Broccoli With Indian Spiced Yogurt Recipes

SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS

Steps:

• Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
• Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
• Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
• Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
• Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.

GRILLED MUSTARD BROCCOLI

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.

BAKED BROCCOLI DUMPLINGS WITH INDIAN-SPICED YOGURT GRAVY

Steps:

• Preheat your oven to 410ºF and line a baking sheet with parchment paper.
• In a medium bowl, thoroughly mix all the dry ingredients.
• Add the water and mix into a thick pasty batter.
• Add the finely chopped broccoli and stir to coat.
• Add chopped green chili for spicier fritters, if desired.
• Drop tablespoon-full blobs on the prepared baking sheet and bake for 18 minutes.
• Broil on low for an additional 30 seconds for lightly browned dumplings.
• In a medium bowl, whisk the yogurts to make them smooth.
• Add the chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
• Add the water and whisk to combine into a thin mixture.
• In a medium pan, add the oil and heat on medium.
• Add the cumin seeds and let them cook for 30 seconds.
• Add the ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until the garlic is golden.
• Add the yogurt chickpea mixture and bring to a boil.
• The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
• Reduce the heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
• Taste and adjust the salt and spice, as desired.
• Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
• Serve as is, with Rice or Richa's Vegan Naan.

BROCCOLI WITH INDIAN-SPICED YOGURT

Steps:

• Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain.
• Heat oil in a skillet, and add the drained broccoli.
• Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
• Stir most of the spice mixture into the yogurt with the juice of the lemon.
• Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.