Mustard malai broccoli
55 MINUTES | SERVES 4| EASY | V GF
BROCCOLI
greek yogurt 300g
soft cheese 100g
wholegrain mustard 80g
chilli powder 1 tsp
ground turmeric 1 tbsp
chaat masala 1 tbsp
ground coriander 1 tbsp
kasoori methi (dried fenugreek leaves) 1 tsp
mustard oil 60ml
ground cumin 1 tsp
broccoli 2 heads
pickled beetroot to serve
MAKHANI SAUCE
vegetable oil 1 tbsp
green cardamom pods 2
cloves 2
bay leaf 1
cinnamon stick 5cm piece
ginger and garlic paste 2 tbsp
kashmiri red chilli powder 1 tbsp
green chilli 1, halved
plum tomatoes 400g tin
double cream 100ml
unsalted butter 125g, plus extra melted for grilling
kasoori methi (dried fenugreek leaves) 5
runny honey for drizzling
1 For the broccoli, mix together the yogurt, cheese, mustard, chilli powder, turmeric, chaat masala, coriander, kasoori methi, mustard oil and 10g of salt. Cut the broccoli heads in half and cook in a pan of lightly salted boiling water for 3 minutes, then scoop into a bowl of iced water and leave until completely cold. Drain really well, then tip into the marinade, toss to coat and leave to marinate at room temperature for 30 minutes.
2 Meanwhile, to make the sauce, heat the oil in a heavy-based pan over a medium heat and cook the whole spices for 30 seconds until the oil is infused. Add the ginger and garlic paste, chilli powder and green chillies, and continue to cook for 2 minutes, then reduce the heat to medium-low. Add the tomatoes, then cover and cook for 30 minutes until the sauce has reduced by a third and the oil has separated from the tomatoes. Remove the whole spices, then add the cream, butter and fenugreek leaves. Season to taste with honey and salt.
3 Heat a BBQ or griddle pan to medium-high. Skewer the broccoli halves, putting two on each skewer, and grill for 4-5 minutes, turning and brushing with melted butter, until charred and cooked through.
4 Spoon the makhani sauce into a deep serving bowl and top with the broccoli halves. Scatter with pickled beetroot before serving.
PER SERVING 908 kcals | fat 80.8G saturates 36.6G | carbs 20.9G | sugars 12.9G fibre 10.5G | protein 19.1G | salt 4.6G