Mustard broccoli: Bring water with 1 pinch of salt to a boil in a saucepan and put the broccoli in for 3 minutes. Strain and rinse under ice cold water to prevent it from cooking further. Drain and set aside.
Combine yogurt, heavy cream cheese, mustard, chili powder, chaat masala, turmeric, coriander, cumin and 2 tablespoons mustard or canola oil in a large bowl.
Heat a skillet over medium heat and toast the chickpea flour for 30 seconds. Pour in the remaining oil, stir in, and fry for another 30 seconds until a fragrant paste forms. Add to the yogurt mixture and mix. Coat the broccoli all over with the seasoning paste and set aside to marinate for 30 minutes.
Turn oven broiler function to highest setting and broil broccoli, cut side down, for 10-15 minutes. Meanwhile, brush with ghee. Turn when the top turns golden and grill for another 5 minutes until browned.
Serve on makhani sauce and garnish with beet pickles.
Makhani sauce: heat a pan over high heat and add 1 tbsp butter. To the melted butter, stir in garlic, ginger and 1 pinch of salt and fry for 1 minute.
Add tomatoes and all spices and mix. Simmer over medium heat for 5-10 minutes until tomatoes break down and darken slightly.
Puree the mixture in a blender and pass it through a sieve so that you get a smooth sauce. Simmer this slowly i
Preparation Tip:
In the East Indies, mustard is used a lot. Here it is combined with broccoli, which comes from the same plant family. This dish is often prepared with cauliflower - a variation that is also suitable for this recipe.
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