Craving a delicious restaurant-style starter but don’t have an oven, tandoor, or air fryer? Don’t worry! This Tandoori Broccoli on Tawa is the perfect recipe for you.
Tender broccoli florets are coated in a rich and creamy marinade made with cashews, magaj (melon seeds), hung curd, roasted gram flour, cheese, fresh cream, and aromatic Indian spices. The broccoli is then cooked on a hot tawa until beautifully charred and golden on the outside while remaining tender and flavorful inside.
The combination of cashews and melon seeds gives the marinade a wonderfully creamy texture, while hung curd adds a mild tanginess. Mustard oil provides that unmistakable tandoori aroma, and kasoori methi, chili, chaat masala, and black pepper bring the perfect balance of spice and flavor.
The best part is that you don’t need any special equipment. A simple tawa or heavy-bottomed pan is enough to make this delicious starter at home. A final touch of butter and a little direct-flame roasting gives the broccoli a beautiful smoky flavor that makes it taste just like a restaurant-style tandoori starter.
Serve it hot as an appetizer, party snack, or side dish. Add a sprinkle of chaat masala, squeeze over some lemon juice, and serve it with mint chutney for an irresistible combination.
So, let’s make this easy Tandoori Broccoli on Tawa!
- No oven or tandoor needed: All you need is a tawa or heavy-bottomed pan.
- Restaurant-style flavor: The creamy marinade and smoky finish give the broccoli an authentic tandoori taste.
- Rich and creamy: Cashews, magaj, cheese, curd, and cream make the marinade deliciously rich.
- Quick starter: Once the marinade is prepared, the broccoli cooks quickly.
- Perfect for parties: This makes an impressive vegetarian appetizer for guests.
- Easy to customize: You can adjust the spice level and even use cauliflower instead of broccoli.
- Smoky and crispy: Finishing the broccoli over direct flame gives it a delicious charred flavor.
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For the Broccoli
- Broccoli: 200 g, cut into large florets
- Oil: 1 tablespoon
- Butter: 1 teaspoon
For the Marinade
- Soaked cashews: ¼ cup
- Soaked magaj (melon seeds): ¼ cup
- Cheese cube: 1
- Roasted gram flour (besan): 2 tablespoons
- Hung curd: ½ cup
- Fresh cream: 2 tablespoons
- Mustard oil: 1 teaspoon
- Red chili powder: ½ teaspoon
- Turmeric powder: ⅛ teaspoon
- Kasoori methi: ½ teaspoon
- Black pepper powder: ¼ teaspoon
- Chaat masala: ½ teaspoon
- Ginger: ½-inch piece
- Salt: to taste
For Serving
- Chaat masala, as required
- Lemon wedges
- Mint chutney, optional
Step 1: Prepare the Broccoli
- Start by preparing 200 g of broccoli. Wash it thoroughly under running water and cut it into large, even-sized florets.
- Keeping the florets relatively large is helpful because they are easier to coat with the marinade and turn on the tawa without breaking.
- Place the broccoli florets in a steamer and cover with a lid.
- Steam the broccoli for approximately 3–4 minutes. The goal is to blanch it, not fully cook it.
- After 3–4 minutes, remove the lid and check the broccoli. It should be slightly tender but still firm enough to hold its shape.
- Be careful not to overcook the broccoli at this stage. Overcooked broccoli can become soft and difficult to handle during marination and tawa cooking.
- Immediately transfer the blanched broccoli to cold water. This helps stop the cooking process and preserves the broccoli’s beautiful green color.
- Drain the broccoli thoroughly and keep it aside.
Step 2: Prepare the Creamy Marinade
- Add ½-inch piece of ginger to a mixer grinder.
- Add ¼ cup soaked cashews and ¼ cup soaked magaj (melon seeds).
- Add 1 cheese cube and 2 tablespoons roasted gram flour.
- Blend everything together, adding a little water only if necessary, until you get a smooth and creamy paste.
- Make sure the paste is smooth without large pieces of nuts or seeds. A smooth marinade will coat the broccoli much more evenly.
- Transfer the prepared cashew-melon seed paste to a large mixing bowl.
Step 3: Make the Tandoori Marinade
- Add ½ cup hung curd to the cashew and melon seed paste.
- Add ½ teaspoon red chili powder for color and gentle heat.
- Add ⅛ teaspoon turmeric powder.
- Add ½ teaspoon kasoori methi. Crush the kasoori methi lightly between your palms before adding it to release its aroma.
- Add ¼ teaspoon black pepper powder.
- Add ½ teaspoon chaat masala for a delicious tangy flavor.
- Add 2 tablespoons fresh cream. This makes the marinade rich, creamy, and smooth.
- Add 1 teaspoon mustard oil. This small amount makes a big difference to the tandoori flavor and gives the marinade a wonderful aroma.
- Finally, add salt according to taste.
- Mix everything thoroughly until you have a smooth, thick, and creamy marinade.
- Taste the marinade and adjust the seasoning if needed. If you prefer a more tangy and spicy flavor, you can add a little extra chaat masala or red chili powder.
Step 4: Marinate the Broccoli
- Add the blanched and well drained broccoli florets to the prepared marinade.
- Using a spatula or your hands, gently toss the broccoli so that each floret is completely coated with the creamy marinade.
- Make sure the marinade gets into all the little spaces between the broccoli florets.
- Cover the bowl and place it in the refrigerator for approximately 10 minutes.
- Although this is a short marination time, it allows the broccoli to absorb the spices and gives the final dish a more flavorful coating
Step 5: Cook the Tandoori Broccoli on Tawa
- Place a tawa or heavy-bottomed pan over medium heat.
- Add approximately 1 tablespoon of oil and allow it to heat properly.
- Once the oil is hot, carefully place the marinated broccoli florets onto the tawa.
- Arrange them in a single layer as much as possible. Avoid overcrowding the pan because the broccoli needs direct contact with the hot surface to develop a nice roasted texture.
- Use the remaining marinade to lightly coat the broccoli while it cooks.
- Cook the broccoli over medium heat, turning the pieces occasionally so that they roast evenly on all sides.
- As the broccoli cooks, the marinade will gradually become golden and develop lightly charred spots.
- Continue turning the broccoli until all sides are properly roasted and you see beautiful golden-brown and slightly charred patches.
- Because the broccoli has already been blanched, you don’t need to cook it for too long. The main goal at this stage is to cook the marinade and create a delicious roasted exterior.
Step 6: Add Butter and Give It a Smoky Finish
- Once the broccoli is nicely roasted on all sides, add 1 teaspoon butter to the tawa.
- Toss or turn the broccoli gently so that the butter coats the pieces and gives them a beautiful glossy finish.
- For an extra smoky, tandoori-style flavor, carefully place the roasted broccoli over a direct low flame for a few seconds.
- Turn the pieces gently so that they get lightly charred on different sides.
- Be very careful during this step. The goal is to give the broccoli a slight smoky char, not to burn the marinade.
- Once you see a few dark, roasted spots and the broccoli smells beautifully smoky, remove it from the flame.
Step 7: Serve
- Transfer the hot tandoori broccoli to a serving plate.
- Sprinkle a little chaat masala over the top.
- Serve immediately with mint-coriander chutney and lemon wedges.
- For a restaurant style presentation, garnish with fresh coriander, lemon slices, or a drizzle of cream.
- Our delicious Tandoori Broccoli on Tawa is ready to serve!
Serve this delicious tandoori broccoli with:
- Mint coriander chutney
- Garlic chutney
- Green chutney
- Lemon wedges
- Sliced onions
- Masala chai
- As part of a North Indian starter platter
It also makes a wonderful appetizer for dinner parties, birthdays, festive gatherings, or weekend family meals.
So skip the restaurant and try this easy tawa version at home. Serve it hot, add a sprinkle of chaat masala, squeeze over some lemon juice, and enjoy this delicious smoky starter with your favorite chutney!
- Don’t overcook the broccoli: Steam it only until slightly tender. It will cook again on the tawa.
- Use large florets: Large pieces are easier to marinate and turn while cooking.
- Drain the broccoli well: Excess water can make the marinade watery and prevent proper roasting.
- Use thick hung curd: Regular watery curd can make the marinade too thin. Hung curd gives a thick coating.
- Make a smooth marinade: A smooth cashew and melon seed paste gives the broccoli a creamy restaurant-style coating.
- Don’t skip mustard oil: Even a small amount gives the dish its characteristic tandoori aroma.
- Roast on medium heat: High heat can burn the marinade before the broccoli gets properly roasted.
- Don’t overcrowd the tawa: Cook in batches if necessary.
- Use butter at the end: Adding butter after roasting gives the broccoli a rich flavor and beautiful finish.
- For extra smokiness: Lightly roast the cooked broccoli over direct flame for a few seconds.
- Adjust the spices: Add more chili powder or chaat masala if you prefer a spicier, tangier starter.
- Serve immediately: Tandoori broccoli tastes best when served hot and freshly roasted.
Tandoori Broccoli on Tawa | तंदूरी ब्रोक्कोली
Ingredients
For the Broccoli
- 200 gm Broccoli cut into large florets
- 1 tbsp Oil
- 1 tbsp Butter
For the Marinade
- 1/4 cup Soaked cashews
- 1/4 cup Soaked magaj (melon seeds)
- 1 no Cheese cube
- 2 tbsp Roasted gram flour (besan)
- 1/2 cup Hung curd
- 2 tbsp Fresh cream
- 1 tsp Mustard oil
- 1/2 tsp Red chili powder
- 1/8 tsp Turmeric powder
- 1/2 tsp Kasoori methi
- 1/4 tsp Black pepper powder
- 1/2 tsp Chaat masala
- 1/2 inch Ginger
- Salt to taste
For Serving
- Chaat masala as required
- Lemon wedges
- Mint chutney optional
Instructions
- Wash and cut 200 g broccoli into large florets. Place the florets in a steamer, cover, and steam for 3–4 minutes. Do not overcook; the broccoli should remain slightly firm.
- Immediately transfer the blanched broccoli to cold water to stop the cooking process and help retain its green color. Drain thoroughly and keep aside.
- Add soaked cashews - 1/4 cup, soaked magaj - 1/4 cup, 1/2 inch piece ginger, cheese cube, and roasted gram flour - 2 tbsp to a blender. Add a little water if required and blend until smooth and creamy.
- Transfer the paste to a large mixing bowl. Add hung curd - 1/2 cup, red chili powder - 1/2 tsp, turmeric powder - 1/8 tsp, kasoori methi -1/2 tsp, black pepper powder - 1/4 tsp, chaat masala - 1/2 tsp, fresh cream - 2 tbsp , mustard oil - 1 tsp , and salt to taste.
- Combine everything well to make a thick, smooth, and creamy marinade. Taste and adjust the spices if required.
- Add the drained broccoli florets to the marinade. Gently toss until every piece is evenly coated. Cover and refrigerate for 10 minutes.
- Place a tawa or heavy-bottomed pan over medium heat. Add 1 tablespoon oil and allow it to heat.
- Carefully place the marinated broccoli florets on the hot tawa in a single layer. Cook over medium heat, turning the pieces occasionally so they roast evenly.
- Continue cooking until the marinade develops golden-brown and lightly charred spots on all sides. Avoid high heat, as the creamy marinade can burn quickly.
- Once the broccoli is nicely roasted, add 1 teaspoon butter. Gently turn the florets so the butter coats them evenly.
- For a tandoori-style smoky flavor, carefully place the cooked broccoli over a low direct flame for a few seconds, turning gently to create light char marks. Do not burn the marinade.
- Transfer the hot broccoli to a serving plate. Sprinkle with chaat masala and serve immediately with lemon wedges and mint chutney.
Video
Notes
- Do not overcook the broccoli while blanching; it should remain firm.
- Drain the broccoli thoroughly before adding it to the marinade.
- Use thick hung curd so the marinade sticks properly to the broccoli.
- Roast the broccoli over medium heat to prevent the marinade from burning.
- Mustard oil gives the marinade an authentic tandoori flavor.
- You can use cauliflower instead of broccoli.
- For a spicier version, increase the red chili powder or chaat masala.
- The final direct-flame roasting is optional but gives the broccoli a delicious smoky flavor.
- Serve immediately for the best texture and flavor.
Absolutely! This recipe is specifically designed to be made on a tawa, so you don’t need an oven, tandoor, or air fryer.
Yes. You can use cauliflower florets using the same method. Just make sure to blanch them until slightly tender before marinating.
Yes, although cheese adds richness and helps make the marinade creamy. You can skip it or replace it with a little extra cream.
Magaj refers to melon seeds, commonly used in Indian cooking to add richness and creaminess to gravies, desserts, and marinades. They work beautifully with cashews in this recipe.
Blanching partially cooks the broccoli and softens it slightly before tawa roasting. It also helps reduce the final cooking time while keeping the broccoli tender.
For this recipe, 10 minutes is sufficient. If you have more time, you can marinate it for longer in the refrigerator for an even deeper flavor.
Yes. You can prepare the marinade ahead of time and refrigerate it in an airtight container. Bring it out when you’re ready to coat the broccoli.
After cooking the broccoli on the tawa, lightly roast it over a direct low flame for a few seconds. This creates a delicious smoky, charred flavor.
This can happen if the broccoli is too wet or if the curd is too thin. Drain the blanched broccoli thoroughly and use properly hung curd to get a thick marinade that sticks well.
Yes, but mustard oil provides the characteristic tandoori flavor. If you don’t have it, you can substitute another cooking oil, although the flavor will be slightly different.
