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.