This is as easy as tandoori can get, it's a quicker and healthier way of doing it too!
You can use any vegetable that's in your fridge and adjust the amounts of vegetables according to the number of people you are making it for.
- Tofu (soya paneer)
- Steamed/ Boiled Potatoes
- Steamed/ Boiled Carrots
- Steamed/ Boiled Arabi / Colocasia
- Steamed/ Boiled Sweet Potatoes
- Steamed Okra/ Lady's Finger/ Bhindi
- Steamed Cauliflower
- A handful of cashews (optional)
- Tandoori Masala (Available as Tandoori 'Chicken' Masala in the stores with a green dot, so it's vegetarian!)
Let me explain a few things first before going in to the recipe.
It's always better to steam you vegetables because if you boil them or cook them at a very high temperature you lose out on nutrients. If you don't have a steamer, go buy one or you can buy a vessel with holes at the bottom and put that in a slightly bigger vessel with water. Make sure the water doesn't boil up to the vegetables because then it's as good as boiling them. An even easier thing to do is put it all in cooker vessels and put it in the pressure cooker with water just as you would normally pressure cook rice or daal. Just omit the weight/ whistle when you cover it. Use a steel glass to cover the top and let it cook away and remember every vegetable takes it's own time to cook. So make sure you start steaming vegetables that take longer first and then add in the rest.
The steamer is use is pictured here.
So to start with the tandoori, steam vegetables that you're supposed to and those that can be eaten raw stay raw.
This next step is totally avoidable if you like. It's just to give the vegetables a softer coating so
they become crisper. I've tried it without the cashew and it works fine. Also cashew's are not fattening, at least not as much as curd, which is used as a marinade otherwise, so just give the seed a chance (yes it is a seed).
Put the cashews in a blender with very little water and blend it in to a fine paste.
Add 2 spoons of tandoori masala for every 4 spoons of cashew paste and a little salt. You can add more masala if you like it spicy. Add water and make it to a thick gravy consistency.
If you're not using cashew, use little bit of water with the tandoori masala and salt to make a paste.
Cut all the vegetables in chunks of two inches and de-seed the tomatoes.
In a big bowl, put all the cut vegetables (steamed and raw) add the paste and mix it well so all the vegetables are coated.
Put this in to/ on your grill or just make it on a tawa/ flat pan. You dont have to put any oil just make sure you don't burn it.
When it's crispy on the top, it's done. Squeeze a lime on top and serve.