The Tandoori Broccoli Recipe, Straight From The Menu

As promised, here’s the Tandoori Broccoli recipe straight from the menu.

Get a head of broc, pull off the florets and blanch in boiling water then put it straight into ice water. Remove and gently squeeze the broccoli out of any remaining water.

Mix live yoghurt and a tandoori mix together and marinate the broccoli. If you don’t have a tandoori mix handy make one! Lazy bones!

Tandoori Mix (it ain’t rocket science)

Coriander powder, cumin, garlic powder, ginger powder, cloves, mace, fenugreek powder, cinnamon, black pepper, cardamom, and nutmeg.

Leave in the fridge over night not covered.

Turn on your oven to 200 and roast your broccoli until its scorched. Possibly 20 minutes. 

Smear some hung yoghurt on the plate and add a good grind of salt. Add very thinly sliced red onion, mint leaves, and coriander leaves.

Garnish with a lime wedge and drizzle over pudina.

What’s Pudina, Chef, I hear you cry!

1 medium onion, cut into chunks
1 bunch fresh coriander 
1 ½ bunch fresh mint leaves
1 green chili pepper
1 tablespoon tamarind juice or lime juice
½ teaspoon salt
¼ cup water, or as needed

We garnish with turmeric tempered betel leaves—that’s chefy—and some pickled sweet vegetables. Enjoy!

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