INGREDIENTS :
- ½ cup hung curd (or Greek yogurt)
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala powder
- ½ teaspoon garam masala (or tandoori masala powder)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice
- 1 tablespoon oil
- salt to taste
METHOD:
Clean and cut 1 medium broccoli head into bite-sized florets ensuring they are roughly the same size for even cooking.
The next step is to blanch the broccoli. Bring a medium-sized pot of salted water to a boil over high heat. Drop the broccoli into the boiling water and let it cook for 1 minute (for firm broccoli). Then, transfer it into a bowl filled with ice water.
Once cooled, drain the water and pat the broccoli dry with a kitchen or paper towel.
Mix everything together until well combined.
Next, add the blanched or steamed broccoli florets to the bowl and gently mix until each piece is evenly coated with the marinade. Cover the bowl and refrigerate for 15-20 minutes to allow the flavors to combine.
Grill the broccoli florets on pan or you can use a air fryer or bake in oven
Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala, and serve it immediately with mint chutney.
