100gramsHung yoghurt (slightly sour would work too -vegans can use Vegan yoghurt - Cheese n Cream too with varied results}
3TBSPCream
3TBSPGrated cheeseGrated,Can add more if preferred
3TBSPNeutral oildivided use
1tspWhite pepper powderadjust spice
1/2tspRed Chilli Flakes
1tspsalt
1/2tspsugaropt.
1/8tspMace powder
1/4tspCardamom powder
1tspGaram Masala
1tspLemon 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 1/2 tsp 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.
Keyword Broccoli appetiser, Broccoli snack, easy party snack, How to make Tandoori Broccoli, party appetiser, Party food, Party snack, Tandoori Broccoli, Tandoori snacks, vegetarian Finger food