If you’re looking for a bold, flavor-packed vegetarian side dish to throw on the grill, these tandoori grilled carrots deliver. Coated in a spiced yogurt marinade infused with garam masala, chaat masala, Kashmiri chilli, and crushed coriander, the carrots pick up a subtle char and smoky depth while staying tender on the inside. The spice blend is tangy, complex, and deeply aromatic—exactly what you want when cooking over high heat.
This tandoori-style spice blend isn’t just for carrots. It works beautifully with other sturdy vegetables like cauliflower florets, wedges of cabbage, potatoes, or even thick slices of squash. Anything that can stand up to the grill’s heat and hold its texture will soak in this marinade and transform into something truly special. Whether you’re grilling for a weeknight dinner or a summer cookout, this recipe brings the punch of Indian spices to your vegetable game.
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Tandoori Grilled Carrots
Grilled carrots hit differently. Smoky, tender, and just charred at the edges, they hold onto flavor like they mean it. I turn to this recipe when I want something familiar but unexpected, vegetables that feel like they’ve been somewhere.
The spice mixture clings to tangy yogurt, lemon juice, and a blend of spices that’s warm, floral, and just a little wild: coriander, nigella, garam masala, and chaat masala. As the carrots grill, they soften and caramelize, their sweetness deepening while the spices bloom in the heat.
They’re great as a side, but often become the main event on my plate. A quick squeeze of lemon before serving, and it’s all you need. I keep thinking I’ll save the leftovers for tomorrow. I never do.
- Yield: 2 to 4 servings
Ingredients
2 Tbsp plain unsweetened Greek yogurt
2 Tbsp vegetable oil
1½ Tbsp lemon or lime juice
1 garlic clove, grated
1 tsp grated fresh ginger
1 tsp crushed coriander seeds
1 tsp nigella seeds
½ tsp garam masala
½ tsp chaat masala
½ tsp Kashmiri chilli powder
½ tsp smoked paprika
¼ tsp ground turmeric
A pinch of kasoori methi (optional)
Fine sea salt, to taste
1 lb [455 g] carrots, peeled, trimmed, and cut into 1 in [2.5 cm] pieces
Lemon or lime wedges, for serving
Instructions
- In a large mixing bowl, combine the yogurt, oil, lemon juice, garlic, ginger, coriander seeds, nigella seeds, garam masala, chaat masala, Kashmiri chilli powder, smoked paprika, and turmeric. Crush and fold in the kasoori methi, if using. Add the carrots, season with salt, and toss well to coat evenly.
- Transfer the carrots to a grill basket and cook over medium-high heat on the grill for 15 to 20 minutes, tossing occasionally, until fork-tender and slightly caramelized. Remove from the grill and transfer to a serving plate. Serve hot with lemon or lime wedges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- The yogurt-spice mixture isn’t a traditional marinade, and carrots don’t absorb flavor the way meat does. Letting them sit in it won’t do much. Simply toss to coat and cook immediately.
- To roast in the oven instead, preheat to 450°F [230°C] and roast the carrots on a foil-lined baking sheet for 15 to 20 minutes, stirring once halfway through, until tender and caramelized at the edges.
- To make this vegan or dairy-free, swap in plant-based yogurt.