Roasted Veggies in Tandoori Spice

In a large bowl, add yogurt, lemon juice, water, ginger-garlic paste, 2 tablespoons of oil and flour and mix everything together until a smooth paste is formed. Now add the powdered spices to this paste along with the orange food color and mix thoroughly till everything is well combined. Add the chopped vegetables to this mix and wrap the bowl with cling wrap.

Refrigerate the marinated vegetables for 40-60 minutes. (This step is very important as it lets vegetables soak in the spices and also if the mix is kept outside it will leave water.)

Heat a nonstick pan on high heat with 2 tablespoons of oil. Once the oil is heated reduce the flames to medium and add ¼ of the marinated vegetables into it. Saute for 3-5 minutes, turning vegetables on both sides to make sure they are evenly cooked and not burnt. (Add more oil and/or sprinkle a little water into the pan if the surface of the pan starts to burn.) When vegetables are done, remove them from the pan and repeat the process until all vegetables are cooked.

Serve hot along with rice/roti/bread.