Tandoori Broccoli

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.

0 thoughts on “Tandoori Broccoli

  1. hi
    would love to try this recipe but can we substitute panch poran maala with anything else or should we add only that, i have all the other ingredients other than nigella seeds is there a substitute to that to make this masala. plz help, i wanna make this for a party tommorow afternoon. and one more question, how long can we marinate it.

  2. 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?

  3. 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.

  4. 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.

  5. 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

    1. 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.

  6. Hi guys
    awesome as always 🙂 but here in UK not all ovens have broiler option so what temperature should the oven be in degree celsius.
    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!!

  7. You ladies are simply great.I love how you come up with innovative recipes.Keep up the great work.Love you.

  8. 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!

  9. anuja – salt will let the water go??? constructive comment – plz do us all a favor and improve your english

  10. 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 🙂

  11. 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!

    1. 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…

    2. 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!

  12. 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

  13. 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

    1. 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.

      1. 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

    2. 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.

  14. 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…

  15. A big Thankyou to Hetal and Anuja for sharing all such wonderful recipes. You both make mundane activity of daily cooking exciting.

    1. 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.

  16. What was the Restuarant you had this dish? I tried something similar at BBQ nation in baroda it was yum but extremely creamy.

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