Broccoli Tandoori Masala | Broccoli gravy masala
Broccoli Tandoori masala is a rich, delicious and creamy fusion recipe. This fusion recipe is a perfect recipe for parties and get together. If you wish to eat something healthy and tasty at the same time, then you need to put this recipe on your menu. Broccoli is a super nutritious vegetable that is available almost throughout the year. You just need a handful of ingredients to prepare this lip-smacking recipe.
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For this recipe you have to prepare tandoori broccoli that are simmered in gravy. Tandoori broccoli is prepared by marinating Broccoli in a mixture made with hung curd, turmeric powder, red chilli powder, mustard oil and chaat masala. Then they are grilled in oven or stove top.
This tandoori broccoli is sautéed in onion tomato based gravy. So many Indian spices like turmeric powder, coriander powder, garam masala makes this recipe aromatic. The addition of kasuri merhi gives it a nice flavor. Cashew paste plays an important role to make gravy thick.
Broccoli Tandoori masala can be served with tandoori roti or naan. This recipe goes well with roti, paratha or even jeera rice. So have a look on this recipe.
Course: Main Course
Cuisine: Indian
Prep Time: 40 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
For marination-
400 gm. Broccoli florets, properly washed
½ cup hung curd
Salt to taste
¼ tsp. turmeric powder
½ tsp. coriander powder
½ tsp. Kashmiri lal mirch
¼ tsp. chat masala
1 tbsp. mustard oil
For gravy-
3 tbsp. oil
½ tsp. cumin
A small pinch heeng
2 cloves
½ inch cinnamon stick
2 bay leaves
8 black peppercorn
1 tbsp. ginger garlic, crushed
1 onion, chopped
3 medium tomatoes, pureed
½ tsp. turmeric powder
½ tsp. coriander powder
½ tsp. degi mirch
½ cup curd
10-15 cashews paste
1 tsp. kasuri methi
¼ tsp. garam masala
Salt to taste
Instructions:
Making Tandoori broccoli-
Cut the broccoli florets and wash with clean water.
Take approx. ½ ltr. water in a pan. Bring to boil and add 1 tsp. salt.
Add broccoli florets and cook for 3-4 min. on medium flame.
When it became tender-crisp, immediately remove from water.
Spread over a dry cloth to remove all moisture.
Take ½ cup curd in a bowl. Add all spices and mustard oil.
Whisk well to make a smooth paste.
Add broccoli florets and mix gently.
Heat a pan and add 1 tbsp. oil. Grill all florets from both sides.
When it became grilled, keep aside.
Making gravy-
Heat oil (3 tbsp.) in a pan. Add cumin seeds and heeng. When they crackle, add bay leaves, cloves, cinnamon stick and black pepper.
Add crushed ginger garlic. Saute till become golden brown.
Add chopped onion and Sauté till they become translucent.
Add tomato puree, turmeric powder, coriander powder and red chilli powder. Saute till oil separates.
Add ½ cup curd and stir.
Add cashew paste and ½ cup water.
You can add more water to adjust consistency. Add salt, kasuri methi and garam masala.
Mix and cover with lid. Cook on low flame for 2-3 minutes.
Open the lid, stir and add tandoori broccoli. Mix gently.
Broccoli Tandoori masala is ready to serve.
Serve hot with your favorite paratha, naan or roti.
Tips:
- Use fresh hung curd.
- You may change the consistency of gravy according to your taste.
- You may skip ginger garlic paste.
- If you want spicier, double the amount of red chilli.
- Use fresh and soft paneer.
- You may add cream to make it rich.
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