Broccoli Malai Tikka

Von Your Food Lab · 40 Min.

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Zubereitung

1. Cut the broccoli into large florets, about 300 grams.
2. Drop the florets into boiling water with a large pinch of salt for 4–5 minutes, until just fork tender but still firm. Move them to ice-cold water to cool, then drain and dry them thoroughly.
3. Boil the cashews and melon seeds for a few minutes, drain, and let them cool completely.
4. Grind the cashews, melon seeds, processed cheese, green chilli, garlic, ginger, fresh cream and a little water to a smooth, fine paste.
5. In a large bowl, combine the hung curd, the paste, corn flour, salt to taste, black pepper, powdered sugar, cardamom, kasuri methi, black salt, chaat masala and the soft butter. Whisk until smooth with no lumps.
6. For smoky flavour, place a small bowl of live charcoal in the marinade, add a spoonful of ghee over it, cover and leave for 4–5 minutes. Then remove the charcoal carefully and mix well.
7. Soak bamboo skewers in water for 30 minutes so they don't burn.
8. Coat the broccoli in the marinade and thread about 3–4 florets onto each skewer.
9. Grill-pan method: heat the pan over high heat, add a little ghee, and cook the skewers over medium-high heat until golden on one side, then turn and cook the other side. Brush with melted butter and hold over direct flame to char.
10. Direct-flame method: hold the skewers over an open flame, turning them regularly until the marinade cooks and browns, brushing with melted butter as you go.
11. Oven or air-fryer method: preheat to 200°C, arrange the skewers on a tray, and cook for 10–12 minutes, brushing with butter after 5–6 minutes.

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