Malai Broccoli Recipe
Mustard oil adds a pungent, nutty and hot flavour to this vibrant veggie dish from London's Soho restaurant, Gunpowder. Serve with a creamy makhani sauce
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Saucepan
- Stove
- Spoon
- Skewer
- Griddle
- Grill
- Pastry brush
- Serving bowl
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
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