Teresa's Recipes
Tandoori Fennel
Tandoori Fennel is a vibrant and aromatic dish that showcases the unique flavor of roasted fennel bulbs, marinated in a delightful blend of traditional Indian spices. This recipe not only brings out the natural sweetness of fennel but also adds a smoky, tangy twist thanks to the tandoori masala. Perfect as a side dish or a vegetarian main, Tandoori Fennel is a fantastic way to elevate your dining experience with its bold flavors and fragrant aroma. Historically, tandoori cooking dates back to ancient India, where food was cooked in clay ovens, imparting a distinct charred flavor that is loved to this day.
Ingredients
- 2, trimmed and quartered Fennel bulbs
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Tandoori masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- to taste Salt
- for garnish Fresh cilantro
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 5g
- Carbs: 25g
- Protein: 6g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the tops and bottoms of the fennel bulbs and cut them into quarters.
- In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric powder, cumin powder, coriander powder, and salt. Mix until well combined to create a smooth marinade.
- Add the fennel quarters to the marinade, tossing gently until each piece is well coated.
- Line a baking sheet with parchment paper and arrange the marinated fennel quarters in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the fennel is tender and has developed a slight char at the edges.
- Once cooked, remove from the oven and let cool slightly. Garnish with fresh cilantro and serve hot alongside lemon wedges.
Tips
- For an extra smoky flavor, you can grill the fennel instead of roasting it.
- Pair this dish with a cooling cucumber raita or a side of basmati rice to balance the spices.
- Feel free to add a pinch of chili powder to the marinade if you prefer a spicier kick!