Sauteed Vegetables in Tandoori Sauce is an Indo- Western fusion recipe prepared with crunchy charred sauteed vegetables in a Tandoori spiced Bechamel sauce which is smoked.
I love sauteed vegetables and often prepare them using seasonal vegetables at home. Sautéing is hands down the fastest way to cook vegetables keeping them rich in their own nutrition and super delicious. The word ‘saute’ from the French word ‘to jump’, meaning that you will need to keep stirring or flipping the pan for the entire cook time.
This Sauteed Vegetables in Tandoori Sauce recipe elevates them to another level. Beautifully coloured, bursting with flavour and crisp in texture with a charred smokey taste- what else can be better! I prefer to use an aluminium, copper or cast-iron pan while sautéing the vegetables as it provides a nice char on the edges of the vegetables. You can use a nonstick pan, but the vegetables will not brown/char as much for this recipe.
It is an easy and simple recipe and with some planning can be prepared for a weeknight dinner.
I prefer to serve the Sauteed Vegetables in Tandoori Sauce with some bread or rice. This recipe is a perfect combination with Focaccia, Onion Focaccia, Jeera Rice, Tandoori Lachha Paratha, Cheddar Jalapeno Focaccia and Grapes and Chilli Focaccia.
