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Tandoori Vegetables

Tandoori Vegetables using a mustard dressing. A little different but tastes great. 

    • Mixed vegetables- cauliflower, mushrooms, broccoli, peppers and onions and Paneer
    • Kosher salt
    • 1/2 cup plain whole-milk Greek yogurt
    • 1 tablespoon mustard oil or olive oil
    • 1 tablespoon whole grain mustard
    • 11/2 teaspoons Kashmiri chili powder or paprika
    • 1 teaspoon chaat masala
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • Vegetable oil (for grill)

PREPARATION

                          
  1.                 
  1. Cut the vegetables into bite size  pieces. Cook florets and stems of the broccoli and cauliflower in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  2. Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add vegetables and toss to coat; season with salt.
  3. Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.

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