Name: Tandoori Veg Platter recipe by Prabhleen Kaur at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 3
Ingredients: Paneer 100-150 grams; Broccoli florets 3-4; 1 Potato boiled; Tomato -1 cut in cubes; Mushrooms 3-4; Onion -1 cut in cubes; Green, yellow, red capsicum cut in cubes 1/2 (each); Babycorn 2-3; Pineapple slices 2-3; Orange slices 2-3; Lemon juice 1 tbsp; Curd 2.5 cups; Ginger- garlic paste 2-3 tbsp; Kasuri methi 1 tsp; Gram flour or besan 1 tbsp; Deggi mirch 1 tsp; Red food colour 1/2 tsp (optinal); Coriander powder 1.5 tbsp; Garam masala 1.5 tbsp; Chat masala little to sprinkle at the time of serving; Salt to taste

ABOUT Tandoori Veg Platter RECIPE

Tandoori the name itself triggers the taste buds for most of the people. Its a combination of aromatic spices with raw smoked veggies. My tandoori platter has paneer, mushrooms, broccoli, babycorn and even fresh fruits like pineapple & orange served with different dips like hummus, beetroot dip and mint mayo dip.

Ingredients Serving: 3

Paneer 100-150 grams
Broccoli florets 3-4
1 Potato boiled
Tomato -1 cut in cubes
Mushrooms 3-4
Onion -1 cut in cubes
Green, yellow, red capsicum cut in cubes 1/2 (each)
Babycorn 2-3
Pineapple slices 2-3
Orange slices 2-3
Lemon juice 1 tbsp
Curd 2.5 cups
Ginger- garlic paste 2-3 tbsp
Kasuri methi 1 tsp
Gram flour or besan 1 tbsp
Deggi mirch 1 tsp
Red food colour 1/2 tsp (optinal)
Coriander powder 1.5 tbsp
Garam masala 1.5 tbsp
Chat masala little to sprinkle at the time of serving
Salt to taste

Instructions

In a bowl take curd and whisk till smooth. Add ginger-garlic paste and rest of the spices and mix everything well. Add diced capsicum, onions, tomatoes, potatoes, mushrooms, broccoli, babycorn and paneer to the marinade. Slowly and gently mix them with the marinade. After it is mixed well cover the marinade and keep it in the refrigerator for 4 hours.
Arrange the veggies and paneer in the skewer. Grill each and every veggie on the tandoor along with pineapple and orange slices till light brown in colour from all sides. You can also heat a non stick pan cook the tikkas from all sides till light brown using oil.
Then at last do the plating sprinkle some chat masala and lemon juice and serve with the dips.
Dips- Hummus: Take 1 cup of boiled chickpea add it in the grinder along with lemon juice, garlic cloves, olive oil ,salt and pepper. Blend until creamy and well mixed. Transfer the mixture to a serving bowl At last top up with olive oil & paparika. Beetroot dip~ Take one cup of hung curd on the other hand boil the beetroot once cooled down make its puree mix it in the hung curd add salt, pepper and Serve!! Mint mayonnaise dip1~ Take 2-3 tbsp of mayonnaise in a bowl add the mint green chilli paste in the mayonnaise mix it well garnish with mint leaves and it's ready to serve!

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