Tandoori Broccoli Recipe

Combine mint leaves, cilantro (if using), water, lemon juice, sugar and salt in a blender. Blitz until very smooth. Strain through a fine sieve or muslin into a bowl, pressing solids to extract as much liquid as possible. Reserve 120 ml for plating; remaining mint water can be refrigerated for up to 3 days.

Taste and adjust: add a little more lemon or sugar to balance if needed. Chill while preparing the other components.

Preheat oven to 220°C (430°F) or heat a grill/pan for charred finish. Toss broccoli florets with 3 tbs yogurt, ginger-garlic paste, tandoori masala, ground cumin, smoked paprika, lemon juice, salt and 1 tbs oil until evenly coated.

Spread florets on a lined baking tray (or skewer for grilling). Roast for 12–15 minutes until edges char slightly and broccoli is tender-crisp. If using a pan, cook on high heat 6–8 minutes turning for charred spots. Remove and cool slightly.

Boil or steam the diced potatoes until tender but still holding shape, 8–10 minutes. Drain and lightly mash with a fork; leave some texture.

Heat 1 tbs oil in a skillet over medium heat. Add cumin seeds and let them sizzle 15–20 seconds. Add chopped onion and sauté until translucent, 4–5 minutes. Add green chili and cook 1 minute.

Stir in turmeric, coriander powder and garam masala, cook 30 seconds until fragrant. Add the cooked potatoes, salt and chopped cilantro. Stir to combine and fry 2–3 minutes to dry excess moisture. Remove from heat and let cool slightly.

If using store-bought chutneys, transfer tamarind and mint-coriander chutneys into small bowls for assembly. If making quick mint-coriander chutney: blitz 1 cup mint+coriander, 1 small green chili, 1 tbs lemon juice, 2 tbs water and 0.5 tsp sugar until smooth; season to taste.

If using puff pastry, thaw sheets according to package. Roll each sheet lightly and cut into 6 rectangles (or use triangular assembly for samosa-style). Dust with a little cornstarch to prevent sogginess.

Lay a rectangle on your work surface. Spoon about 1 tbs spicy potato filling in the center, then place 2–3 small tandoori broccoli florets on top (trim larger florets). Add 1/2 tbs tamarind chutney and 1/2 tbs mint-coriander chutney over the vegetables.

Fold pastry over to enclose the filling: for rectangles, brush the edges with beaten egg or a little water, fold and press to seal; for triangles, make samosa folds. Ensure edges are well sealed to avoid leaking.

Brush each parcel with egg wash or milk (or brush with oil for vegan). If frying: heat oil in a deep skillet to 180°C / 350°F and fry 2–3 parcels at a time, turning, until golden and crisp, about 2–3 minutes per side. Drain on paper towels. If baking: place on a lined tray, brush with oil or egg, bake at 200°C (400°F) for 18–22 minutes until puffed and golden, turning tray halfway through.

When parcels are crisped and golden, transfer to a rack. Spoon a little mint water onto serving plates to create a shallow pool (about 20 ml per parcel). Place the warm tandoori broccoli pastry parcel on top of the mint water. Garnish with chopped cilantro and a sprinkle of toasted sesame or nigella seeds. Serve extra chutneys on the side for dipping.