Tandoori Broccoli
Smoky, charred broccoli florets marinated in a spiced hung curd mixture and grilled to perfection. This vegetarian starter brings the bold flavors of the tandoor right to your kitchen, with a beautiful balance of tangy yogurt, warm spices, and a kiss of char.
For 4 servings
- prep · ~2 min
Blanch the broccoli florets.
Bring a pot of water to a rolling boil. Add the broccoli florets and blanch for 2 minutes. Immediately drain and plunge into ice-cold water to stop cooking. Drain well and pat completely dry with a kitchen towel.
TIPDrying the broccoli is crucial — excess water will thin the marinade and prevent it from sticking. - mix · ~5 min
Prepare the tandoori marinade.
1.In a large mixing bowl, whisk hung curd until smooth.2.Add besan, ginger-garlic paste, mustard oil, and lemon juice. Whisk to form a thick paste.3.Add red chili powder, turmeric powder, garam masala, cumin powder, chaat masala, crushed kasuri methi, and salt. Mix everything into a uniform marinade. - mix · ~30 min
Marinate the broccoli.
Add the blanched and dried broccoli florets to the marinade. Gently toss until every floret is evenly coated. Cover the bowl and let it rest in the refrigerator for at least 30 minutes.
TIPLonger marination gives deeper flavor. You can marinate for up to 2 hours. - prep · ~2 min
Skewer the marinated broccoli.
Thread 4-5 marinated florets onto each skewer, leaving a little space between pieces so heat can circulate. Reserve any remaining marinade in the bowl for basting.
- grill · ~8 min
Grill the broccoli skewers.
1.Preheat your grill, tandoor, or oven broiler to high heat (200°C / 400°F).2.Place the skewers on the grill. Cook for 3-4 minutes on the first side until charred spots appear.3.Baste with the reserved marinade, flip carefully, and grill the other side for another 3-4 minutes.4.Baste once more with a few drops of mustard oil and cook a final minute for a smoky finish.TIPFor an indoor option, use a hot cast-iron grill pan. The key is high heat to get the char without overcooking the broccoli. - garnish · ~1 min
Finish and serve immediately.
Slide the florets off the skewers onto a serving plate. Sprinkle a pinch of extra chaat masala on top and squeeze a little more lemon juice over the hot broccoli. Serve with mint chutney and sliced onions.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the broccoli for exactly 2 minutes, then plunge into ice water to lock in its bright green color and prevent sogginess.
- 2Pat the blanched broccoli bone-dry with a kitchen towel so the hung curd marinade clings properly without thinning out.
- 3Hung the curd for at least 1 hour—excess whey will make the marinade watery and slide off the florets during grilling.
- 4Roast the besan (chickpea flour) in a dry pan for 2 minutes until fragrant; this removes raw flour taste and thickens the marinade beautifully.
- 5Skewer florets with a little gap between each piece so heat circulates evenly, creating charred spots without steaming.
- 6Baste with leftover marinade mid-grill, then finish with a final brush of mustard oil for an authentic smoky tandoori sheen.
- 7Make ahead: Marinate up to 2 hours before grilling; excess marination beyond 2 hours can make the broccoli mushy due to the acid in yogurt.
Adapt it for your goals.
Sheet-pan roasted
Skip skewers and grill: Spread marinated broccoli in a single layer on a baking sheet lined with foil, and roast at 220°C (425°F) for 12-15 minutes, flipping halfway. Perfect for an easy weeknight side without needing a grill or tandoor.
low oilLow-oil
Replace the 1 tbsp mustard oil in the marinade with 1 tbsp hung curd or water, and omit the final baste of oil—use a spray of cooking oil instead. Ideal for those watching their fat intake while keeping the tandoori flavor intact.
extra smokyExtra-smoky
After grilling, place a small piece of hot charcoal in a metal bowl inside the serving dish, drizzle a few drops of ghee over the charcoal, and cover immediately with a lid for 2 minutes. This infuses the broccoli with a deep, earthy smokiness reminiscent of an authentic tandoor.
veganVegan
Substitute hung curd with thick coconut yogurt (or blended soaked cashews with a splash of lemon juice), and replace mustard oil with any neutral oil like avocado or sunflower. The marinade stays creamy and tangy, making it fully plant-based.
nutty crunchNutty-crunch
After grilling, sprinkle the hot broccoli with 2 tbsp of crushed roasted peanuts or almonds. Great for adding texture and a subtle nutty flavor that pairs well with the chaat masala.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli is a well-known source of vitamin C, which supports immune function and skin health. The brief blanching helps retain more of this heat-sensitive nutrient.
Probiotic Support from Yogurt
The hung curd marinade contains live cultures from yogurt, which can contribute to gut health when consumed as part of a balanced diet.
Antioxidant-Rich Spices
Turmeric, cumin, and red chili powder are rich in polyphenols and antioxidants that help combat oxidative stress in the body.
Fiber for Digestive Health
Broccoli provides dietary fiber, which supports healthy digestion and helps maintain steady blood sugar levels.
Iron Content from Broccoli
Broccoli contains non-heme iron, which is enhanced by the vitamin C in lemon juice—added in both the marinade and the final garnish—for better absorption.
Frequently asked questions
Yes, but thaw it completely and pat very dry before marinating. Frozen broccoli releases more water, so blanch for only 1 minute and squeeze gently with a kitchen towel to avoid a watery marinade.
