Tandoori Broccoli

35-40 minutes
Prep: 15 minutes | Cook: 20-25 minutes | Servings: 4


For Marination

½ cup Hung Curd

1 tsp Black pepper powder

½ tsp Black cardamom powder

½ tsp Coriander powder

½ tsp Turmeric powder

Salt to taste

1 tbsp Lemon juice

¼ tsp Degi red chilli powder

½ tbsp Ginger-Garlic paste

1 tbsp Mustard oil

1 tbsp roasted Gram flour


For Washing Veggies

Fresh Water

1 cap Veggie clear


For Blanching Broccoli


Salt to taste

2 medium Broccoli, cut in 4/6 pieces

Iced water


For Tomatoes

2-3 Tomatoes, cut in half

Salt to taste

Black pepper powder to taste


For Chaat Masala

1 tsp Black Cardamom powder

1 tsp Degi red chilli powder

1 tsp Dried Fenugreek leaves

1 tsp Chaat Masala


Other Ingredients

1 tbsp Oil

1 tbsp Mustard oil


Fresh Coriander leaves



For Marination

  • In a bowl add hung curd, black pepper powder, black cardamom powder, coriander powder, turmeric powder, lemon juice, salt, degi red chilli powder, ginger-garlic paste, mustard oil, roasted gram flour and mix everything together.
  • Keep aside for further use


For Washing Veggies

  • In a big bowl add water, veggie clean then mix it and add the vegetables in it set aside for 8-10 minutes.
  • Strain and rinse under running water then wipe the vegetables dry and keep aside for further use.


For Blanching Broccoli

  • In a large pot boil water, salt then add the broccoli and cook it for 1-2 minutes.
  • Now add it in the iced water and let it cool down.
  • Remove on a clean cloth and wipe it dry then keep aside for further use.


For Tomatoes

  • Cut the tomatoes in half, apply some salt and pepper, set aside for further use.


For Chaat Masala

  • In a small bowl add black cardamom powder, degi red chilli powder, dried fenugreek leaves, chaat masala and mix everything properly keep aside for further use.


For Cooking Tandoori Broccoli

  • Apply the tandoori marination to the blanched broccoli properly and set aside.
  • Apply the same marination to the tomatoes and set aside.
  • Heat two grill pan with oil, mustard oil then place the broccoli in one and the tomatoes in another pan.
  • Cook for all sides until golden brown then cooked properly on medium high heat.
  • Remove and serve hot with curd and garnish with coriander leaves.