1tbsp coriander powder (may add more as per taste)
1 to 2tsp cumin powder
4-5cloves garlic (peel & crush)
1tsp dry mint leaf (optional)
salt to taste
Instructions
1
Put the diced potatoes (potato chunks) in water (at room temp) & keep over heat & cook for 10 mins maximum to par boil. Potatoes must turn bit soft but not too soft that it disintegrates. Drain and pat dry on paper towels.
2
Par boil the cauliflower in boiling water and par boil for 5 to 6 mins . Drain and pat dry.
3
Chop remaining vegetables in shapes as mentioned under ingredients.
4
Take a wide & shallow baking tray and put all the vegetables. Add the salt & other seasonings, crushed garlic, olive oil & mix to coat well. Arrange them in a single layer (add tomatoes last) and see that the vegetables do not overlap or not piled on top of one another.
5
Bake in a preheated oven at 200 C for 30 to 40 mins or till done. When cooked halfway, at about 15 mins, remove & mix once to ensure even cooking. When nearing done, add the tomato cubes, as they cook fatser.
6
For me it took 45 mins. Some of the vegetables were ready by 30 mins. So I removed the few that were done and baked the remaining till roasted. It is done when the vegetables get few light & some dark brown spots.
