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Tandoori Veg Platter

4.58 from 7 votes

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 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Served AsAppetizer, Dinner, Snacks
Recipe Taste Salty, Spicy
Servings 4


  • 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


  • 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!


  • You can also heat a non-stick tava cook the veggies from all sides till light brown using oil.
Also See:
If you're looking for more delicious vegetarian options to pair with your Tandoori veg platter, be sure to check out this list of the best pure vegetarian restaurants. From classic dishes to innovative plant-based creations, our list is sure to satisfy your cravings!

Please appreciate the author by voting!

4.58 from 7 votes

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

Prabhleen Kaur
Prabhleen Kaur

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