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Tandoori tinnies
Baby vegetables in a creamy tandoori marinade, grilled on skewers
Baby onions, carrots, potatoes and corn par-boiled, coated in a creamy, fiery marinade of red chilli, garlic, ginger, coriander-cumin and dried fenugreek, then grilled on skewers over charcoal until golden. They're small, colourful and bursting with flavour. Serve hot with lemon wedges.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 5
Ingredients
For the marinade
To serve
Method
0/6 doneStep 1: Boil 3 ½ oz baby onions, 3 ½ oz baby carrots, 3 ½ oz baby potatoes and 3 ½ oz baby corn in water with 1 tsp salt until just cooked but still firm. Drain.
10 minStep 2: Mix 5 tbsp fresh cream, 2 tbsp dried fenugreek leaves (kasuri methi), 9 hot dried red chillies, 1 ½ tbsp coriander-cumin powder, 1 tbsp garlic paste, 2 tbsp ginger paste and ¾ tsp salt.
Step 3: Stir the boiled vegetables into the marinade and leave aside for 1 hour.
60 minStep 4: Thread the vegetables alternately onto skewers.
Step 5: Barbecue over a charcoal jiko, turning, until golden brown.
10 minStep 6: Serve hot with 1 lemon wedges.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tandoori tinnies take?
- About 90 minutes in total: 75 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of baby onions?
- 2 shallots per onion.
- What can I use instead of baby carrots?
- Parsnip or sweet potato, same weight.
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