Another one of my Penzey’s finds was Tandoori Seasoning. I was excited to add another Indian spice to my cabinet, and figured it would be easy to find recipes. However, I didn’t quite realize that true tandoori requires a clay oven and a hot open fire.
So after a quick search, I found a recipe for Tandoori Vegetables
for those of us with a standard oven and cookie sheet. The yogurt marinade had a beautiful color and wonderful scent, but somehow after the vegetables were roasted, the flavor fell flat. Perhaps I need to use more seasoning? I am not sure, but I sprinkled a little paprika on the top, and it still made a nice dish. Maybe I’ll try this again when it’s grill season. Which is soon, right?!?
1 t minced garlic
1 1/2″ cube fresh ginger, peeled
2 t Tandoori seasoning
1/4 t cayenne pepper
2 c. nonfat plain yogurt
5 small red potatoes, peeled and quartered
1 butternut squash, peeled and cubed
2 zucchini, sliced
1 Vidalia onion, sliced
1 c. frozen peas, thawed
Place garlic, ginger, Tandoori seasoning, and cayenne in a food processor and blend. Add yogurt and blend until combined. Add vegetables to a large bowl, and pour marinade over vegetables. Allow to sit for at least 30 minutes.
Coat a cookie sheet with cooking spray. Spread vegetables on pan, and roast at 350F for 40-50 minutes, or until vegetables are soft. Add peas in the last 5 minutes of cooking to warm through.