Mustard Broccoli

Mustard Charred Broccoli

This recipe takes simple planks of broccoli and turns them into rock stars...they carry a Hendrix swagger a Jagger pout and a Billy Idol sneer. This Indian broccoli vegetarian recipe can also be adapted to suit vegan tastes's a simple dish, requires little effort and just needs a healthy appetite. Stalks are dredged in mustard, yoghurt, a chaat masala blend and charred until sweet surrender.

Serves 4 as a side

  • 2 small heads of broccoli
  • Salt
  • 120g whole Greek yogurt (or vegan equivalent)
  • 1 tbs olive oil
  • 1 tbs whole grain mustard
  • 1 tsp chilli powder
  • 1 tsp chaat masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1tbs vegetable oil (to brush broccoli)

Works really well with Malai Chicken Kebabs too

Mustard Charred Broccoli

How To Make Mustard Charred Broccoli

  1. Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  2. Whisk yogurt, olive oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
  3. Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until it's charred in spots, 5–7 minutes.

Perfect with Mango Paneer Kebabs 

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