Indian Broccoli Tikka Masala
A flavorful and healthy twist on the classic tikka masala, using broccoli instead of chicken.
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Marinade
- 1 cup Yogurt plain
- 2 tablespoon Ginger Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 head Broccoli cut into florets
Sauce
- 2 tablespoon Oil
- 1 large Onion finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric
- 1 can Tomato Puree 400g
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper
Preheat oven to 400°F (200°C).
In a mixing bowl, combine yogurt, ginger garlic paste, garam masala, turmeric, cumin, and paprika. Add broccoli florets and coat well. Marinate for 15 minutes.
Spread marinated broccoli on a baking sheet and bake for 20 minutes, until tender and slightly charred.
In a skillet, heat oil over medium heat. Add onions and sauté until golden brown. Add garlic, ginger, cumin, coriander, garam masala, and turmeric. Cook for 2 minutes.
Add tomato puree and cook for 10 minutes, stirring occasionally. Add heavy cream, salt, and pepper. Simmer for 5 minutes.
Add roasted broccoli to the sauce and mix well. Cook for another 5 minutes. Serve hot with rice or naan.
Calories: 250kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 100mg | Calcium: 150mg | Iron: 2mg
Broccoli, Tikka Masala, Vegetarian