Take one large cup of broccoli florets (around 9 or 10) and blanch them.
To blanch cook in boiling water for about 1 minute and then transfer to cold water.
For the marinade, take the hung curd in a large bowl.
Add red chilli powder, garam masala, ginger garlic paste, salt to taste and the lemon juice.
Whisk well and then add olive oil and mix well.
Remove the broccoli from the water and shake well to remove all excess water.
Coat the florets well with the marinade and rest for about 2 hours in the fridge.
Remove and arrange the florets on a grill or on a drip tray if using an oven.
If using an oven set the highest temperature (225/250+c) and preheat.
Remove when done (some char on the tips of the florets).
Serve with spicy green chutney or by itself.
Sprinkle some chat masala if preferred.
Adjust spice levels or add food colour for a usual tandoori look. Can add mustard paste to the marinade.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 16 (94%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 12.3mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17
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