Tandoori-style marinated broccoli florets are a modern Indian appetizer staple – perfect as a party snack or a fusion starter. Inspired by classic tandoori kebabs, this recipe uses hung curd (strained yogurt) spiced with chili, cumin, garam masala and ginger-garlic to coat broccoli pieces. After a short rest, the florets are oven-roasted, grilled or air-fried until tender with charred edges, giving them that coveted smoky flavor. This crunchy, flavorful snack is especially welcome in cooler months when broccoli is in season, and it’s easy to prepare at home as a crowd-pleasing vegetarian bite.
Ingredients
Broccoli: 1 large head (about 300–350 g), cut into bite-sized florets
Hung curd (strained yogurt): ½ cup (makes marinade creamy; can use plain Greek yogurt)
Gram flour (besan): 1 tablespoon (helps the marinade coat the florets and prevents sticking)
Ginger–garlic paste: 1 tablespoon (freshly ground or store-bought)
Turmeric powder: ¼ teaspoon
Kashmiri red chili powder: 1 teaspoon (or paprika for color; adjust spice to taste)
Cumin powder: ½ teaspoon
Garam masala: ½ teaspoon (or tandoori masala powder)
Chaat masala: 1 teaspoon (optional, adds tangy seasoning)
Kasuri methi (dried fenugreek leaves): 1 teaspoon (crushed)
Lemon juice: 1 teaspoon (freshly squeezed)
Oil: 1 tablespoon (neutral oil like vegetable or mustard oil; plus extra for grilling or air-frying)
Salt: to taste (about ½–1 teaspoon)
Optional add-ins: For a richer “malai” version, whisk in 2–3 tablespoons cream or grated cheese into the marinade.
Marinade Preparation and Marinating
1. Prepare the broccoli: Bring a pot of salted water to a boil. Add broccoli florets and blanch for 1–2 minutes, until just bright green. Immediately plunge them into ice water to stop cooking, then drain and pat dry. (This quick blanch keeps broccoli crisp-tender and helps the marinade adhere.)
2. Make the marinade: In a large bowl, whisk together hung curd, besan, ginger–garlic paste, turmeric, chili powder, cumin, garam masala, chaat masala, kasuri methi, lemon juice, 1 tbsp oil, and salt until smooth. Adjust salt and spice to taste. Tip: Roasting the gram flour briefly before mixing (about 1–2 minutes on low heat) gives a nuttier flavor and prevents a raw taste.
3. Coat the broccoli: Add the blanched broccoli to the marinade bowl. Gently toss until each floret is fully coated. Scrape any leftover marinade on the sides.
4. Marinate: Cover and refrigerate for at least 15–20 minutes, ideally 30–45 minutes. (Longer marinating – up to a few hours – deepens the flavor.) The broccoli will absorb the tangy spice mix; the besan helps the marinade cling and crisp up later. If time allows, an hour or more gives a richer taste.
Cooking Methods
After marinating, cook the broccoli by air fryer, oven, or grill. Each method yields charred edges and a smoky hint; choose your equipment:
Air Fryer: Preheat to 180°C (360°F). Arrange marinated florets in a single layer in the basket (work in batches to avoid crowding). Lightly brush with oil. Air-fry for 8–10 minutes, shaking the basket halfway, until edges brown and crisp. The florets should be tender with some charred spots.
Oven: Preheat oven to 218°C (425°F). Line a baking sheet with parchment. Spread marinated broccoli evenly on the sheet. Bake for about 15–20 minutes, then switch to broil (grill) for the last 2–3 minutes to char the tips. Turn once halfway through. (Alternatively, bake at 170°C for 12–15 minutes, then broil 1–2 minutes.) The result is soft inside, crispy outside.
Grill or Grill Pan: Thread broccoli onto soaked skewers or arrange on a hot grill pan. Brush or spray with oil. Grill over medium-high heat, turning occasionally, until each side is golden and charred (about 3–5 minutes per side). You can also use a stovetop “naan grill” or cast-iron griddle: heat it well, drizzle with oil, and cook skewers on direct flame – this adds a lovely tandoori smoke. Tip: If you have a barbecue grill, this is ideal for extra smokiness (preheat to ~200°C).
Stove-Top Tawa (if no oven/grill): Heat a skillet or tawa on medium-high. Add a dash of oil, then place broccoli florets in a single layer. Cook for a few minutes on each side until charred, flipping gently. Covering briefly can steam them through. A splash of water can prevent burning if using the stove.
Always watch closely near the end so they don’t burn. The florets should be fork-tender yet crisp, with charred tips – this is what gives the “tandoori” appeal.
Tips for Smoky Tandoori Flavor
To mimic authentic tandoor smokiness at home, try one of these hacks:
Dhungar (Charcoal Smoke): Wrap a small piece of hot charcoal in foil, place in the bowl with cooked broccoli, and cover for a few minutes. The smoke infuses the florets.
Liquid Smoke or Smoked Spices: A drop of liquid smoke or a pinch of smoked paprika in the marinade can add a subtle char flavor.
Smoked Salt or Paprika: Finishing with smoked sea salt or smoked chili powder boosts the barbecue taste.
Earthen Pot Method: Preheat a small clay pot over flame, pour a teaspoon of ghee in it, and invert over the broccoli (covered) for a minute – an old-school trick for a smoky aroma.
Black Cardamom: Swap green cardamom in the marinade for ½ teaspoon ground black cardamom; it imparts natural smokiness.
Finally, after cooking, squeeze lemon over the broccoli and sprinkle a little chat masala for an extra kick.
Serving Suggestions and Dips
Tandoori broccoli shines with cool, creamy condiments. A mint-cilantro yogurt chutney (mint raita) or a simple yogurt sauce is classic and balances the heat. The tangy mint yogurt chutney, made of mint leaves, coriander, yogurt, and spices, is traditionally served alongside tandoori dishes. Other good pairings:
Yogurt Sauce or Raita: Whisk plain yogurt with chopped cucumber, mint/cilantro, a pinch of salt and chaat masala.
Green Chutney: Mint-coriander chutney (with jalapeño, lime, and yogurt) adds freshness.
Tamarind Chutney: Its sweet-tanginess complements spicy bites.
Onion Salad: Thinly sliced onions and lemon wedges, sprinkled with salt and pepper, add crunch.
Beverages: Serve with a cooling drink – try a sweet mango lassi or a spiced chai to complete the spread.
For a full starter platter, include additional appetizers like paneer or cauliflower tikka. These bites also work well on wraps or sandwiches, paired with coleslaw or pickled veg.
Expert Tips: Cut florets to uniform size for even cooking. Shake the air-fryer basket or turn the skewers for even browning. Don’t skip the marinade resting time – even 15–30 minutes makes a big flavor difference. The besan in the marinade helps everything crisp up beautifully without sticking.
Enjoy this healthy, flavorful appetizer that turns humble broccoli into a show-stopping tandoori broccoli tikka. Your guests will love the charred, spice-coated florets as much as classic paneer or chicken tikka – with the bonus of extra fiber and vitamins!
The Pinch of Masala 