Tandoori Broccoli

Charred broccoli florets with crispy edges, coated in a thick marinade that clings to the buds. The scent of smoke and roasted spices evokes traditional tandoor oven cooking.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 199
• Protein: 8 g
• Carbs: 13 g
• Fat: 12 g

Ingredients

• 500 g Broccoli ( in large florets )
• 150 g yogurt Indian ( well drained )
• 2 tbsp Chickpea flour
• 2 tbsp ghee ( melted )
• 2 piece Garlic ( finely minced )
• 1 tsp garam masala
• 1 tsp kashmiri chili
• 0.5 tsp Turmeric powder
• 1 piece Lime juice
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala ( for sprinkling )
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Broccoli preparation

   Cut the broccoli into large florets. Blanch them for 2 minutes in boiling salted water to soften them without losing the crunch. Plunge them into ice water to set the color, then drain and dry perfectly.

2. Marinade mixture

   In a mixing bowl, combine the Indian yogurt, chickpea flour, minced garlic, spices, and crushed kasoori methi. The mixture should be thick and coat the spoon. Pour in the lime juice to slightly thin the mixture.

3. Coating and resting

   Gently mix the florets with the marinade. Every nook and cranny of the floret should be coated. Let rest for 10 minutes so the flavors penetrate the fibers.

4. Roasting and finishing

   Preheat your oven to the maximum setting using the grill function. Arrange the broccoli on a tray, drizzle with melted ghee. Bake until the marinade crusts and the tips start to char. Sprinkle with chaat masala immediately after removing from the oven.

Chef's tips

• The secret is to dry the broccoli after blanching, otherwise the marinade slips and won't crust.
• If you don't have a very hot oven, use a smoking hot cast iron skillet to sear the vegetables.

Storage

Keeps for 2 days in the fridge, but loses crispness. Reheat under the grill to revive them.