Baked Tandoori Vegetables Recipes

BAKED (TANDOORI) VEGETABLES

Steps:

• Wash and peel (or scrub) the potatoes.
• Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
• Prepare and cut all other vegetables into small pieces.
• Heat the oil in a saucepan on medium heat.
• Sauté cumin seeds, garlic and onions; stir until onions are translucent.
• Put the potatoes and vegetables in a large baking dish.
• Mix in the sautéed spices and the remaining seasonings (except garam masala).
• Bake covered at 400°F until the vegetables are tender (about ½ hour).
• (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
• Stir in garam masala.
• Garnish as desired and serve.
• Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
• Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
• Then combine everything else and put in the oven as in step 4 for a roasted look.
• Healthy Alternative: Add a chopped tomato towards the end.

BAKED TANDOORI LENTILS

Steps:

• 1. Boil lentils until fully cooked, place onions in as well during boiling.
• 2. To make tandoori sauce, place all ingredients in a pot. Whisk. Almost, boil, then reduce heat to low. Allow to reduce and thicken until lentils are done.
• 3. Preheat at 300.
• 4. Pour lentil mix in and stir.
• 5. In an oven safe pot with a lid, place mix tandoori and roasted red peppers (drained) in oven. Baked for 30 minutes.
• 6. I like to serve this with https://www.justapinch.com/recipes/main-course/chicken/stuffed-grape-leaves-and-grecian-lemon-sauce.html https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html

TANDOORI CHICKEN AND VEGETABLE SHEET-PAN SUPPER

Steps:

• In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.
• In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.
• Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
• Set a rack in the upper-third of the oven and preheat the oven to 425°F.
• Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.
• Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.
• Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired.

TANDOORI ROASTED ROOT VEGETABLE STEW

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
• Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
• Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
• Garnish with mint.