Tandoori Veg (on Tawa)

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This post is dedicated to our friend and neighbor Nikita, for sharing this simple, yet awesome recipe. Thanks!

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Ingredients:

• Paneer – 150 gms (cut into 1-inch cubes)

• Capsicum – 1 big (cut into 1-inch squares)

• Onion  – 1 big (separate into petals and cut into 1-inch squares)

• Tomato  – 1 big (cut into 1-inch squares)

• Baby potatoes – 150 gms

• Oil – 1 Tbsp

  For Marination:

• Thick curd – 100 ml

• Ginger garlic paste – 1 Tbsp

• Oil – 1 Tbsp

• Kasuri methi (Dry methi leaves) – 1 tsp (roasted and crushed)

• Lemon juice – 1 Tbsp

• Tandoori masala – 3 Tbsp (readymade)

• Kashmiri/bydagi chilli powder – 1 Tbsp

• Jeera powder – 1 tsp

  For Smoking:

• Charcoal – 1 piece

• Ghee – ½  tsp

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Preparation:

I. Marination

1. Cook the baby potatoes in a cooker, for one whistle, peel and cut them in half

2. Mix all the ingredients under “For Marination” and make a smooth paste

3. Add the veggies to the paste and mix well and gently coat the individual pieces of the veggies with the paste.

II. Smoking - Smoking is important as this infuses the tandoori flavor to the dish:

1. Add the veggies to a large pan.

2. Heat a small piece of charcoal on flame till it becomes red hot. Keep turning the charcoal piece (with the help of tongs) to burn it evenly.

3. Keep the red hot charcoal in a small bowl.

4. Immediately keep this bowl inside the pan along with the veggies

5. Pour ½ tsp ghee on the hot charcoal. The hot piece of charcoal would begin to smoke

6. Cover with a lid tightly for about 2-3 minutes and then remove the charcoal

7. Cover and refrigerate the smoked veggies for 3-4 hours

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III. Cooking:

1. Heat 1 Tbsp oil in a pan and add the tandoori veg and stir gently

2. Cook on high heat still the veggies are seared and half cooked (should not become soft)

3. Server with rotis or jeera rice