Tandoori Malai Broccoli
Tandoori Malai Broccoli is a quick to make tasty snack that is also Gluten Free. Made in the Tandoor or Oven to serve at parties or potluck.
Ingredients
- 200 grams Broccoli Tender, firm, green
- 100 grams Hung yoghurt (slightly sour would work too -vegans can use Vegan yoghurt - Cheese n Cream too with varied results}
- 3 tablespoon Cream
- 3 tablespoon Grated cheese Grated,Can add more if preferred
- 3 tablespoon Neutral oil divided use
- 1 teaspoon White pepper powder adjust spice
- ½ teaspoon Red Chilli Flakes
- 1 teaspoon salt
- ½ teaspoon sugar opt.
- ⅛ teaspoon Mace powder
- ¼ teaspoon Cardamom powder
- 1 teaspoon Garam Masala
- 1 teaspoon Lemon Juice
Instructions
- Wash and cut broccoli to medium sized florets (don’t make them bite sized / tiny - the flavours will be lost)
- In a pan, bring 2 cups of water to a rolling boil with a tiny pinch of salt and ½ teaspoon of sugar, add the broccoli. Blanch for less than 2-3 mins and place immediately in cold water for 3-4 mins to retain their crunch and colour.
- Drain throughly and pat them dry gently with a kitchen towel without breaking the florets.
- In a bowl, add all the other ingredients including half the oil and whisk well. Add the blanched and drained broccoli and gently coat the florets with the marinade. Cover and refrigerate for 30-45 mins.
- Towards the end of the marination, preheat oven to 170C. place the marinated broccoli gently on a lined baking pan. Bake for 12~15 mins, and broil for the last 1 min, keeping an eye on them constantly. You can airfry them as well
- Serve with mint chutney and/or salad and lemon wedges.
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