Air fryer recipe · Sides
Tandoori Broccoli
Broccoli florets in a yogurt tandoori coat, roasted until smoky at the tips.
- 15 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 6.1 gprotein
- 14.0 gcarbs
- 8.4 gfat
- 5.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- broccoli1 large head, cut into florets
- yogurt3 tbsp
- tandoori masala1.5 tsp
- ginger garlic paste1 tsp
- olive oil1 tbsp
- salt1/2 tsp
Method
Cut florets
Cut the broccoli into medium florets and pat them fully dry. Damp florets steam and stay soft, while dry ones take a thick coat of marinade and roast to smoky, charred tips.
Whisk the marinade
Mix the yogurt, tandoori masala, ginger garlic paste, oil and salt into a thick paste that clings. A thick coat stays on the florets in the hot basket instead of dripping off and burning.
Marinate
Fold the florets through the marinade until each one is evenly covered, then rest for 10 minutes. Resting gives the spices time to settle into the surface so every bite carries flavour.
Preheat
Preheat the air fryer to 190°C for 3 minutes. A hot basket sears the florets the moment they land, which sets the coating fast and stops it sliding off into the base of the drawer.
Roast
Air fry at 190°C for 12 min, shaking twice, until the florets are tender inside and smoky and charred at the tips. Shaking keeps them from sitting in one spot and scorching unevenly.
