Tandoori Broccoli Recipe
Chilli flakes | pistachio crumble | micro greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Broccoli
Pistachio Crumble & Garnish
Method
Marinade & Broccoli
- 1
Prepare broccoli
Trim the broccoli crowns into evenly sized florets (about 1–1.5 inch pieces). Pat dry with paper towels so the marinade adheres.
- 2
Make tandoori marinade
In a bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, kashmiri red chili powder, red chili flakes, garam masala, salt, and olive oil. Whisk until smooth and homogenous.
- 3
Marinate
Toss the broccoli florets with the yogurt marinade until well coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. If short on time, 20 minutes will still impart flavor.
- 4
Roast or grill broccoli
Preheat oven to 220°C (430°F) with rack in the center, or heat a grill pan over medium-high heat. Line a baking sheet with foil and brush with a little oil. Arrange marinated florets in a single layer, shaking off excess marinade. Roast for 15–18 minutes, turning once, until edges are charred and tender; or char on a hot grill pan 3–4 minutes per side until blistered and slightly blackened. If you want extra smoky flavor, finish under a broiler for 1–2 minutes or use a kitchen torch briefly.
Pistachio Crumble & Garnish
- 5
- 6
Make crumble
Roughly chop the toasted pistachios or pulse once in a food processor until coarse (do not over-process to a paste). Combine chopped pistachios, toasted panko, lemon zest, honey, melted butter and 1/4 tsp salt in a small bowl. Mix to form a slightly clumpy crumble. Taste and adjust salt or honey.
- 7
Finish & plate
Transfer the roasted or grilled broccoli to a serving platter. Sprinkle the pistachio crumble evenly over the florets. Scatter microgreens on top, then finish with the remaining 1/2 tsp red chili flakes for heat and an extra squeeze of lemon from the wedges. Serve immediately.
