Tandoori Broccoli Masala

[Goodwitch9]

Does anyone have this recipe from East by Meera Sodha? My cookbooks are in storage and I want to make it tomorrow! Many thanks.

Here you go.

TANDOORI BROCCOLI

The tandoor has been around for over 5,000 years, but you will struggle to find one in an Indian home as this ancient clay oven remains the reserve of restaurants, cafes and makeshift street-food stalls. In most of the Western world, things are different. Ovens are commonplace and, with the press of a few buttons, we can bring their heat to anything and everything. In this recipe I’ve given broccoli the classic tandoori marinade makeover and it suits it. The key to this dish is to work the marinade into the florets but not to overdo it. Charring the broccoli will bring out a fantastic contrasting bitter edge to the creamy marinade.

Serves 6

rapeseed oil
2 broccoli crowns
240g full fat cream cheese
1 tbsp lemon juice
3 cloves of garlic, crushed
3cm ginger, peeled and grated
1¼ tsp Kashmiri chilli powder
1¼ tsp salt
1 tsp garam masala

Preheat the oven to 200°C fan/220°C/425°F/gas 7, line two baking trays with foil and brush a little oil over the foil.
Turn the broccoli crowns upside down and carefully quarter them lengthways. Mix all the other ingredients together in a bowl and push the mixture into the nooks and crannies of the broccoli florets with your hands, leaving the stems bare.
Put a little oil into the same bowl and, using a pastry brush, brush the stems with the oil. Spread the quarters out across the trays and bake for 20 minutes, or until the stalks are tender and the florets are a burnished red. Transfer to a dish, and serve.

Try a Google for this, there's quite a bit about it on line, the NYT seems to have the full recipe and method.

Oh X post @PoppyGG !

Thank you Poppy!

You're welcome.