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Tender broccoli florets marinated in a rich, creamy blend of yogurt, cheese, and mild spices, then grilled or baked to perfection. A luxurious vegetarian appetizer that melts in your mouth.
For 4 servings
Prepare the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until slightly tender but still crisp. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. This keeps it green and crunchy. Drain well and pat dry with a clean kitchen towel. Ensure the florets are completely dry so the marinade sticks well.
Make the marinade: In a large mixing bowl, combine the hung curd, fresh cream, and grated processed cheese. Whisk until smooth and creamy. Add the besan, cornflour, ginger garlic paste, lemon juice, cardamom powder, white pepper powder, garam masala, crushed kasuri methi, and salt. Mix everything together until you have a thick, lump-free marinade.
Marinate the broccoli: Gently add the dry, blanched broccoli florets to the marinade. Use your hands or a spatula to coat each floret evenly. Be gentle to avoid breaking them. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Cook the broccoli: Thread the marinated broccoli florets onto bamboo or metal skewers. Heat oil in a non-stick pan or grill pan over medium-high heat. Carefully place the skewers in the pan. Cook for 10-12 minutes, turning every 2-3 minutes, until all sides are golden brown and have light char marks.
Finish and serve: Once cooked, remove the skewers from the pan. Brush the hot broccoli with melted butter and sprinkle with chaat masala. Serve immediately with mint chutney and onion rings.
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Tender broccoli florets marinated in a rich, creamy blend of yogurt, cheese, and mild spices, then grilled or baked to perfection. A luxurious vegetarian appetizer that melts in your mouth.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 316.15 calories per serving with 13.3g of protein, it's a moderately challenging recipe perfect for snack or side or dinner.
Replace hung curd with thick cashew yogurt, fresh cream with cashew cream, and processed cheese with a vegan mozzarella alternative. Use oil instead of butter for basting.
This recipe is naturally gluten-free. Just ensure your asafoetida (if using) and other spice powders are certified gluten-free to avoid cross-contamination.
Add 200g of cubed firm tofu or paneer to the marinade along with the broccoli florets to boost the protein content.
Reduce the garam masala and white pepper slightly. You can also skip the chaat masala sprinkle at the end if your kids are sensitive to tangy flavors.