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Imagine Tandoori – just healthier…and prettier…and yummier and so different! Impossible, right? Well, wait till you try the Tandoori Broccoli! Finger-licking good is the only way we can describe this Tandoori Broccoli Dish. Serve it up as an appetizer or as a side to a meal and WOW everyone.
Prep Time: 10 min
Cook Time: 20 min
Serves: 4 (as a side) and 6-8 (as an appetizer)
Ingredients:
Broccoli Florets – 1lb (approx)
Pot of Boiling Water
Salt – 2 tsp
Turmeric Powder – 1/2 tsp
For the Marinade:
Thick Yogurt – 1 cup
Pickle Pieces – few and to taste, chopped
Pickle Masala – 1 tbsp
Panch Puran Masala – 1 tsp
Red Chili Powder – to taste
Salt – if needed
Method:
1. Cut Broccoli into Florets.
2. Boil a pot of Water.
3. Add in Salt and Turmeric Powder and mix.
4. To blanch, drop the Broccoli into the Water gently. Press to submerg in completely.
5. After 2 minutes, transfer the Florets into an Ice Bath.
6. Once cooled, drain out the Water.
7. Next, combine all the marinade ingredients.
8. Taste test to adjust any seasoning.
9. Gently toss the Broccoli in the marinade and mix.
10. Prepare a Bloiler pan and preheat the oven on a “Broil-High”.
11. Coat the Pan with a cooking spray.
12. Spread the Florets on the pan in a single layer without overcrowding.
13. Place the pan close to the top element in the oven.
14. Broil till there is a a little caramelization.
15. Take out and pransfer to a serving tray.
16. Garnish with Lime juice and/or Chaat Masala.
17. Serve hot as a side or as an appetizer.
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Orkut
April 28th, 2012 at 1:14 am
What was the Restuarant you had this dish? I tried something similar at BBQ nation in baroda it was yum but extremely creamy.
[Reply]
April 28th, 2012 at 1:35 am
Hi
Will it work out if i don’t use aluminium foil ??
[Reply]
hetal Reply:
April 30th, 2012 at 9:11 pm
Hi Srilakshmi,
The foil really helps with easy cleanup, however, if you don’t have it, you can just grease the bottom of your pan. You may have a harder time trying to clean up burnt on food.
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April 28th, 2012 at 2:21 am
A big Thankyou to Hetal and Anuja for sharing all such wonderful recipes. You both make mundane activity of daily cooking exciting.
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April 28th, 2012 at 1:16 pm
Hi Hetal & Anuja,
Will Greek yogurt help to minimise the liquid content?
Shakuntala
[Reply]
hetal Reply:
April 30th, 2012 at 9:09 pm
Hi Shakuntala,
Yes, Greek yogurt is a great option!
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April 28th, 2012 at 1:28 pm
Great recipe. I think greek yogurt is a very good idea as it is strained and has no water.
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April 28th, 2012 at 4:45 pm
hey tried the recipe…tastes good…i have a question..can we also use the marinade with tandoori masala (used in paneer tikka)? was just wondering…
[Reply]
hetal Reply:
April 30th, 2012 at 9:08 pm
Hi Shweta,
Yes, you can really add any kind of spices you like. Kudos to your husband
.
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April 28th, 2012 at 4:46 pm
by the way i forgot to mention my husband made it for me
one more fan in ur fanlist
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April 28th, 2012 at 5:31 pm
Hello ladies,
Firstly, a winner of a recipe! However, you forgot to put your text through a spell checker – you have misspellt Broccoli in the caption!
Secondly, a suggestion: how about adding nutrition values to the various dishes that you cook. There are plenty of software out there which would compute the values based on the ingredient amounts. Not that I count calories, but one gets to know about the essential trace elements and vitamins present.
Cheers,
SC
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Olivia Reply:
April 28th, 2012 at 11:57 pm
Dear Seasonedcook: I love perfect grammar too! Thanks for pointing that out! BTW is not misspellt as you wrote, but is misspelt or you could use misspelled too.
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SeasonedCook Reply:
April 29th, 2012 at 2:29 pm
Hey Olivia,
“Bad grammar is the halitosis of the Internet” is a sentiment that I dearly agree with.
As for my transgression, I realized it a second after I hit the ‘Submit’ button. Unfortunately there is no delete/modify option in the present ‘net forum, otherwise I would have done it
.
Cheers,
SC
[Reply]
hetal Reply:
April 30th, 2012 at 9:07 pm
Hi SC,
Thanks for pointing that out! No excuses here, but sometimes with all the multitasking between kids and work, we do make mistakes. Thanks also for your suggestion. We will look into it.
[Reply]
April 28th, 2012 at 6:10 pm
hey …looks yummy
can you please tell me the link for the black forest cake which is in the beginning of the video…have searched but no success .
thx
[Reply]
Milady Reply:
April 29th, 2012 at 9:09 pm
From memory the clip was from the carrot cake recipe
[Reply]
hetal Reply:
April 30th, 2012 at 9:03 pm
Hi Surabhi,
It is Carrot Cake. Here is the link: http://showmethecurry.com/desserts/carrot-cake-eggless-or-not.html
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April 28th, 2012 at 10:18 pm
Thank you Hetal and Anuja, I have learned so much from your site. To make this vegan, I wonder how soy yogurt or silken tofu might perform as the coating for tandoori? Any help would appreciated. Namaste!
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Angel Reply:
April 30th, 2012 at 3:16 pm
Lora, Anuja and Hetal might be able to help better but here are my 2 cents: I am not sure about the silken tofu taste but if you’re using Sogurt (soy yogurt) your marinade will be on the sweeter side. It should work nonetheless. You can counter balance by adding a TBSP or more of lemon/lime juice. Even some pickle-juice (American pickle) or vinegar might do the trick to get it closer to the tangy flavor that regular yogurt adds. I am sure H&A will answer but hope this helps meanwhile…
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hetal Reply:
April 30th, 2012 at 9:02 pm
Hi Lora,
Honestly, we have never tried soy yogurt or silken tofu for this type of marinade. We really appreciate our viewers’ input to share their experience. Thanks Angel!
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April 29th, 2012 at 8:58 pm
Hi Ladies,
Another great recipe! I plan to try it but will probably microwave the broccoli until bright green rather than blanching as suggested, to save on water consumption.
Keep posting, your ideas are inspirational!
M
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April 30th, 2012 at 4:33 am
anuja – salt will let the water go??? constructive comment – plz do us all a favor and improve your english
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Ithaca Reply:
April 30th, 2012 at 4:51 pm
Live and let live!
If you can look past what bothers you, there is a _lot_ to appreciate here.
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Angel Reply:
May 2nd, 2012 at 5:31 pm
Very well said, Ithaca:)
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Aley Reply:
November 12th, 2012 at 9:42 am
Wow, who are you? Do everyone a favour and improve your MANNERS.
Great recipe, ladies!
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April 30th, 2012 at 10:22 pm
Dear girls: Thanks so much for this recipe! It looks so yummy, I have not prepared it yet, but inspired by it I bought 2 big fresh broccoli that are patiently waiting in my refrigerator for this weekend feast!
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May 2nd, 2012 at 2:49 pm
one Quick question for Hetal….pls. help me…
what is “Saunf” called in Gujarati??
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Meghz Reply:
May 2nd, 2012 at 5:29 pm
its called “variyali”
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hetal Reply:
May 2nd, 2012 at 8:01 pm
Thanks Meghz!
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May 2nd, 2012 at 11:19 pm
You ladies are simply great.I love how you come up with innovative recipes.Keep up the great work.Love you.
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May 3rd, 2012 at 12:46 am
I’ve been always looking for the best way to cook broccoli the Indian way. Thanks for the great idea!
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May 3rd, 2012 at 3:50 pm
Hi guys
but here in UK not all ovens have broiler option so what temperature should the oven be in degree celsius.
awesome as always
Secondly if we dont have pickles could we use tandoori masala or something? what would be best substitute in your eyes?
thanks for an amazing show … you both rock!!
[Reply]
May 5th, 2012 at 3:13 pm
Oh, what a tangled “male” we weave, when first we start to ” miss” spell!!!
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June 7th, 2012 at 3:57 am
Namaste ladies,
In this video clip and several others I have been reviewing a statement is made about broiling; ‘place your pan as close to the top of the oven as possible’. I presume the broiler heating device is located at the top of the oven itself. My brioler happens to be in a drawer under the oven and the gas burner acts as the heat source for both oven and broiler. When making these recipes can the pan still be placed at the highest point in the oven or does it have to be placed under the heat source? I am afraid in my drawer type the food will burn much easier because it is not easy or convenient to physically get down to its level.
Thanks for the recipes. Keep up your great work. Rich
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hetal Reply:
June 12th, 2012 at 3:52 am
Hi Rich,
I am sorry, but I have never used a broiler that was separate from the oven. Does your broiler have different levels at which the food can be kept? If so, I would still say to keep it close to the heat source. The point of a broiler is to have a large amount of heat reaching the food quickly (basically to brown it without overcooking it). I understand that it may be difficult to get to its level if it is on the bottom.
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June 13th, 2012 at 1:58 pm
Quick question – I know that not all broilers are the same. But in yours approximately how long did you have it under the broiler before you removed it?
Thanks.
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June 16th, 2012 at 12:34 pm
Great recipe, which also works great in a halogen oven, which makes the clean-up really easy too! A word of caution though, choose your pickle with care and then add other ingredients to taste! I used some lime pickle that happened to be in my parent’s cupboard, which turned out to be v tangy and salty so no extra was required. I think I’ll try a sweet brinjal pickle mext time.
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August 29th, 2012 at 8:40 pm
Hello Hetal & Anuja,
I tried this tandoori brocolli & it tasted amazing. I now want to make it again. I had a couple of questions
1. Can we grill this? As in I am thinking of grilling options for vegetarians except Paneer
2. If yes, then I plan to take this for a potluck. Can I marinate it the previous night & keep? Or would it release water?
[Reply]
hetal Reply:
August 30th, 2012 at 5:09 pm
Hi Nupur,
Yes, you can grill it but marinating the night before will definitely make the broccoli limp.
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November 6th, 2012 at 6:28 pm
it is yummy.
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