Tandoori Broccoli
Ingredients
- 500 gBroccoli (in large florets)
- 150 gyogurt Indian (well drained)
- 2 tbspChickpea flour
- 2 tbspghee (melted)
- 2 pcGarlic (finely minced)
- 1 tspgaram masala
- 1 tspkashmiri chili
- 0.5 tspTurmeric powder
- 1 pcLime juice
- 1 pinchGray sea salt
- 1 tspChaat Masala (for sprinkling)
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge, but loses crispness. Reheat under the grill to revive them.
