Tandoori Toasted Vegetables with Cucumber Mint Chutney

September 12th, 2011 § 0 comments

Serves 4


Olive oil or canola oil
6-8 baby potaotes, halved
2 cups cauliflower florets
2 medium carrots, chopped large
1 red bell pepper, chopped large
1 green bell pepper, chopped large
1 red onion, chopped large
1 medium yellow onion, chopped large
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)


Season all the vegetables with salt and pepper and drizzle a little olive all over the top and mix. Next sprinkle a little bit of tandoori spice mixture all over the vegetables and again mix well. Preheat oven to 425°F. And place seasoned vegetables in the oven in a glass baking dish to roast for about 15 minutes or until lightly charred. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over vegetables coating evenly and mixing well. Turn the oven down to about 325°F and place the baking dish back in the oven for about 15-20 minutes more. Serve over rice and garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney


1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine


Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced chicken.

Tandoori Spice Mix

Makes about 1.5 ounces of mix


2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric


Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

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