MUSTARD BROCCOLI

I make no apologies for adding yet another recipe from GUNPOWDER. Broccoli never tasted this good, and the creamy spicy MAKHANI SAUCE is delicious.

INGREDIENTS

1 head of broccoli, halved
100g Greek yogurt
50g full-fat cream cheese
2 tablespoons whole grain mustard
½ teaspoon chile powder
1 teaspoon chaat masala
1 teaspoon turmeric powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
2 tablespoons sunflower oil, plus 1 teaspoon
1 tablespoon chickpea flour
2-3 tablespoons ghee, melted
salt

METHOD

Bring a pot of salted water to a boil and cook the broccoli for 3 minutes, then drain and rinse under ice-cold water to prevent it from cooking further. Shake off any excess water and let sit.

In a large dish, mix the yogurt, cream cheese, mustard, chile powder, chaat masala, turmeric, cilantro, cumin, and 3 tablespoons of mustard or canola oil.

Set a skillet over medium heat and toast the chickpea flour for 30 seconds. Add the remaining 1 teaspoon of oil, mix, and toast for an additional 30 seconds, making a fragrant paste. Whisk this into the yogurt mix, then thoroughly coat the broccoli in the creamy spice paste and let sit to marinade for 30 minutes.

Set your oven grill to high and grill the broccoli, cut-side down, for 10-15 minutes, basting it with melted ghee. When golden on top, turn over and broil for an additional 5 minutes on the other side, or until nicely colored.

Serve on a base of MAKHANI SAUCE with pickled beetroot sprinkled on top.

Original recipe from GUNPOWDER Exposives Flavours from Modern Idiaa by Harneet Baweja, Devina Seth, and Nirmal Save