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Tandoori Celery
Experience the explosion of flavors in this Tandoori Celery, a tantalizing dish that brings together the crunch of fresh celery and the smoky, exotic flavors of traditional Indian tandoori spices. This dish has its roots in the Punjab region of India, where the tandoor, a cylindrical clay oven, is a fundamental part of the culinary tradition. While we're baking our celery in a conventional oven, the essence of the tandoor lives on in our spiced, yogurt-based marinade.
Ingredients
- Fresh cilantro
- a small bunch, finely chopped
- Oil
- 1 tablespoon
- Salt
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 teaspoon
- Ginger
- 1 tablespoon, minced
- Lemon juice
- 2 tablespoons
- Tandoori masala
- 2 tablespoons
- Yogurt
- 1/2 cup
- Celery stalks
- 6, cut into 2-inch pieces
Instructions
- Thoroughly wash the celery stalks, trim off the ends, and cut them into 2-inch pieces.
- In a mixing bowl, combine the yogurt, tandoori masala, lemon juice, minced ginger, red chili powder, turmeric powder, salt, and oil to prepare the marinade. Stir until all the ingredients are well blended.
- Add the cut celery pieces to the marinade. Toss until every piece is evenly coated. Let the celery marinate for at least 30 minutes to allow the flavors to penetrate.
- While the celery is marinating, preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Arrange the marinated celery pieces on the sheet, ensuring they are evenly spaced out.
- Bake the celery for 15-20 minutes, or until it becomes tender and the edges start to char slightly. This will give your celery a unique, smoky flavor.
- Remove from the oven and sprinkle with finely chopped fresh cilantro. Serve hot as a mouthwatering appetizer or a flavorful side dish.
Tips
- For a vegan option, replace the yogurt with a dairy-free alternative like coconut yogurt. For a spicier kick, increase the amount of red chili powder according to your preference.
Dietary Information
Servings: 4 Dish Type: Appetizer/Side Dish Prep Time: 35 minutes (including 30 minutes marination) Cook Time: 20 minutes Calories: 80 Fat: 3g Carbs: 10g Protein: 3g Sodium: 650mg Sugar: 4g
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