Veggies in Tandoori Sauce

Serves: 6 

Ingredients	Qty	Prep
Zucchini	1 medium	chopped
Colored peppers	2 medium	chopped
Mushrooms	1/2 lb	chopped
Broccoli	1 small	chopped
Bamboo shoots	1/2 cup
Chili flakes	to taste
Ginger	1 tbsp	shredded
Garlic	1 tbsp	shredded
Liquid smoke	as needed	few drops
Butter	4 tbsp
Flour	1/4 cup
Milk	4 cups
Red chili powder	1 tbsp
Coriander powder	2 tsp
Cumin powder	2 tsp
Amchur	2 tsp
Black salt	1/2 tsp
Kasuri methi	1/2 tsp
Turmeric	1/2 tsp
Garam masala	1 tsp
Salt	to taste
Black pepper	to taste
Cilantro	as needed	chopped

Method:

• 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