Tandoori vegetable feast

Tandoori vegetable feast

Anjum's Indian Vegetarian Feast
Emma Lee

The sun did not have to come out in the summer for the barbecue to be lit in our home. If it was forecast to be a warm and rain-free weekend, my parents would start inviting people. I think barbecues are the best way of entertaining in summer if you have a garden, and are great for getting flavour into vegetables. Here is a lovely, easy marinade to get you started. You can grill any vegetable, this is just a list of those I enjoy with the spicy marinade. Serve with chutneys and lots of salads. Definitely put some naans on to grill at the same time, as barbecues do wonders for them.


Quantity Ingredient

For the vegetables

Quantity Ingredient
700g vegetables, (see note)
vegetable oil
2-3 tablespoons unsalted butter, melted, to baste
lemon wedges, to serve

For the tandoori marinade

Quantity Ingredient
300g plain yogurt
3 tablespoons vegetable oil
3 tablespoons lemon juice
3 teaspoons ground cumin
1/2-3/4 teaspoon chilli powder, or to taste
1 teaspoon garam masala, or to taste
2/3 teaspoon ground cardamom
4 garlic cloves, peeled and grated
15g root ginger, grated, (peeled weight)
50g cashew nuts, soaked for 10 minutes, then drained
good pinch freshly ground black pepper


  1. To blanch the vegetables, bring a large pot of salted water to the boil. Throw in each vegetable, separately. Return to the boil, then time the cooking: artichokes and mushrooms take two minutes, cauliflower and asparagus take one. Remove with a slotted spoon and plunge into cold water to stop the cooking. Squeeze mushrooms to remove any excess water. Broccoli, radicchio, fennel and peppers will not need blanching.
  2. For the marinade, place half the yogurt, the oil, lemon juice, spices, garlic, ginger and cashew nuts in a blender and blend until smooth. Stir in the remaining yogurt and season generously.
  3. Preheat the grill to its highest setting, or light the barbecue. Oil a grill rack or a large baking tray.
  4. Dip the vegetables in the marinade and coat well. Place on the rack or tray and barbecue or grill until the paste turns golden and charred in places. Turn and repeat; it takes around 10 minutes in total.
  5. Baste the vegetables with butter and serve with the lemon wedges and creamy mint chutney (see below).

Creamy mint chutney

  • This is the type of chutney, called pudina, that you find in Indian restaurants to eat with your popadums. It’s great with tandoori food.

    Blend together 30 g of mint leaves, 30 g of coriander leaves and stalks, 2 teaspoons of roasted ground cumin, 1 tablespoon of caster sugar, 1 green chilli, deseeded, and 50 g of yogurt until smooth. Season with salt, then stir in 150 g more yogurt and lemon juice to taste. Adjust the seasoning and serve. Makes around 250 ml.


  • Use vegetables such as artichoke hearts, mushrooms, cauliflower (in large florets), asparagus spears, broccoli (in large florets), purple radicchio or endive (cut into wedges through the root), fennel (cut into 1 cm slices), and peppers (quartered lengthways).
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