Tandoori vegetables are great served as a side or main course.
When I’m cooking tandoori chicken or lamb raan, I also like to serve tandoori vegetables as a side. These tandoori vegetables can be made with the vegetables of your choice. You will get great results every time!
About this recipe for tandoori vegetables
You can prepare this easy recipe in different ways. Whether you cook them outdoors on the barbecue or in your oven, you are going to love the flavour.
The tandoori marinade is simple and subtle so you get a nice hit of spice while not losing the natural flavour of the vegetables you choose.
Why do you put gram flour in the marinade?
The gram flour adds both flavour and a delicious appearance to the tandoori vegetables. It makes the marinade thicker which looks great when grilled.
You could also place these tandoori vegetables on a lightly oiled baking tray and cook them in a hot oven until lightly charred and cooked through. Personally though, I enjoy the smoky flavour and char that comes from cooking them over hot coals on skewers and the gram flour adds both to their flavour and appearance.
You can use any vegetables you like for this recipe. If using harder vegetable such as carrots or potatoes, you might want to simmer then until fork tender before adding them to the marinade.
This will help ensure that they cook in the same time as softer vegetables. Really, it’s down to you and your personal preference.
Can you make these vegetables ahead of time?
Yes! You can prepare the marinade and marinate the veggies a good day ahead of cooking. It will actually add to the flavour.
What do you serve these tandoori vegetable with?
Like anything tandoor, these grilled vegetables are great with naans and I have a lot of naan recipes for you. Why don’t you try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans.
You might like to try these tandoori vegetables in one of these famous curry sauces!
You can substitute these tandoori vegetables to curry sauces to make vegetarian versions of some of the most popular curry house curries.
- 1 head of broccoli cut into bite sized pieces
- 1 head of cauliflower cut into bite sized pieces
- 1 red onion – quartered
- 3 tablespoons gram flour
- 2 tablespoons plain yogurt
- 1 tablespoon vegetable or olive oil
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- A pinch of turmeric
- Juice of on lemon
- Salt to taste
- Bring a pot of water to a boil and add the broccoli and cauliflower florets. Boil until 50% cooked. About a two or three minutes should do. Remove the vegetables from the water to cool.
- Mix all of the marinade ingredients and place the broccoli and cauliflower in a large mixing bowl with the sliced onion and pour the marinade over it all. Stir so that all of the vegetables are equally coated.
- When ready to cook, prepare you barbecue grill. Skewer the vegetables and cook directly over the hot coals until cooked through.
- Season with salt to taste and serve immediately.