Pan roasted Tandoori broccoli
Broccoli is a veggie I don’t remember having had as a kid. However, it’s easily one of my favorite veggies now. It also happens to be Adya & Tasha’s favoured veggie as well. I have been trying to perfect a tandoori broccoli for a while now – one that doesn’t require baking/ oven & one that doesn’t require a lot of oil. A few weeks back, I blanched the broccoli in some hot water before marinating it in a tandoori spice mix which once marinated, grilled on a grill pan. Since the broccoli is already half cooked with the blanching process, the time it takes to grill is very little & hence the oil taken is also very less. There is no compensation on the taste as well. oh btw, I am sure I am not the first person who has figured this out and I am sure there are plenty of recipes out there already similar to this one but hey, my bulb went off a bit late but I am not complaining :). I figured it out atleast now :D. Ever since I figured this out, I have made this quite a few times. I documented it one fine day when I made a broccoli head just for Tash & Ads. I am not exaggerating, but they finished the whole broccoli head just between themselves. Mom & I had a bit to taste just to ensure it’s worth it to go on to the blog :D. Tash & I love this Malai broccoli version from a place called Ushna in Abu Dhabi & I am going to try and nail that next time. I think I need to add cream instead of curd for the marinade. Anywho, that for later :).
- 1 medium broccoli roughly 500gms
- 2 tsp refined/ olive oil
- 2 tsp thick curd
- 1/2 tsp coriander powder
- 1/2 tsp tandoori masala powder
- 1/4 tsp garam masala
- 1/2 tsp salt
- 1/2 tsp amchur/ dried mango powder
- 1/2 tsp red chilli powder
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Cut the broccoli head into big florets.
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In a broad vessel, add 4 cups of hot water & blanch the broccoli florets for 6-7 minutes.
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Strain the broccoli and run it through cold water to stop the cooking process.
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In a small bowl, mix all the ingredients mentioned in the 'For the marinade' section.
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In the same broad vessel, add the blanched broccoli & mix it with the marinade. Set it aside (closing with a lid) for 1 hour.
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After an hour, heat a grill/ flat pan with some oil & grill the broccoli on high heat tossing each of the broccoli floret on all it sides each till you get the required amount of black charring (I like mine a bit too charred :)). This should take a total of about 3-4 minutes for every batch that you will be grilling.
- I did not put any red chilli powder in this recipe since Tash can't handle spice much at all. It was still yummy. For us adults, I add 1/2 tsp red chilli powder.
- Marination is actually quite important for the flavours to soak into the broccoli. If you don't give enough time, doesn't taste as great.
- Blanching the broccoli before hand makes the job much easier & I am probably never going to not do this going forward.
Stepwise pictures
Cut the broccoli head into big florets.
In a broad vessel, add 4 cups of hot water & blanch the broccoli florets for 6-7 minutes.
Strain the broccoli & run it under cold tap water. This is to stop the cooking process of the broccoli. What we now have is half cooked broccoli. Transfer this back to the big bowl.
In a small bowl, add all the ingredients required for the marinade – curd, garam masala powder. red chilli powder, coriander powder, salt & amchur.
Mix well to form a smooth paste.
Add the marinade to the broccoli florets & mix well. Set it aside for 1 hour.
After an hour, heat a grill/ flat pan with some oil & grill the broccoli on high heat tossing each of the broccoli floret on all it sides each.
Do this till you get the required amount of black charring (I like mine a bit too charred :)).
This should take a total of about 3-4 minutes for every batch that you will be grilling. Set the charred broccoli aside on a plate. Finish the grilling process for all the broccoli florets.
Plate and eat :). For once, I have a nice dip to accompany as well.
