tandoori broccoli
Tandoori broccoli is an intriguing vegetarian appetiser with the same marination used for famous Indian dish Tandoori Chicken Tikka. In this recipe, I will share a perfect marinate recipe to serve guests with a surprise twist. One can substitute the recipe to the vegetable or meat of their own choice. This recipe works just perfect with broccoli and can be served as a main course too.
I would like to thank Chef Riddhi Chopra from New Delhi, India to help me come across this recipe.
Ingredients-
Broccoli - 2no.
Greek yoghurt- 320gm
Lemon juice- 20ml
Ginger garlic paste- 10gm
Turmeric powder- 4 tbsp
Red chilly powder- 2tbsp
Kashmiri Lal mirch powder(for aroma and fine colour)- 2tbsp
Garam masala- 1tbsp
Coriander powder- 3tbsp
Chaat masala- 1tbsp
Coriander- 1/2 bunch
Mint leaves- 1/2 bunch
Vegetable Oil- 50ml
Kasuri Methi- 25gm
Table Salt- 4tbsp approx.
Black pepper to taste List item
workflow-
method-
stage- 1 mise-en-place
Make florets of broccoli and discard the stalk. Florets are small flower shaped pieces made from the head of broccoli.
Preheat the oven at 220 C
stage- 2 making the marinate
Take a mixing bowl and add greek yoghurt and all the measured spice powders and mix well. You can adjust the seasoning to one’s palate.
Finely chop coriander and mint leaves. Add half of the herbs to the marinate and keep the rest for garnish.
For chopping herbs, it is recommended to keep a bowl with cold water and add the chopped herbs into it. Let it stay for 10-12 mins, you will observe all heavy particles will settle at the bottom. Only the fresh leaves stay on top.
Without disturbing the water, strain the chopped herbs and use it for the recipe.
stage- 3 preparation
Add the florets into the marinate and lightly massage it to ensure even coating. Check the seasoning again.
Spray oil and place a sheet of aluminium foil on a roasting tray and add the marinated broccoli..
Place them evenly gaped and the stalk to be facing upwards. This ensures the stalk cooks evenly and the green colour is maintained.
Now, reduce the temperature to 180 C and roast it for 12- 14 mins or until a nice brown colour appears on the top layer.
Drizzle some oil on top to get a perfect crust during cooking.
Generally, in this recipe we want the broccoli to stay crunchy and hence we don't want to over cook it.
One can blanch and refresh the florets to make it softer. Before marinating, steam florets for 3 mins and immediately place them in ice cold water. Strain after 5 mins and pat dry. Follow the same procedure and you will end up with a soft texture.
Once ready, add the florets in a bowl and sprinkle with chaat masala and butter to get a silky texture.
Serve hot with refreshing salad and mint chutney.
When you are about to serve: As the broccoli comes out from the oven, place a small mixing bowl or claypot with hot charcoal and add a dash of clarified butter. As you see the smoke coming out, wrap the tray with aluminium foil and let it stay for 7-8 minutes. Remove the foil and serve hot. This technique will give an amazing smoky and woody flavour to the broccoli.
stage- 4 making the salad
FOR THE REFRESHING SALAD-
Cut juliennes of red cabbage, romaine lettuce and carrot and place in a mixing bowl.
Finely slice mint leaves and cut buffalo mozzarella in quarters.
Now using a peeler, make thin strips of cucumber.
Mix all ingredients with lemon juice and extra virgin olive oil. Add a pinch of black salt for sharp flavour.
Check seasoning and serve cold.
stage- 5 making the mint chutney
FOR MINT CHUTNEY:
Place mint and coriander leaves in still water. Let the first settle at the bottom. You can also use the stalks of coriander.
Blend all ingredients into a fine paste. Check seasoning.
Don’t overrun the blender, as it might decolour the mint chutney.
Place in the fridge and serve chilled during service.
