Tag: Indian Appetizers

Snacks, starters

Tandoori Broccoli Recipe: Spiced Yogurt-Marinated Vegetarian Starter

Puspa

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!

Uncategorized

Restaurant-Style Dry Paneer Tikka Recipe

Puspa

I still remember the first time I sank my teeth into a steaming hot piece of paneer tikka at a bustling street stall. The smoky aroma of charred spices and tender paneer was unforgettable – I could almost taste the memories.  The vendor, with artful hands, threaded marinated paneer and vegetables onto skewers and roasted them over glowing coals, while around us cool evening air and curry-scented breezes mingled.  Eating that paneer tikka – tangy, spicy, and just a little sweet from the yogurt marinade – felt like a warm hug from childhood.  Every bite took me back to late-night roadside dhaba adventures in my hometown, complete with red-onion salad, bright mint chutney, and laughter with friends.  These cozy memories inspired me to recreate the restaurant-style paneer tikka at home, so I could capture that same spirit whenever I wanted.

Ingredients

Paneer (Cottage Cheese): 250–300g, cut into 1-inch cubes. (Choose fresh, good-quality paneer.)

Vegetables for Skewers: 1 green bell pepper and 1 onion, each cut into chunks. (Red or yellow peppers add color; adjust to taste.)

Thick Yogurt (Hung Curd): ½ cup, thick and creamy. (Strain regular yogurt if needed.)

Ginger-Garlic Paste: 1 tablespoon. (Or 1 tsp each grated ginger and garlic.)

Lemon Juice: 1–2 teaspoons, for tang.

Oil or Ghee: 1–2 tablespoons, to add richness and help char the paneer. (Mustard oil is traditional, or any neutral oil.)

Spices: Kashmiri red chili powder (1 tsp for color), ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp chaat masala (for sprinkling), salt to taste.

Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed. (Adds classic tandoori aroma.)

Optional: A pinch of sugar or 1 tsp tomato paste/ginger-garlic paste with chili oil for extra tang and color.

Skewers: Bamboo or metal, soaked in water if bamboo.

Serving: Mint-coriander chutney, sliced onions, lemon wedges, and a sprinkle of chaat masala.


Preparation

1. Soften the Paneer (Optional): If using store-bought paneer, soak the cubes in hot water for 10–15 minutes, then drain. This rehydrates and softens the paneer, making it more tender and white. Pat the paneer dry before marinating.


2. Make the Marinade: In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil/ghee, and all the spices (red chili, turmeric, coriander, cumin, garam masala, kasuri methi, and salt). Mix well into a smooth paste. Adding oil or ghee to the marinade prevents the paneer from drying out under high heat.


3. Marinate the Paneer and Vegetables: Gently fold the paneer cubes, bell pepper chunks, and onion pieces into the marinade until everything is evenly coated. Cover and refrigerate for at least 2 hours; overnight marination is best for maximum flavor. If you’re short on time, even 30 minutes will add flavor, but longer is better.


4. Preheat the Grill or Oven: When ready to cook, preheat your grill or oven to high heat. For an oven, set it to 230–240°C (450–475°F) on the grill/broil setting. Arrange an oven rack about 5–6 inches from the broiler element.


5. Skewer the Paneer Tikka: Thread the marinated paneer and veggies onto skewers, alternating pieces (paneer – onion – paneer – pepper – paneer, etc.). Leave a little space between pieces so the heat can char all sides.


6. Grill or Bake: Place the skewers on a foil-lined baking sheet or grill rack. For a grill pan or barbie, cook directly. Grill under the broiler or on the barbecue for about 10–15 minutes, turning once halfway, until edges are charred and golden. (If using a tandoor or gas flame, rotate skewers occasionally for even char.) Brush with any leftover marinade or a little oil mid-way to enhance browning. For an authentic char, you can finish each skewer directly over a flame for a few seconds, or use the Dhungar method (below) to infuse smoke.


7. The Dhungar (Smoking) Trick: To get that true smoky flavor at home, heat a small piece of charcoal until red-hot. Place it in a small bowl or foil on the tray with your paneer. Drizzle a teaspoon of ghee or oil on the charcoal and immediately cover the tray with a tight lid or foil. Let it sit for 5–10 minutes so the smoky aroma infuses the tikka before removing the charcoal. (Be careful with this step! Ensure good ventilation.)


8. Rest Before Serving: Once cooked, remove the paneer tikka from the oven/grill and let it rest for a minute. This redistributes juices and keeps the paneer tender.



Tips for Smoky Flavor

Use the Dhungar Method: As described above, smoking the paneer with hot charcoal and ghee adds instant tandoori aroma.

Marinate Longer: The longer you marinate (even overnight), the deeper the flavor. Yogurt-based marinades tenderize the paneer and carry the spices in.

Add Ghee or Oil: Don’t skimp on the fat. A drizzle of oil or a spoon of ghee in the marinade helps the cubes brown and keeps them juicy.

High Heat Char: Broiling at high temperature (230°C/450°F) for 15–20 minutes will give those signature charred edges. Turn skewers mid-cook so they char all around.

Use Mustard Oil: For authentic pungency, use a little mustard oil in the marinade. Its sharp aroma mellows with heat.

Grill Pan or Open Flame: If you have an outdoor barbecue or stovetop grill pan, cook the skewers directly over flame for the best sear. Even using a kitchen torch briefly can create tiny charred spots.


Serving Suggestions

Mint-Coriander Chutney: Serve the paneer tikka with a bright green chutney made from mint, cilantro, green chilis, yogurt, and lemon juice. This cool dip balances the spicy tang of the tikka.

Onion Lemon Salad: Accompany with thinly sliced red onions, cucumber, and a few lemon wedges. Sprinkle the salad with chaat masala or a dash of lemon for zesty crunch. Onion slices and lemon wedges are traditionally served* with paneer tikka.

Naan or Paratha: For a heartier meal, tuck the tikka into warm butter naan or roti, perhaps topping with paneer tikka masala sauce. But on its own as an appetizer, the skewers shine.

Garnish: Dust the hot tikka with a little chaat masala or red chili powder for color. Garnish with fresh cilantro leaves for a final aromatic touch.


Why I Love It

This dish is more than just a recipe to me – it’s a bundle of warm memories.  I love how the smoky, spiced paneer always brings back the laughter of late-night street food runs or the cozy weekends of my childhood.  The vibrant red of the masala, the sizzle of the grill, and that first bite of tender paneer wrapped in charred pepper – it all feels like home.  Cooking paneer tikka reminds me of family gatherings and special celebrations, because whenever this fragrant dish is on the table, everyone’s eyes light up.  Every time I make it, I feel connected to those moments and to the many hands that taught me to crave this taste.  It’s comfort food, show-stopper food, and love all rolled into one.