Tandoori Roasted Vegetables
Smoky, charred vegetables coated in a tangy yogurt-spice marinade, cooked at high heat until beautifully blistered. This Indian restaurant favorite brings the tandoor right into your home oven, with cauliflower, bell pepper, and onion taking center stage. Perfect alongside dal and roti, or piled onto a warm naan.
For 4 servings
- prep
Preheat the oven and prepare the baking tray.
Preheat the oven to 230°C (450°F). Line a large baking tray with parchment paper and set aside.
TIPThe high heat is key for that charred tandoor effect — make sure the oven is fully preheated. - mix · ~2 min
Make the tandoori marinade.
1.In a large mixing bowl, whisk the yogurt until smooth.2.Add ginger-garlic paste, mustard oil, red chili powder, turmeric, garam masala, cumin powder, chaat masala, lemon juice, and salt.3.Whisk everything into a thick, smooth paste. - mix · ~20 min
Coat the vegetables in the marinade.
1.Add the cauliflower florets, bell pepper cubes, and onion wedges to the bowl with the marinade.2.Use your hands or a spatula to toss well, ensuring every piece is thickly and evenly coated.3.Let the vegetables sit in the marinade for 20 minutes at room temperature.TIPDon't skip the resting time — it helps the marinade cling and flavors deepen. - roast · ~25 min
Roast the vegetables on the prepared tray.
1.Spread the marinated vegetables in a single layer on the lined baking tray, ensuring they are not crowded.2.Roast on the top rack of the oven for 15 minutes.3.Remove the tray, flip the vegetables with a spatula, and return to the oven.4.Continue roasting for another 10 minutes until the edges are charred and the vegetables are tender.TIPCrowding the pan will steam the vegetables instead of roasting them. Use two trays if needed. - garnish
Finish, garnish, and serve hot.
Transfer the roasted vegetables to a serving platter. Sprinkle with chopped coriander leaves and an extra pinch of chaat masala if desired. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best char, place the baking tray on the top oven rack, closest to the heating element.
- 2Hung the yogurt for 20 minutes to remove excess whey — this prevents a watery marinade.
- 3Cut cauliflower florets into uniform bite-sized pieces so they roast evenly without burning.
- 4Do not overcrowd the tray; leave space between vegetables to encourage blistering instead of steaming.
- 5Use a metal spatula to flip the vegetables halfway through for even browning on all sides.
- 6Leftover roasted vegetables can be refrigerated for up to 2 days and reheated in a hot oven or air fryer.
- 7Sprinkle an extra pinch of chaat masala just before serving for a bright, tangy finish.
Adapt it for your goals.
High-protein
Add 200g cubed paneer or firm tofu along with the vegetables. Toss gently to coat without breaking the paneer, and roast as directed — it adds protein and a creamy contrast to the charred veggies.
low oilLow-oil
Replace the 2 tbsp mustard oil with 2 tbsp yogurt and use a non-stick baking mat. The vegetables will be less charred but still tender and aromatic, ideal for a lighter meal.
veganVegan
Substitute the yogurt with an equal amount of thick coconut yogurt or cashew cream. The marinade will be slightly less tangy, so add an extra teaspoon of lemon juice to balance.
extra charredExtra-charred
After the final 10 minutes of roasting, switch the oven to broil for 1–2 minutes, watching closely. This gives a deeper, smoky char without drying out the vegetables.
Why this is on our healthy list.
Rich in Antioxidants
Cauliflower and bell peppers are packed with vitamin C, beta-carotene, and other antioxidants that support immune health and reduce oxidative stress.
Gut-Friendly Probiotics
The yogurt marinade contains live cultures that may aid digestion and promote a healthy gut microbiome, especially when served fresh.
Low in Calories, High in Fiber
This dish is primarily vegetables, providing a good amount of dietary fiber with fewer calories — perfect for weight management.
Anti-Inflammatory Spices
Turmeric, ginger, and garlic possess natural anti-inflammatory compounds that may help reduce inflammation in the body.
Frequently asked questions
Yes, Greek yogurt works well — it's already thick. You may need to add 1–2 tablespoons of water to thin it slightly for easier coating.
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