BAKED (TANDOORI) VEGETABLES

Baked (Tandoori) Vegetables image

Provided by kusum gupta

Categories Asian

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

4 medium potatoes
3 carrots
1/2 head cauliflower
1 cup green beans
3 bell peppers
1/2 eggplant
1 chopped onion
2 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon minced garlic
2 teaspoons crushed ginger
1 teaspoon crushed green chili pepper
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1/2 teaspoon paprika
1/2 teaspoon red chili powder
1 teaspoon salt
1 teaspoon garam masala

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.