mushrooms, Brussels sprouts, small chunks of corn on the cob, tinda, parval etc., etc.
Instructions
Prepare vegetables (peel/de-seed/ cut as applicable). Keep aside.
Place all marinade ingredients in a blender and blitz for a few seconds, until it is a smooth…ish paste.
Taste and adjust salt and spices.
Mix with vegetables and place in an airtight box and leave for a few hours, preferably overnight, in the fridge.
Heat oven to 240º C or 475º F.
Line a baking tray with aluminium foil (this saves washing up).
Place vegetables on the tray and bake in the centre of a hot oven, until nicely browned. Time varies for different ovens but it usually takes around 20-25 minutes in a preheated oven. You may need to turn them over half way through cooking, but usually this is not necessary. You may need to drain off the excess liquid from the cooking tray, it can be served in a small gravy jpot alongside the vegetables.
You can serve it as a starter or as part of a main meal, with other curries, dals Nan.
