Grilled broccoli with makhani sauce recipe

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Grilled broccoli with makhani sauce recipe

Mustard is used a lot in the east of India and here it's paired with broccoli, which is in the same family. In India, you often see this dish made with cauliflower, so you could easily interchange them. However, broccoli really soaks in all the flavours and gets even crisper when flashed under the grill. This recipe could serve two as a main or four as a side or starter.

Recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save (Kyle Books, £25).

Ingredients

For the broccoli
  • 1 portion of pickled beetroot, to serve
  • 3 tbsp ghee, melted
  • 1 pinch sea salt
  • 0.5 tsp chilli powder
  • 1 tsp chaat masala
  • 1 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 0.2 tsp ground cumin
  • 2 tbsp mustard or rapeseed oil, plus 1 teaspoon
  • 1 tbsp chickpea flour
  • 1 head of broccoli, halved
  • 100 g Greek yogurt
  • 50 g full-fat cream cheese
  • 2 tbsp wholegrain mustard
  • 1 portion of pickled beetroot, to serve
  • 3 tbsp ghee, melted
  • 1 pinch sea salt
  • 0.5 tsp chilli powder
  • 1 tsp chaat masala
  • 1 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 0.2 tsp ground cumin
  • 2 tbsp mustard or rapeseed oil, plus 1 teaspoon
  • 1 tbsp chickpea flour
  • 1 head of broccoli, halved
  • 3.5 oz Greek yogurt
  • 1.8 oz full-fat cream cheese
  • 2 tbsp wholegrain mustard
  • 1 portion of pickled beetroot, to serve
  • 3 tbsp ghee, melted
  • 1 pinch sea salt
  • 0.5 tsp chilli powder
  • 1 tsp chaat masala
  • 1 tsp ground turmeric
  • 0.5 tsp ground coriander
  • 0.2 tsp ground cumin
  • 2 tbsp mustard or rapeseed oil, plus 1 teaspoon
  • 1 tbsp chickpea flour
  • 1 head of broccoli, halved
  • 3.5 oz Greek yogurt
  • 1.8 oz full-fat cream cheese
  • 2 tbsp wholegrain mustard
For the makhani sauce (makes 250ml/8.5floz)
  • 1 tsp honey, or to taste (optional)
  • 1 pinch sea salt
  • 3 cloves
  • 3 green cardamom pods
  • 0.2 tsp freshly ground black pepper
  • 1 pinch chilli powder
  • 0.2 tsp freshly grated nutmeg
  • 3 tbsp double cream
  • 2 garlic cloves, very finely chopped
  • 2 tsp grated fresh ginger
  • 500 g tomatoes, diced
  • 0.5 tsp ground fenugreek seeds
  • 0.5 tsp cumin seeds
  • 2 tbsp unsalted butter
  • 1 tsp honey, or to taste (optional)
  • 1 pinch sea salt
  • 3 cloves
  • 3 green cardamom pods
  • 0.2 tsp freshly ground black pepper
  • 1 pinch chilli powder
  • 0.2 tsp freshly grated nutmeg
  • 3 tbsp double cream
  • 2 garlic cloves, very finely chopped
  • 2 tsp grated fresh ginger
  • 17.6 oz tomatoes, diced
  • 0.5 tsp ground fenugreek seeds
  • 0.5 tsp cumin seeds
  • 2 tbsp unsalted butter
  • 1 tsp honey, or to taste (optional)
  • 1 pinch sea salt
  • 3 cloves
  • 3 green cardamom pods
  • 0.2 tsp freshly ground black pepper
  • 1 pinch chilli powder
  • 0.2 tsp freshly grated nutmeg
  • 3 tbsp double cream
  • 2 garlic cloves, very finely chopped
  • 2 tsp grated fresh ginger
  • 17.6 oz tomatoes, diced
  • 0.5 tsp ground fenugreek seeds
  • 0.5 tsp cumin seeds
  • 2 tbsp unsalted butter

Details

  • Cuisine: Indian
  • Recipe Type: Broccoli
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 2

Step-by-step

To make the makhani sauce

  1. Set a frying pan over a high heat and add 1 tablespoon of the butter. Once melted, add the garlic, ginger and a pinch of salt and cook for a minute.
  2. Fold the tomatoes and all the spices through. Cook over a medium heat for 5–10 minutes until the tomatoes have broken down and darkened in a colour a little.
  3. Spoon the mixture into a food processor or blender and blend until fairly smooth. Press through a sieve, giving you a smooth sauce.
  4. Warm the sauce gently in a saucepan with the remaining tablespoon of butter. Once the butter is melted, swirl in the cream.
  5. Let the sauce gently bubble away over medium-low heat for about 5 minutes until it has thickened and darkened further. Season with salt and the honey, if needed, to taste. Serve warm.

To make the broccoli

  1. Bring a pan of salted water to the 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 set aside.
  2. In a large dish, mix together the yogurt, cream cheese, mustard, chilli powder, chaat masala, turmeric, coriander, cumin and the 2 tablespoons of mustard or rapeseed oil.
  3. Set a frying pan over a medium heat and toast the chickpea flour for 30 seconds. Add the remaining 1 teaspoon of oil, mix, and toast for a further 30 seconds, making a fragrant paste.
  4. Whisk this into the yogurt mix, then thoroughly coat the broccoli in the creamy spice paste and set aside to marinate for 30 minutes.
  5. Set your oven grill to high and grill the broccoli, cut-side down, for 10–15 minutes, basting it with the melted ghee. When golden on top, turn over and grill 5 minutes on the other side, or until nicely coloured.
  6. Serve on a base of makhani sauce with pickled beetroot sprinkled on top.

This recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save. Published by Kyle Books. Photography by Pete Cassidy.

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