Smoky Creamy And Irresistible! Tandoori Broccoli Makhani | Party Special Recipe | Chef Varun
Learn how to make Tandoori Broccoli Makhani – smoky, oven-roasted broccoli marinated in spiced yogurt and served in a rich, creamy tomato-cashew gravy, perfect to enjoy with naan, roti, or jeera rice.
Indulge in the rich and smoky flavours of Tandoori Broccoli Makhani – a delicious vegetarian twist on the classic makhani gravy. Tender broccoli florets are marinated in spiced curd, roasted to perfection, and simmered in a creamy tomato-cashew gravy infused with butter, aromatic spices, and dried fenugreek leaves.
This restaurant-style dish is perfect for special dinners, festive menus, or whenever you’re craving something indulgent yet wholesome. Serve it hot with naan, roti, or jeera rice for a complete and satisfying meal.
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Ingredients
For Blanching:-
Water (for boiling)
Salt – as per taste
1 whole Broccoli (stalk removed)
For Marinade:-
½ cup Curd
2 tbsp Mustard Oil
Salt – as per taste
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
For Tomato Cashew Gravy:-
1 kg Tomatoes (roughly cut)
50 gms Cashew Nuts
½ cup Onions (roughly cut)
8–10 Garlic Cloves (peeled)
4–5 tbsp Butter
2–3 tbsp Sugar
Salt – as per taste
1 tbsp Red Chilli Powder
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
1 tbsp Dried Fenugreek Leaves
½ tsp White Vinegar
Warm Water – as required
For Garnishing:-
Fresh Cream
Chilli Oil
Chopped Paneer
Fresh Pomegranate
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