Tandoori Vegetables

Per a request for an Indian dish from Prof. Becky, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else - so despite the fact that I'm missing the obvious tool (the tandoor) - I will give it a go.

I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites. And please don't be put off by the time it takes to make this dish - just put it altogether and let marinate during the day or even overnight. I would say the minimum marination time would be two hours. Also don't be scared by the number of spices you need - it's a lot and may make the dish a bit pricey if you don't have them on hand. But just think of it as a way to build your spice rack or as a new kitchen adventure and start making lots of Indian food!

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Tandoori Vegetables

Servings: 4

Time: 15 min active; 2 hrs 45 min total

Type: Vegetarian; to make vegan, simply use plain soy yogurt

Price: $10.38 total; $2.60 per serving (unless you need to buy spices; they will be about $2-5 each)

Nutrition (per serving):

Calories: 124.54

Protein: 7.09g

Fat: 2.11g

Saturated Fat: 0.58g

Cholesterol: 2.55mg

Sodium: 367.19mg

Carbohydrates: 24.07g

Fiber: 6.41g

6oz plain regular or soy yogurt

1 Tbsp ground cumin

1 Tbsp paprika

1 Tbsp grated fresh ginger

3 Tbsp fresh lemon juice

2 tsp ground coriander

1/2 tsp ground cardamom

1/4 tsp ground red pepper

1/4 tsp ground black pepper

1/8 tsp ground cloves

3 garlic cloves, minced

2 small heads of cauliflower, cut into florets

4 small red peppers, cut into 1-2" pieces

1 large onion, roughly chopped

2 large tomatoes, roughly chopped

1/2 tsp salt

1. Combine all ingredients except salt in a large ziploc bag. Seal the bag and shake to coat.

The red pepper in the foreground came from my garden!

Marinate in the fridge for a minimum of two hours, and up to overnight. Turn the bag occasionally.

2. Preheat oven to 500 degrees. Lay out vegetables on a sheet pan covered with foil and sprayed with cooking spray. Sprinkle with salt.

3. Bake for 25 minutes until broiled and blackened. Serve with rice and nan.