Tandoori Vegetable Platter with Hummus, Mint, and Beetroot Dips
2 hours 35 minutes
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About Tandoori Vegetable Platter with Hummus, Mint, and Beetroot Dips
Ignite your taste buds with this vibrant Tandoori Vegetable Platter! A delightful fusion of aromatic spices and smoky-grilled vegetables, this recipe is perfect as a starter or a show-stopping party appetizer.The platter features a colorful array of paneer, broccoli, mushrooms, potatoes, capsicum, onion, tomato, baby corn, pineapple, and orange, all marinated in a creamy yogurt-based spice blend. Served with homemade hummus, refreshing mint dip, and earthy beetroot dip, this dish offers a symphony of flavors and textures that will leave your guests wanting more. Prepare to impress!
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Recipe Time & More
Prep2 hours 15 minutes
Cook20 minutes
Total2 hours 35 minutes
Ingredients
For the Tandoori Vegetables
- 150 gm Cottage Cheese indian cheese; can be substituted with halloumi
- 200 gm Broccoli cut into florets
- 200 gm Mushrooms button mushrooms or cremini, sliced
- 1 Potato boiled and cubed, medium-sized
- 1 Bell Peppers 1 each green, and red, cut into 1-inch cubes, yellow
- 1 Onion cut into 1-inch cubes, medium-sized
- 1 Tomato cut into 1-inch cubes, medium-sized, seeds removed
- 100 gm Baby Corn
- 1 Pineapple cut into 1-inch thick slices, fresh
- 1 Orange cut into 1-inch thick slices, fresh
For the Tandoori Marinade
- 250 ml Yogurt
- 3 tbsp Ginger-Garlic Paste
- 1 tbsp Fenugreek dried, dried fenugreek leaves
- 1.5 tbsp Gram Flour besan
- 1 tbsp Chili Powder adjust to your spice preference, red
- 1 tsp Coriander ground
- 1 tbsp Garam Masala
- 2 tbsp Lemon Juice
- Pinch Food Coloring for a vibrant red color, optional
- Salt to taste
- Chaat Masala for garnish, to taste
For the Hummus Dip
For the Mint Dip
- 1/2 cup Mint Leaves fresh
- 2 Chilies adjust to taste, green
- 3 tbsp Mayonnaise
- Salt to taste
- 1/4 tsp Pepper black, freshly ground
For the Beetroot Dip
- 1 Beetroot boiled and pureed, medium-sized
- 1/2 cup Hung Yogurt greek yogurt can be substituted
- 1/4 tsp Pepper black, freshly ground
- 1 tbsp Lemon Juice
- Salt to taste
Instructions
Prepare the Tandoori Marinade
- Whisk together the yogurt, ginger-garlic paste, Kasuri Methi, gram flour, red chili powder, coriander powder, garam masala, lemon juice, food coloring (optional), and salt in a large bowl until smooth.
Marinate the Vegetables
- Add the cubed capsicum, onion, tomatoes, potatoes, baby corn, and paneer to the marinade. Gently toss to coat evenly. Cover and refrigerate for at least 2 hours (preferably longer).
Marinate Mushrooms and Broccoli
- In a separate bowl, marinate the broccoli and mushrooms in the same marinade. Refrigerate for 20 minutes to prevent sogginess.
Grill the Vegetables
- Thread the marinated vegetables and paneer onto skewers. Grill on a tandoor or under a broiler until lightly browned and cooked through, turning occasionally. Alternatively, you can roast them in a preheated oven at 400°F (200°C).
Grill Baby Corn, Mushrooms, Pineapple and Orange
- Grill or roast baby corn, mushrooms, pineapple, and orange slices until lightly browned, turning to cook evenly.
Make the Hummus Dip
- Combine the chickpeas, garlic, lemon juice, olive oil, salt, and paprika in a food processor or blender. Blend until smooth and creamy. Drizzle with extra olive oil and paprika before serving.
Make the Mint Dip
- Blend together the mint leaves and green chilies until a paste forms. In a bowl, mix the mayonnaise, mint-chili paste, salt, and pepper. Garnish with extra mint leaves.
Make the Beetroot Dip
- Puree the boiled beetroot. In a bowl, combine the beetroot puree, hung curd, salt, pepper, and lemon juice. Mix well.
Assemble and Serve
- Arrange the grilled tandoori vegetables on a platter. Serve with the hummus, mint, and beetroot dips. Garnish with chaat masala. Enjoy!
Recipe Notes
Expert Tips for the Best Tandoori Vegetable Platter
- For extra smoky flavor, use charcoal to grill your vegetables. If using an oven, broil them on high for a similar effect.
- Don't overcrowd the grill or baking sheet. This ensures even cooking and prevents the vegetables from steaming.
- Adjust the amount of chili powder to your preference. If you prefer a milder dish, reduce the quantity.
- Marinating the vegetables for longer will result in more flavorful and tender results. For best results, marinate overnight.
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Recipe Nutrition
Calories: 436kcalCarbohydrates: 46gProtein: 22gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 20mgSodium: 212mgPotassium: 778mgFiber: 10gSugar: 19gVitamin A: 2333IUVitamin C: 106mgCalcium: 377mgIron: 4mg
Prabhleen Kaur
Articles: 60
4 Comments
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This is so tempting! Can’t wait to cook it.
This is so tempting! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Prabhleen excellent fusion, lengthy process but might be tasty.