Tandoori Broccoli

Ever thought broccoli could taste like your favorite tandoori kebab? 

This Tandoori Broccoli proves that with the right spices and a quick grill, even the plainest veggie can become the star of your healthy recipe lineup. Ready in just 30 minutes and loaded with protein-rich hung curd and warming Indian masalas, it’s the perfect weight-loss friendly snack or starter.

Why Tandoori Broccoli Wins for Weight-Loss

You want flavor, not just steamed greens. This recipe checks both boxes:

• Low-calorie, high-fiber: Keeps you full without packing on carbs.
  
• Protein punch: Hung curd adds creaminess and muscle-building benefits.
  
• Spice-driven metabolism boost: Chili, cumin, and garam masala light up your calorie burn.
  
• Quick & portable: Perfect for lunchboxes, post-gym snacks, or party platters.
  

Ingredient Highlights: What’s Doing the Heavy Lifting

• Broccoli Florets: Naturally low in calories, high in fiber and vitamins.
  
• Hung Curd: Thick yogurt concentrates protein and tang, helping the spices cling.
  
• Ginger-Garlic Paste: Builds a savory backbone and aids digestion.
  
• Turmeric Powder: Anti-inflammatory powerhouse and vibrant color.
  
• Red Chili & Garam Masala: Layered heat and warmth that rev up metabolism.
  
• Cumin & Chaat Masala: Earthy notes with a hint of tang from chaat masala’s mango powder.
  
• Kasuri Methi & Lemon Juice: Smoky herbaceous hit plus bright acidity.
  
• Ghee: Adds richness and helps achieve those golden, charred edges.
  

🌿 Vegan Swap: Replace hung curd with thick coconut yogurt and use vegan ghee or olive oil—you’ll still get that creamy coating and grill-kissed finish!

Here’s How It All Comes Together

1. Steam to Tenderize: Trim and chop your broccoli, then steam just long enough to soften edges—this step makes grilling faster and prevents raw florets.
   
2. Whisk the Marinade: In a bowl, whisk together hung curd, ginger-garlic paste, turmeric, chili, cumin, garam masala, chaat masala, salt, kasuri methi, and lemon juice until smooth.
   
3. Marinate: Toss the steamed florets in the spice-yogurt mix. Let them sit for at least an hour—this infusion is key for deep flavor.
   
4. Grill to Perfection: Heat a greased grill pan, place the florets cut-side down, and grill for about 3 minutes. Brush with ghee, flip, and grill the other side until golden and slightly charred.
   
5. Finish & Serve: Give one last brush of ghee, toss gently, and remove when every edge has that telltale grill mark.
   

💡 Pro Tip: Don’t over-steam the broccoli—aim for bright green with a slight bite so it crisps up instead of turning mushy on the grill.

What Goes Along

• Mint-Coriander Chutney: The classic cooling partner for tandoori flavors.
  
• Fresh Lemon Wedges: A squeeze brightens the spices.
  
• Simple Vegetable Salad: Cucumber, tomato, and onion tossed in lemon and salt for a refreshing contrast.
  

How to Serve

Plate the broccoli clusters on a platter, drizzle with extra lemon juice, and garnish with fresh coriander. Offer individual chutney cups or lemon wedges alongside for dipping.

Packing & Meal-Prep Tips

• Make-Ahead: Marinate the broccoli up to 12 hours in advance for deeper flavor.
  
• Reheating: Pop under a hot broiler or back onto the grill pan for 2 minutes to revive char and warmth.
  
• Lunchbox Ready: Pack chilled florets and a small chutney container separately—grill marks stay intact.
  

Party & Bulk Preparation

For entertaining, arrange florets on skewers before grilling and keep warm on a foil-lined tray in a low oven. Set up a DIY dipping station with chutneys, lemon slices, and yogurt dip so guests can customize their heat level.