Broccoli With Indian Spiced Yogurt Recipes

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ROASTED BROCCOLI WITH ALMONDS AND CARDAMOM (MALAI BROCCOLI)

This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don't be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.

Provided by Tejal Rao

Categories     vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9



Roasted Broccoli With Almonds and Cardamom (Malai Broccoli) image

Steps:

  • Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.
  • Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 454 milligrams, Sugar 2 grams, TransFat 0 grams

1 2/3 pounds broccoli florets (from 2 to 3 heads of broccoli)
8 ounces cream cheese, softened
4 tablespoons Greek yogurt
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground or freshly grated whole nutmeg
3/4 cup ground almonds
3 tablespoons lemon juice

INDIAN BROCCOLI JUNKA

Spicy broccoli recipe. Serve with Indian bread.

Provided by Harshada Dhande-Sarode

Categories     Side Dish     Vegetables     Onion

Time 32m

Yield 4

Number Of Ingredients 12



Indian Broccoli Junka image

Steps:

  • Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
  • Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir gram flour into broccoli mixture; cook, stirring constantly, until broccoli is coated and doesn't stick to skillet, adding more flour if needed, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 10.2 g, Fat 12.3 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 1323.4 mg, Sugar 2.6 g

3 tablespoons vegetable oil
½ teaspoon mustard seed
1 small onion, chopped
½ teaspoon cumin seeds
1 tablespoon ginger-garlic paste
1 teaspoon chili powder, or more to taste
1 teaspoon ground turmeric
1 head broccoli, chopped
2 teaspoons water
2 teaspoons salt
3 tablespoons gram flour (garbanzo bean flour), or more as needed
1 teaspoon vegetable oil

GRILLED MUSTARD BROCCOLI

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Broccoli     Mustard     Bon Appétit     Yogurt     Spice     Grill     Indiana     Grill/Barbecue     Side     Summer

Yield 4 servings

Number Of Ingredients 10



Grilled Mustard Broccoli image

Steps:

  • Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-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.
  • Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
  • Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Transfer to a platter.

2 small heads of broccoli (about 1 1/2 pounds)
Kosher salt
1/2 cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1 tablespoon whole grain mustard
11/2 teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)

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