Name: Meatless Mixed Grill
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: British
Ingredients: 250 g (8¾ oz) paneer, halloumi or firm tofu, cut into large chunks; 1 large corn-on-the-cob (ear of corn), husk removed and cob cut into 4-5 pieces; ¼ cauliflower, broken into large florets; ½ tsp ground turmeric; 2 tbsp Achaar Masala, or alternatively, use 3 tbsp Indian lime pickle; Sliced onion, to serve; 100 g (3½ oz) asparagus spears, woody part of stems snapped off; 2 garlic cloves, minced; 1 sweet potato, peeled and cut into large chunks; 2 tbsp edible mustard oil; 100 g (3½ oz/scant ½ cup) plain yogurt; 2 tsp grated (shredded) root ginger; 1 tsp salt; 2 tbsp Tandoori Masala; 2 large Portobello mushrooms, thickly sliced; 2 tbsp gram flour; 2 tsp lemon juice; ½ tsp salt

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

The ‘mixed grill’ is a flagship meat-heavy offering at British curry houses. Here’s a take on it, prepared entirely with vegetables and plant-based proteins. A duo of red and yellow marinades keeps the flavours fresh, and the dish colourful and exciting. Go all out and make both or, if you’re in a hurry, double up on one marinade. Sizzler optional, although unquestionably exciting.