Tandoori means cooked in a tandoor , which is a clay oven cast directly on the ground. It is one meter in diameter, barrel-shaped and is fired with charcoal. The effect is almost like a closed charcoal grill. All dishes made in this oven are called tandoori. We are lucky to be able to make tandoori dishes in the oven in our own kitchen, in India it usually has to be ordered or eaten in a restaurant.
Now I'm going to show you a quick solution, you won't have to fire up the tandoor to get that great flavor. It's also pretty quick, which everyone needs once in a while. The base is tandoori paste that is made according to my recipe in India. I don't use ready-made glass, as many people might think, but I can reassure you that it does not contain artificial colors or artificial preservatives and such. It is made with only high-quality spices, herbs and oil. The flavor is authentic and since it is quite tasty, it should be mixed with yogurt. For vegetarians, I can recommend eggplant, mushrooms, paneer, tofu, squash and broccoli. The more yogurt you use, the more sauce you get and the milder the flavor. Basically, it is a marinade, but it is also used to season minced meat and make meatballs or "kebabs" on skewers.
2 tablespoons tandoori paste
4 tablespoons natural yogurt
600 g potatoes/salmon/vegetables or tofu
Also try the tandoori meatballs!
Procedure:
- Mix paste (own advertisement) and yogurt. Marinate optional ingredient in the refrigerator overnight or at least one hour.
- Grill or bake in the oven at 200 degrees for 12-20 minutes, depending on your preference. Feel free to use a little oil on the bottom of the baking tray/grill rack as the marinade sticks a little to the baking sheet.
Garnish with onion rings, lime slices and fresh coriander. Tastes perfect with nan, raita, mango chutney and papadam.
Simple and super delicious!
