A whole green broccoli sat on an orange sauce on a white oval plate

Malai broccoli

Name: Malai broccoli
Total time: 55 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 300g greek yogurt; 100g soft cheese; 80g wholegrain mustard; 1 tsp chilli powder; 1 tbsp ground turmeric; 1 tbsp chaat masala; 1 tbsp ground coriander; 1 tsp kasoori methi (dried fenugreek leaves); 60ml mustard oil; 1 tsp ground cumin; 2 heads broccoli; pickled beetroot to serve; 1 tbsp vegetable oil; 2 green cardamom pods; 2 cloves; 1 bay leaf; 5cm piece cinnamon stick; 2 tbsp ginger and garlic paste; 1 tbsp kashmiri red chilli powder; 1 green chilli halved; 400g tin plum tomatoes; 100ml double cream; 125g unsalted butter plus extra melted for grilling; 5 kasoori methi (dried fenugreek leaves); runny honey for drizzling

Nirmal Save

Published: January 13, 2022 at 11:49 AM

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Serves 4

Easy

Total time: 55 mins

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Mustard oil adds a pungent, nutty and hot flavour to this vibrant veggie dish, served with a creamy makhani sauce. This recipe comes from London's Soho restaurant, Gunpowder

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for mustard malai broccoli from Soho restaurant, Gunpowder, then check out their golda chingri, kashmiri lamb chops and saffron martini.

Ingredients

Nutrition

BROCCOLI

300g greek yogurt
100g soft cheese
80g wholegrain mustard
1 tsp chilli powder
1 tbsp ground turmeric
1 tbsp chaat masala
1 tbsp ground coriander
1 tsp kasoori methi (dried fenugreek leaves)
60ml mustard oil
1 tsp ground cumin
2 heads broccoli
pickled beetroot

to serve

MAKHANI SAUCE

1 tbsp vegetable oil
2 green cardamom pods
2 cloves
1 bay leaf
5cm piece cinnamon stick
2 tbsp ginger and garlic paste
1 tbsp kashmiri red chilli powder
1 green chilli

halved
400g tin plum tomatoes
100ml double cream
125g unsalted butter

plus extra melted for grilling
5 kasoori methi (dried fenugreek leaves)
runny honey

for drizzling

Nutrition: per serving

kcal908
fat80.8g
saturates36.6g
carbs20.9g
sugars12.9g
fibre10.5g
protein19.1g
salt4.6g

Method

step 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.
step 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.
step 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.
step 4

Spoon the makhani sauce into a deep serving bowl and top with the broccoli halves. Scatter with pickled beetroot before serving.

Try more broccoli recipes

Authors

Nirmal Save

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