Tandoori broccoli

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
Broccoli: 250 g

Peanut paste: 60 g

Green chilli paste: 30 g

Green coriander paste: 40 g

Roasted cumin powder: 5 g

Roasted coriander powder: 5 g

Kasoori methi powder: 3 g

Rock salt: 2 g

Salt to taste

Ginger paste: 5 g

Garlic paste: 5 g

Mustard oil: 50 ml


  • Blanch the broccoli flowerets, marinate with ginger-garlic paste and salt and keep aside.
  • In a tray, mix the rest of the ingredients with half of the mustard oil and mix well, avoiding lumps.
  • Put the marinated broccoli in the prepared mixture and keep aside for two hours for the flavours to sink in well.
  • In a skewer, put the broccoli pieces and cook in a tandoor, rotating it regularly for two to three minutes. Take it out and let it rest it for two minutes.
  • Baste the broccoli with the remaining mustard oil and put in the tandoor till well done.
  • On a starter plate, arrange the tandoori broccoli. Sprinkle chat masala, garnish with masala, lachchha onion and lemon wedge.
  • Serve hot.

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