Tandoori Broccoli
Tender broccoli florets coated in a spicy, tangy yogurt marinade and baked until perfectly charred. This smoky vegetarian tikka is a fantastic and healthy appetizer that's packed with flavor and comes together easily.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Blanch the Broccoli
- b.Bring a large pot of water to a rolling boil and add 1 tsp of salt.
- c.Add the broccoli florets and blanch for exactly 2 minutes. This keeps them crisp yet tender.
- d.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.
- e.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
Step 2
- a.Prepare the Tandoori Marinade
- b.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.
- c.In a large mixing bowl, whisk the thick curd until it is smooth and has no lumps.
- d.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.
- e.Crush the kasuri methi between your palms to release its flavor and add it to the bowl along with 1 tsp of salt.
- f.Mix everything vigorously until you have a thick, uniform, and smooth marinade.
- 3
Step 3
- a.Marinate the Broccoli
- b.Add the completely dry, blanched broccoli florets to the marinade.
- c.Use your hands or a spatula to gently coat each floret evenly. Ensure the marinade gets into all the crevices.
- d.Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, marinate for up to 4 hours.
- 4
Step 4
- a.Cook the Broccoli
- b.Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil and lightly grease it.
- c.Arrange the marinated broccoli florets in a single layer on the baking sheet, ensuring they are not overcrowded to promote roasting instead of steaming.
- d.Bake for 15-20 minutes, flipping them halfway through, until the broccoli is tender and has charred, dark brown spots on the edges.
- e.For extra char, switch the oven to the broil/grill setting for the last 1-2 minutes. Watch carefully to prevent burning.
- 5
Step 5
- a.Garnish and Serve
- b.Once cooked, remove the broccoli from the oven and transfer to a serving platter.
- c.Immediately sprinkle generously with chaat masala for a tangy finish.
- d.Serve hot as an appetizer with mint chutney, pickled onions, and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd or Greek yogurt is essential. Regular yogurt is too watery and will result in a thin marinade that slides off.
- 2Do not skip blanching and shocking the broccoli. It ensures the inside is cooked and tender while the outside gets charred.
- 3Ensure the broccoli is bone-dry before marinating. Any moisture will dilute the marinade and prevent it from clinging.
- 4For an authentic smoky 'dhungar' flavor, place the cooked broccoli in a large bowl. Put a small steel cup in the center, add a piece of red-hot charcoal, pour a few drops of ghee over it, and immediately cover the bowl for 2-3 minutes.
- 5This recipe works wonderfully in an air fryer. Cook at 190°C (375°F) for 10-12 minutes, shaking the basket halfway through.
- 6Don't overcrowd the baking sheet. Cook in batches if necessary to allow the broccoli to roast and char properly.
Adapt it for your goals.
Vegan Version
Replace the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. The rest of the recipe remains the same.
Different VegetablesDifferent Vegetables
This marinade is excellent with other vegetables. Try it with cauliflower florets (Gobi Tikka), mushrooms, bell peppers, or cubes of paneer or tofu.
Adjust Spice LevelAdjust Spice Level
For a milder version, omit the red chilli powder and use only Kashmiri chilli powder for color. For a spicier kick, add a finely chopped green chilli to the marinade.
Creamy Version (Malai Broccoli)Creamy Version (Malai Broccoli)
For a richer, creamier texture, add 2 tablespoons of heavy cream or cashew paste to the marinade. This will make it less spicy and more decadent.
Why this is on our healthy list.
Rich in Nutrients
Broccoli is a powerhouse of vitamins C and K, fiber, and antioxidants, which help protect cells from damage and support overall health.
Supports Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which promote a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Boosts Immunity
High levels of Vitamin C from both broccoli and lemon juice contribute to a stronger immune system, helping the body fight off infections.
Anti-Inflammatory Properties
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Frequently asked questions
Yes, Tandoori Broccoli is very healthy. Broccoli is a superfood rich in vitamins, minerals, and fiber. The yogurt marinade provides probiotics for gut health, and the baking method uses minimal oil, making it a low-fat and nutritious dish.