Saturday, 9 June 2007

T = Tandoori Bateta ne Ful Cobi / Tandoori Cauliflower and Potatoes

This is my entry for One Hot Stove's A-Z of Indian Vegetables
This is also my first recipe from Canada
I did not want to use food colouring in my tandoori masala, so I used paprika and tomato puree for the colour.

Ingredients
1 large cauliflower; washed and cut in large florettes
4 medim potaotes; parboiled and cut into large cubes
1 onion; finely cut
1 cup yogurt
1 lemon; juiced
2 tablespoons of olive oil
1 tspn tomato puree
3 garlic cloves; minced
2 inch piece of ginger; grated
2 green chillies; minced
1 tspn paprika powder
1 tspn coriander powder
2 tspn cumin powder
1/2 tspn garam masala
salt to taste

Method
1. Mix the onion, garlic, ginger, chilli, lemon juice, salt, the spices, olive oil and yogurt in a large bowl
2. Marinate the cauliflower and potatoes in this mix for at least an hour
3. Heat the oven to 220 or 400, place vegetables in a greased dish
4. Bake for 30 minutes, or until brown.
Serve with a green salad.

10 comments:

Nupur said...

Wow, Saju, that just looks so juicy and mouth-watering! I love the idea of using paprika instead of that horrible food coloring that restaurants use.

Asha said...

Veg, Tandoori!! Yum! Yum!!

Priyanka said...

Saju, that looks quite delicious. Will definitely try it.

Sheela said...

came here thru nupur's - quite a discovery for me... like the range of recipes you have shared here so far!

Lakshmiammal said...

I have never tried tandoori veg. Sure , I'll follow your recipe 'n' let you know the outcome. Thanks

Sharmi said...

waw that sounds very easy and yummy. will do it tomorrow and let you know.

Saju said...

Thanks Nurpur, thanks also for your A_Z idea, I am already thinking about the next one.
Thanks Asha
Thank Priyanka, let me know how it turns out
Thanks Sheela
Thanks Lakshi and Sharmi - I look forward to hearing how it turn out

trupti said...

that looks so good! hope you're having fun in Canada!

:)

Anonymous said...

The flavours were nice but I think the cauliflower would be better partially precooked or steamed. I cooked it for 30 minutes as suggested.. not done at all then I left it in for an hour. It still stayed crunchy

Saju said...

Thanks for that; you are right anon, I too well be par-boiling next time I cook this.

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