Vegetable Tikka | #BackToBasics | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

An easy recipe using lots of veggies coated with a delicious marinade made with hung curd and spices.

VEGETABLE TIKKA

Ingredients

8-10 large cauliflower florets, parboiled
1 medium onion, diced into 1 inch pieces
1 medium tomato, diced into 1 inch pieces
5-6 baby potatoes, parboiled and peeled
½ cup mixed coloured capsicum dices
½ cup hung curd
2 tsps ginger-garlic paste
1½ tsps red chilli powder
Salt to taste
½ tsp garam masala powder
A pinch of black salt
A pinch of dry fenugreek leaves (kasuri methi) powder
A pinch of carom seeds (ajwain)
2 tbsps roasted gram flour
¼ tsp chaat masala + for sprinkling
3 tsps red chilli paste
1½ tbsps mustard oil
2 tsps butter + for basting
Green chutney to serve
Onion rings to serve
Lemon wedges to serve
Fresh mint leaves to serve

Method

1. Take hung curd in a large bowl, add ginger-garlic paste, red chilli powder, salt, garam masala powder, black salt, dry fenugreek leaves powder, carom seeds, roasted gram flour, chaat masala, red chilli paste and mustard oil and whisk well.
2. Add cauliflower, onion, tomato, baby potatoes and capsicums and mix well. Set aside to marinate for 20-25 minutes.
3. Skewer the vegetables alternately on to wooden skewers.
4. Heat butter in a non-stick grill pan, place the vegetable skewers on it, grill till vegetables are done from all sides. Basting with butter in between.
5. Arrange the vegetable tikka on a serving plate and sprinkle chaat masala on top.
6. Serve hot with green chutney, onions rings, lemon wedges and mint leaves.


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