Veggie Tikka
Marinated mixed vegetables grilled or oven-roasted until charred — the vegetarian version of chicken tikka. The yogurt-spice marinade tenderizes and flavors the vegetables. Best with mint chutney and naan.
Prep Time
16 min
Cook Time
25 min
Servings
6
Calories
259 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot1 ½ medium
- Bell Pepper1 ½
- Onion1 ½ medium
- Yogurt¾ cup
- Tandoori Masala1 ½
- Cumin1 ½ tsp
- Paprika1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Carrot1.5 medium
- Bell Pepper1.5
- Onion1.5 medium
- Yogurt0.75 cup
- Tandoori Masala1.5
- Cumin1.5 tsp
- Paprika1.5 tsp
Instructions
- 1
Cut 4 cups of mixed vegetables (bell peppers, red onion, zucchini, mushrooms, cauliflower florets) into 1-inch pieces.
- 2
Make the marinade: ½ cup hung Greek yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chili powder, 1 teaspoon turmeric, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala, 2 tablespoons oil, 1 tablespoon lemon juice, 1.5 teaspoons salt, 1 tablespoon cornstarch (binder).
- 3
Coat the vegetables in the marinade. Refrigerate 1-2 hours (vegetables need less than meat).
- 4
Thread onto soaked wooden or metal skewers, alternating colors.
- 5
Grill over high heat, or broil 6 inches from element, or oven-roast at 450°F. Cook 3-4 minutes per side until vegetables are charred at edges and tender.
- 6
Brush with melted butter. Sprinkle with chaat masala (essential), chopped cilantro, and a squeeze of lemon. Serve with mint chutney and naan.
Watch how to make Veggie Tikka
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💡 Expert Tips
- 1.Hung yogurt only. Watery yogurt makes a runny marinade.
- 2.Cornstarch helps marinade cling. Don't skip.
- 3.Don't crowd skewers. Touching vegetables steam each other.
- 4.Chaat masala at end. The tangy finish defines Indian tikkas.
🔬 Why It Works
Vegetable tikkas succeed because the yogurt marinade tenderizes and seasons the vegetables, while high-heat grilling creates the signature char. Each vegetable absorbs the marinade differently, providing variety in every bite. The chaat masala at the end provides the tangy-sour finish that defines Indian street food.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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