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TANDOORI BROCCOLI

Preparation time 15 minutes
Cooking time 20-25 minutes
Serving 4

Ingredients
For Marination
½ cup Hung Curd
½ 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 clean

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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