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Explore Broccoli Tandoori Makhani Recipe | ब्रॉकली तंदूरी मखनी | Chef Sanjyot Keer with 339,740 views, 8,455 likes, and 130 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Broccoli tandoori makhani Prep time: 20 mins cooking time: 30 mins serves: 4 Grilled broccoli Ingredients: • Broccoli florets 2 cups • Water for blanching • Mustard oil 1 tbsp • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Turmeric powder 1/4th tsp • Black salt 1 tsp • Amchur powder 1 tsp • Jeera powder 1 tsp • Garam masala 1 tsp • Ginger garlic paste • Thick curd ½ cup • Salt to taste Method: • Blanch the broccoli florets in a boiling water for 2 minutes, immediately dip into ice cold water. • In a mixing bowl add mustard oil, powdered spices, ginger garlic paste, thick curd and salt to taste, whisk well and add the blanched broccoli and coat it well with the marinade. Marinate it for 15 minutes. • Heat oil in a grill pan or a normal pan, cook the marinated broccoli on medium flame from all sides. Makhani gravy Ingredients: • Freshly prepared Grilled broccoli • Butter 1 tsp • Jeera 1 tsp • Onion 1 medium size • Ginger ½ inch • Garlic 3-4 cloves • Kashmiri red chillies 2 nos. • Cashew nuts 1/4th cup • Tomatoes 3-4 medium size • Salt to taste • Coriander powder 1 tsp • Red chilli powder 1 tsp • Garam masala ½ tsp + ½ tsp • Water 200 ml • Butter 1 tbsp + oil 1 tsp • Ginger 1 inch (juliennes) • Kasuri methi 1 tsp • Honey 1 tsp • Fresh cream 3 tbsp • Fresh coriander 1 tbsp • Live charcoal + ghee Method: • Heat butter in a wok, add jeera and sauté for few seconds, add onions, ginger, garlic and kashmiri red chillies, cashew nuts, tomatoes and sauté for a minute, add salt, red chilli powder, coriander powder and garam masala, sauté for a minute. • Add water, cover and cook for 6-7 minutes. Cool down to room temperature and grind well. • Heat oil and butter in a wok, add ginger and the gravy cook for a minute and add the tandoori broccoli, add salt and ½ tsp garam masala, kasuri methi, honey and fresh cream, cook for 2 minutes, add freshly chopped coriander. • Place a live charcoal in the centre and add few drops of ghee, cover and smoke for 5-6 minutes. • Serve hot with roti or paratha of your choice. Join us on Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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