Tandoori Veg Platter - Plattershare - Recipes, food stories and food lovers

Tandoori Veg Platter

Recipe by Prabhleen Kaur
4.25 from 4 votes
Served As Appetizer, Dinner, Snacks
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Tandoori the name itself triggers the taste buds for most of the people.
It's a combination of different aromatic spices with raw smoked vegetables served with hummus, mint and beetroot dips making it a perfect fusion starter or a wonderful party appetizer.
Prep Time 2 hrs 15 mins
Cook Time 20 mins
Total Time 2 hrs 35 mins
Cuisine Fusion
Recipe Category Vegetarian
Servings 4
Recipe Taste Salty, Spicy
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Ingredients
  

  • 100 to 150 gm Paneer
  • 3 to 4 florets Broccoli
  • 3 to 4 piece Mushrooms
  • 1 Potato - boiled
  • 1 1/2 Capsicum - green, yellow, red cut in cubes
  • 1 Onion - cut in cubes
  • 1 Tomato - cut in cubes, remove the seeds
  • 2 to 3 Babycorn
  • 2 to 3 slices Pineapple
  • 2 to 3 slices Orange

For marination:

  • 2 cup Curd
  • 2 to 3 tbsp Ginger garlic paste
  • 1 tbsp Kasuri methi
  • 1.5 tbsp Besan
  • 1 tbsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1 tbsp Garam masala
  • 1 tbsp Lemon juice
  • Red food colour - optional
  • Salt - to taste
  • Chaat masala - to sprinkle at the time of serving

For the hummus dip

  • 1/2 cup Chickpeas - boiled
  • 2 Garlic cloves
  • 1 tsp Lemon juice
  • Salt - to taste
  • Olive oil - as required
  • Paprika

For mint dip

  • Mint leaves - few
  • 2 Green chilies
  • 2-3 tbsp Mayonnaise
  • Salt - to taste
  • 1/4 tsp Black pepper

For beetroot dip

  • 1 Beetroot - boiled and pureed
  • 1/2 cup Hung curd
  • 1/4 tsp Black pepper
  • 1 tsp Lemon juice
  • Salt - to taste
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Instructions
 

  • In a bowl take curd whisk till smooth. Add ginger garlic paste and rest of the spices & mix everything well.
  • Add diced capsicum, onion, tomatoes, potatoes, babycorn nd paneer to the marinade. Slowly and gently mix with the marinade. Cover and keep it the refrigerator for 2 hours.
  • In a separate bowl marinate the mushrooms and broccoli in the same marination prepared but refrigerate only for 20 mins otherwise they will be soggy.
  • After two hours, arrange the veggies and paneer in a skewer and grill the veggies on a tandoor.
  • In the same way grill babycorn, mushrooms, broccoli, pineapple and orange slices till light brown in colour from all sides.
For Hummus dip
  • Take 1/2 cup of boiled chickpea add it in grinder along with lemon juice, garlic cloves, olive oil ,salt and pepper.
  • Blend until creamy and mixed well.
  • Transfer the mixture to a serving bowl At last top up with olive oil & paparika.
For Mint dip
  • Take few mint leaves and 2 green chilies grind and make a paste of it.
  • Take 2-3 tbsp of mayonnaise in a bowl add the prepared mint green chilli paste mix it well season with some salt and pepper and garnish with mint leaves.
For Beetroot dip
  • Boil the beetroot once cooled down make puree of it.
  • In a small bowl take hung curd add beetroot puree, salt, pepper, lemon juice mix well and Serve!
  • Arrange everything on a plate ad serve with the dips. Enjoy!

Notes

  • You can also heat a non-stick tava cook the veggies from all sides till light brown using oil.
Also See:

Recipe Nutrition

Calories: 436 kcal | Carbohydrates: 46 g | Protein: 22 g | Fat: 19 g | Saturated Fat: 6 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 20 mg | Sodium: 212 mg | Potassium: 778 mg | Fiber: 10 g | Sugar: 19 g | Vitamin A: 2333 IU | Vitamin C: 106 mg | Calcium: 377 mg | Iron: 4 mg
Check Your Daily Calorie NeedsSee our Calorie Calculator
fusionfusion cuisinefusion foodfusion recipesgrillinghummusindian fusion recipevegetables

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Prabhleen Kaur
Prabhleen Kaur

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