Tandoori Broccoli on Tawa | तंदूरी ब्रोक्कोली
Creamy and flavorful Tandoori Broccoli made on a tawa without an oven, tandoor, or air fryer. Broccoli is coated in a rich cashew, melon seed, hung curd, and spice marinade, then pan-roasted until golden, smoky, and delicious.
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.