This vegetarian recipe can be served as a starter and looks great with loads of colored vegetables when arranged well. This tandoori recipe is not only easy to make but healthy too. You can get all ingredients in any Indian grocery store. Spices powder packets have long shelf life for multiple future uses and do not need refrigeration.
Vegetables: (feel free to use any vegetable you like):
¼ pound potato cubes
¼ pound mushrooms
¼ pound okra
¼ pound cauliflower florets
¼ pound Zucchini
¼ pound each of different color Bell peppers (red, green, yellow)
Marination Paste: (spices name as labelled on packet is in bracket)
1 cup plain Yoghurt
1-1⁄2 tablespoon gram flour (Besan or chick pea flour)
2 tablespoon cooking oil
1 teaspoon curry powder (Garam masala powder)
1 teaspoon ginger garlic paste
1 teaspoon coriander seed powder (Dhania powder)
1 teaspoon Mixed spices powder (Chaat masala powder)
1 teaspoon Turmeric powder (Haldi powder)
2 teaspoon Red chili powder
Salt to taste
¼ cup Pomegranate fruit arils
Few pinches of mixed spices powder (chaat masala powder)
Cut the vegetables into medium sized chunks (about 2-3 inches) that can be attached to the skewers for baking in an oven, or alternatively you can use grill.
To prepare marination paste, in a bowl add yoghurt, gram flour, turmeric powder, red chili powder, curry powder, ginger garlic paste, oil, coriander powder, mixed spices powder, and salt to taste. Mix them well to make a smooth even paste.
Add all the cut vegetables into the bowl of marination paste. Mix them to nicely apply marination paste over vegetables pieces. Cover the bowl and keep it aside to marinate for 30 minutes.
Attach combinations of different vegetables on the skewers. Bake in a preheated oven at 350 degree F for about 15-20 min or grill till cooked.
Garnish with few chopped Coriander leaves, Pomegranate arils, pinches of mixed spices powder (chaat masala), and drops of lime juice to taste.