Masala roast vegetables
Masala roast vegetables, from above
VegVeganIndia

Masala roast vegetables

Gobi, aloo, gajar and beans in mustard oil and masala, roasted till charred. Sabzi minus the stirring.

45 minTime
6 gProtein each
mediumSpice
Sabzi, the oven way2 chapters · 1 min read

Make it your way

Grandma's wayMixed vegetables roasted in tandoori masala.
The original
218kcalsame
6 gproteinsame
9 gfibresame
45minutessame

Masala roast vegetables.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cauliflower1 small head, in florets
Potato2, in chunks
Carrot2, in batons
Green beansa big handful
Onion1, in petals
Capsicum (green capsicum, green bell pepper)1, in chunks
Mustard oil2 tbsp
Ginger garlic paste1 tbsp
Kashmiri chilli powder1½ tsp
Turmeric (ground turmeric)¼ tsp
Cumin seeds1 tsp
Coriander powder (ground coriander)1½ tsp
Garam masala1 tsp
Dry mango powder½ tsp
Chaat masala1 tsp
Lemon juice1 tbsp
Saltto taste
Coriander leaves (cilantro)to finish

Method

4 steps
  1. 1Heat the oven or air fryer to 220°C. Mix mustard oil, ginger garlic paste and all the spices except chaat masala with salt.
  2. 2Toss all the vegetables in the masala until coated and spread on a large tray.
  3. 3Roast, turning once, until the potatoes are tender and the cauliflower is charred.
  4. 4Sprinkle chaat masala, squeeze lemon and scatter coriander.
Serve it like this

Pile onto a platter with lemon wedges and serve alongside dal and rotis, or pack in a tiffin with paratha.

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Make it a meal

What goes with Masala roast vegetables: a bread or rice, a side, something to drink and something sweet.

Bread or rice Phulka30 min
Bread or rice Jeera rice30 min
With a main Dal tadka35 min
With a main Indian quinoa salad30 min
On the side Cucumber raita15 min
To drink Cucumber cooler8 min
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