Tangy Tandoori Vegetable Vermicelli Recipe

About this recipe

Tangy Tandoori Vegetable Vermicelli is a flavorful, Indian-inspired breakfast dish that combines tender vermicelli noodles with a medley of vegetables, coated in tangy tandoori spices and lightly sautéed for a smoky, balanced heat. This dish is perfect for active, health-conscious families seeking a fiber-rich, weight-loss-friendly meal packed with vibrant flavors and moderate spices. The addition of yogurt enhances its creamy tanginess, while the balanced spice level ensures that the dish remains enjoyable for all ages. Serve warm for a satisfying start to your day.

Ingredients

• 1 pc Broccoli
• - Green Peas
• 250 g Carrot
• - Tandoori Seasoning 50g
• 200 g Dahi
• 100G Oleo
• - Red Chilli Powder
• 100 g Lemon
• 1 kg Bell Peppers
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Boil the vermicelli noodles in a large pot for 3-4 minutes until al dente, then drain and set aside.
2. 2. Heat vegetable oil in a large skillet over medium heat, add cumin seeds, and sauté until aromatic.
3. 3. Add chopped bell peppers, broccoli, green peas, and carrots to the skillet. Cook for 5-6 minutes until vegetables are slightly tender yet crisp.
4. 4. Mix in tandoori masala, turmeric powder, chili powder, and salt, stirring well to coat the vegetables evenly.
5. 5. Add the cooked vermicelli noodles to the skillet and toss gently with the spiced vegetables.
6. 6. Lower the heat, then stir in plain yogurt and lemon juice to create a tangy sauce, ensuring the noodles and vegetables are well-coated.
7. 7. Cook for 2-3 minutes, allowing the flavors to meld together. Adjust salt and seasoning as needed.
8. 8. Garnish with fresh coriander leaves and serve warm.