Recipes: Roasted Vegetables, Indian Style

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Usually, Sundays, which is R’s weekly off is the one day in the week when I can cook what I want. Usually the Sunday lunch is some variation of an Indian meal – a rice or roti dish with a gravy dish and some salad or raita to accompany it.

This weekend, I was bored of cooking the same old food, week after week and so decided to do something different. I decided to pair a soup with some roasted vegetables and then to kick it up a notch, I decided to make it with an Indian twist. So here’s some roasted vegetables, cooked in Indian style and with Indian spices!

Roasted Vegetables, Indian Style

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Ingredients:

  • 1 head cauliflower, cut into florets
  • 1 capsicum (any colour) chopped into large pieces
  • 20 baby potatoes, chopped into half or quarters (depending on size)
  • 2 large sweet potatoes, chopped into large pieces
  • 2-3 carrots, chopped into large pieces
  • 2 onions, chopped into large pieces
  • 2-3 tbsps Oil

Spice Mixture

  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsps cumin seed powder
  • 1 tsp coriander seed powder
  • 2 tsps dried methi (kasoori methi)
  • 2 tsps dried mint powder
  • 2 tsp chats chat masala
  • Salt to taste

Method:

  • Preheat the oven to 200 degrees Celcius (392 degree Farenheit)
  • Mix the spices into a powder and keep aside.
  • Chop all the vegetables into bite-sized pieces, wash, dry and put into a large utensil which should be large enough to mix well.
  • Pour enough of the spice mixture and oil and mix the spices into the chopped vegetables, ensuring that every piece is coated with the spice and oil mixture.
  • Line a large baking tray with aluminium foil and pour the coated vegetables into it. Make sure the vegetables are even in the tray.
  • When the oven is heated, bake the vegetables for approximately between 40 – 60 minutes, depending on how crisp you want it or how much the quantity is. I found a full shallow tray of root vegetables needed 60 minutes while other vegetables were done in less than 40 minutes.
  • Let it cool and enjoy!

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I paired this with my carrot, coriander and pumpkin soup and it was a hit! We had this for both meals and nobody missed having rice or rotis with this meal!

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One thought on “Recipes: Roasted Vegetables, Indian Style

  1. Pingback: Recipes: Roasted Vegetables, Indian Style — Memories and Such | lazyvegetarianmealideas

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