📝 About This Recipe
Elevate the humble broccoli to gourmet status with this vibrant dish that captures the smoky essence of traditional Indian clay-oven cooking. Each floret is blanched to perfection, then enveloped in a rich, velvety marinade of hung curd, aromatic spices, and a touch of nutty gram flour. Roasted until charred at the edges, this dish offers a sophisticated balance of creamy texture and bold, spicy undertones that will convert even the most ardent vegetable skeptics.
🥗 Ingredients
The Broccoli
- 2 large heads Broccoli (cut into large, uniform florets with some stem attached)
- 1 tablespoon Salt (for blanching water)
The Tandoori Marinade
- 1 cup Hung Curd (Greek Yogurt) (thick and creamy)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2 tablespoons Besan (Gram Flour) (lightly roasted in a pan until fragrant)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Garam Masala (high-quality blend)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Mustard Oil (heated until smoking point then cooled slightly)
- 1/2 teaspoon Black Salt (Kala Namak) (for an authentic sulfurous tang)
For Finishing & Garnish
- 1 teaspoon Chaat Masala (for sprinkling)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Melted Butter (for basting)
👨🍳 Instructions
-
1
Begin by prepping the broccoli. Cut the heads into medium-large florets, ensuring they are roughly the same size for even cooking. Keep about an inch of the stem on each floret as it provides a wonderful crunch.
-
2
Bring a large pot of water to a rolling boil and add a tablespoon of salt. Submerge the broccoli florets for exactly 2 minutes. This par-boiling ensures the stems are tender while the florets remain vibrant green.
-
3
Immediately drain the broccoli and plunge it into a bowl of ice-cold water to shock it. This stops the cooking process instantly. Once cold, drain thoroughly and pat the florets completely dry with a kitchen towel; moisture is the enemy of a good char.
-
4
In a small pan, dry-roast the besan (gram flour) over low heat for 2-3 minutes until it smells nutty and turns slightly golden. Set aside to cool.
-
5
In a large mixing bowl, whisk together the hung curd, roasted besan, ginger-garlic paste, Kashmiri chili powder, garam masala, crushed kasuri methi, lemon juice, black salt, and the cooled mustard oil.
-
6
Taste the marinade. It should be bold and slightly over-seasoned, as the broccoli itself is quite neutral.
-
7
Gently fold the dried broccoli florets into the marinade. Use your hands to ensure every nook and cranny of the florets is coated. Let this marinate for at least 30 minutes (or up to 2 hours in the fridge).
-
8
Preheat your oven to 425°F (220°C) or set your air fryer to 400°F. If using an oven, place a wire rack over a baking sheet to allow hot air to circulate around the broccoli.
-
9
Arrange the florets on the rack or in the air fryer basket, leaving space between each piece. Do not overcrowd, or they will steam rather than roast.
-
10
Roast for 12-15 minutes. Halfway through, carefully brush the florets with a little melted butter to encourage browning.
-
11
For the final 2-3 minutes, turn on the broiler (grill) to high to achieve those signature dark 'tandoori' charred spots on the edges of the florets.
-
12
Remove from the oven and immediately sprinkle with a generous pinch of chaat masala while still hot.
-
13
Garnish with fresh cilantro and serve immediately while the exterior is crisp and the inside is succulent.
💡 Chef's Tips
Always ensure the broccoli is bone-dry after blanching; if it's wet, the marinade will slide off and the dish will become soggy. Roasting the gram flour (besan) is crucial as it removes the raw bean taste and acts as a binding agent for the spices. If you don't have mustard oil, use any neutral oil but add a teaspoon of yellow mustard paste for that authentic pungent kick. For a smoky 'dhungar' flavor without a tandoor, place a piece of glowing charcoal in a small bowl amidst the marinated broccoli, pour a drop of ghee over it, and cover the bowl tightly for 5 minutes before roasting.
🍽️ Serving Suggestions
Serve as an appetizer with a side of spicy Mint-Coriander Chutney and thinly sliced red onion rings. Pair with a chilled glass of Riesling or a crisp Indian Lager to balance the spices. Include it as a side dish to a main course of Dal Makhani and Garlic Naan. Drizzle with a little extra lemon juice and a dollop of Greek yogurt for a cooling contrast.