Veggies in Tandoori Sauce

Serves: 6 

Zucchini1 mediumchopped
Colored peppers2 mediumchopped
Mushrooms1/2 lbchopped
Broccoli1 smallchopped
Bamboo shoots1/2 cup
Chili flakesto taste
Ginger1 tbspshredded
Garlic1 tbspshredded
Liquid smokeas neededfew drops
Butter4 tbsp
Flour1/4 cup
Milk4 cups
Red chili powder1 tbsp
Coriander powder2 tsp
Cumin powder2 tsp
Amchur2 tsp
Black salt1/2 tsp
Kasuri methi1/2 tsp
Turmeric1/2 tsp
Garam masala1 tsp
Saltto taste
Black pepperto taste
Cilantroas neededchopped

  • Microwave broccoli for 2 minutes and set aside
  • In a cast iron pan, fry zucchini and mushrooms on high heat for 1 minute along with ginger and garlic
  • Add the remaining vegetables, and red chili flakes for another 2 - 3 minutes then set aside
  • In another pan, heat butter until it just about melts then add the flour on medium heat
  • Keep mixing well with a spatula until the flour is incorporated into the butter
  • Turn the heat a bit higher, then add the milk slowly whisking well to prevent lumps
  • Once the sauce thickens and is completely smooth (should take about 7-8 minutes), add the masala powders and keep stirring
  • Taste the sauce to make sure the masalas are cooked well and adjust them to taste
  • Add a few drops of liquid smoke until you get the smoky tandoori flavor
  • Add the cooked veggies and mix well for 2 miutes
  • Garnish with chopped cilantro and serve with rice or roti