Grilled broccoli with makhani sauce recipe

Ingredients

• 1 portion of pickled beetroot, to serve
• 3 tbsp ghee, melted
• 1 pinch sea salt
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp ground turmeric
• 1/2 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 tsp honey, or to taste (optional)
• 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
• 1/2 tsp ground fenugreek seeds
• 1/2 tsp cumin seeds
• 2 tbsp unsalted butter