Tandoori summer squash can also be made with pumpkin
I like to cook with seasonal ingredients. This tandoori summer squash is great when in season. In the colder months I use pumpkin with equally delicious results.
You can serve this tandoori Summer squash on it’s own as a light lunch or combine it with some of the other recipes on this site for a tandoori feast.
Tandoori cooking is normally done in a hot tandoor oven but you can easily cook excellent tandoori meals in a hot oven or even a barbecue. Here I would like to show you the oven cooking method but feel free to give it a go on the barbecue. It tastes amazing!
- 1 large Summer Squash weighing about 800g
- 3 tablespoons vegetable oil
- 5 cloves garlic - smashed
- ½ inch ginger - grated
- 1 teaspoon red chilli powder
- 1 Tablespoon cumin seeds
- 2 green chilli peppers - finely chopped
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves
- salt and pepper to taste
- Preheat your oven to its highest setting.
- While the oven is heating, roast your cumin seeds in a dry frying pan over medium heat. When the seeds begin to smoke, remove the pan from the heat. Be sure to move the cumin seeds around in the pan so they roast evenly.
- Grind the cumin seeds to a fine powder using a pestle and mortar or spice grinder.
- Now peel the squash and cut it length-wise down the middle. Remove the seeds and cut the squash into one inch pieces (tikka).
- Coat the squash with the oil, cumin powder, chilli powder, garlic, ginger, and chopped green chillies in a roasting pan.
- Place in the oven and allow to cook for about fifteen minutes. Open the oven and stir the squash around in the pan and then cook for another fifteen minutes.
- Sprinkle the squash with the dried fenugreek leaves, the coriander leaves and salt and pepper to taste.
- Serve with white or saffron rice