
Tandoori Broccoli recipe तंदूरी ब्रोक्कोली बिना तंदूर No Oven No Tandoor
Ingredients
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
Water
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
Curd
Fresh Coriander leaves

Process
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.
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