Tandoori broccoli

Ingredients

• 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

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Preparation

• 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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