Tandoori Broccoli

Instructions

1. 1

   Blanch the Broccoli

   • Bring a large pot of water to a rolling boil and add 1 tsp of salt.
   • Add the broccoli florets and blanch for exactly 2 minutes. This keeps them crisp yet tender.
   • Immediately drain the broccoli and transfer it to a bowl of ice-cold water to stop the cooking process. This is called 'shocking' and preserves the bright green color.
   • After a minute, drain the broccoli completely and pat it thoroughly dry with a clean kitchen towel. This step is crucial for the marinade to stick.
2. 2

   Prepare the Tandoori Marinade

   • In a small, dry pan over low heat, roast the besan for 2-3 minutes, stirring constantly, until it becomes aromatic. Set aside to cool.
   • In a large mixing bowl, whisk the thick curd until it is smooth and has no lumps.
   • Add the cooled roasted besan, ginger-garlic paste, mustard oil, lemon juice, and all the powdered spices: Kashmiri chilli, red chilli, turmeric, coriander, cumin, and garam masala.
   • Crush the kasuri methi between your palms to release its flavor and add it to the bowl along with 1 tsp of salt.
   • Mix everything vigorously until you have a thick, uniform, and smooth marinade.
3. 3

   Marinate the Broccoli

   • Add the completely dry, blanched broccoli florets to the marinade.
   • Use your hands or a spatula to gently coat each floret evenly. Ensure the marinade gets into all the crevices.
   • Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, marinate for up to 4 hours.
4. 4

   Cook the Broccoli

   • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil and lightly grease it.
   • Arrange the marinated broccoli florets in a single layer on the baking sheet, ensuring they are not overcrowded to promote roasting instead of steaming.
   • Bake for 15-20 minutes, flipping them halfway through, until the broccoli is tender and has charred, dark brown spots on the edges.
   • For extra char, switch the oven to the broil/grill setting for the last 1-2 minutes. Watch carefully to prevent burning.
5. 5

   Garnish and Serve

   • Once cooked, remove the broccoli from the oven and transfer to a serving platter.
   • Immediately sprinkle generously with chaat masala for a tangy finish.
   • Serve hot as an appetizer with mint chutney, pickled onions, and lemon wedges on the side.