Vegetarian recipe ideas
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For the broccoli, mix together the yogurt, cheese, mustard, chilli powder, turmeric, chaat masala, coriander, kasoori methi, mustard oil and 10g of salt. Cut the broccoli heads in half and cook in a pan of lightly salted boiling water for 3 minutes, then scoop into a bowl of iced water and leave until completely cold. Drain really well, then tip into the marinade, toss to coat and leave to marinate at room temperature for 30 minutes.
Meanwhile, to make the sauce, heat the oil in a heavy-based pan over a medium heat and cook the whole spices for 30 seconds until the oil is infused. Add the ginger and garlic paste, chilli powder and green chillies, and continue to cook for 2 minutes, then reduce the heat to medium-low. Add the tomatoes, then cover and cook for 30 minutes until the sauce has reduced by a third and the oil has separated from the tomatoes. Remove the whole spices, then add the cream, butter and fenugreek leaves. Season to taste with honey and salt.
Heat a BBQ or griddle pan to medium-high. Skewer the broccoli halves, putting two on each skewer, and grill for 4-5 minutes, turning and brushing with melted butter, until charred and cooked through.
Spoon the makhani sauce into a deep serving bowl and top with the broccoli halves. Scatter with pickled beetroot before serving.