Tandoori Broccoli
Tandoori Broccoli brings the smoky, spicy flavors of traditional tandoori cooking to tender broccoli florets. Marinated in yogurt and aromatic spices, then oven-roasted to perfection, this dish is a vibrant and healthy appetizer or side inspired by Indian cuisine.
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Ingredients
- 500 gramsbroccoli florets
washed and cut into bite-sized pieces
- 120 gramsplain yogurt
thick or Greek yogurt preferred
- 1 tablespoonlemon juice
- 1 teaspoongarlic paste
- 1 teaspoonginger paste
- 1 teaspoonred chili powder
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 0 ½ teaspoonturmeric powder
- 0 ½ teaspoongaram masala
- 1 teaspoonsalt
- 1 tablespoonmustard oil
or any neutral oil if unavailable
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
- 0 ½ teaspoonchaat masala
optional, for sprinkling
Instructions
Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper or lightly grease it.
In a medium bowl, combine the plain yogurt, lemon juice, garlic paste, ginger paste, red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, salt, and mustard oil. Mix well to create a smooth marinade.
Add the broccoli florets to the marinade and toss until each piece is well coated. Let it marinate for at least 15 minutes to allow flavors to develop.
Spread the marinated broccoli evenly on the prepared baking tray in a single layer, ensuring they are not overcrowded.
Roast in the preheated oven for 18-20 minutes, turning halfway through, until the broccoli is tender and has slightly charred edges.
Remove from the oven and transfer to a serving plate. Sprinkle with chopped fresh coriander leaves and, if desired, a pinch of chaat masala for an extra tangy flavor.
