Baked (Tandoori) Vegetables

Name: Baked (Tandoori) Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 medium potatoes; 3 carrots; 0.5 head cauliflower; 1 cup green beans; 3 bell peppers; 0.5 eggplant; 1 chopped onion; 2 tbsp oil; 2 tsp cumin seeds; 1 tsp minced garlic; 2 tsp crushed ginger; 1 tsp crushed green chili pepper; 0.5 tsp turmeric powder; 2 tsp coriander powder; 0.5 tsp paprika; 0.5 tsp red chili powder; 1 tsp salt; 1 tsp garam masala

A South Asian dish of aubergine, potatoes and carrots, seasoned with cumin and ginger and roasted in the oven.

50 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Wash and peel (or scrub) the potatoes. Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
6 min
2
Prepare and cut all other vegetables into small pieces. Heat the oil in a saucepan on medium heat.
3
Sauté cumin seeds, garlic and onions; stir until onions are translucent. Put the potatoes and vegetables in a large baking dish.
4
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).
5
(Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
10 min
6
Stir in garam masala. Garnish as desired and serve. Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
7
Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
12 min
8
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.