Tandoori Kohlrabi

Ingredients

Kohlrabi

2 medium, peeled and cut into cubes

Plain yogurt

1 cup

Ginger-garlic paste

2 tablespoons

Tandoori masala

2 tablespoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Lemon juice

2 tablespoons

Salt

1 teaspoon (or to taste)

Oil

2 tablespoons (plus more for greasing)

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine plain yogurt, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, lemon juice, salt, and oil. Mix well to create a smooth marinade.
2. Add the kohlrabi cubes to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
3. Preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated kohlrabi cubes onto skewers. Place the skewers on a baking sheet lined with parchment paper and lightly grease the paper with oil.
5. Bake in the preheated oven for 20-25 minutes, or until the kohlrabi is tender and slightly charred, turning halfway through for even cooking.
6. Once cooked, remove from the oven and garnish with freshly chopped cilantro before serving hot.