A whole green broccoli sat on an orange sauce on a white oval plate

Malai broccoli

  • serves 4
  • Easy

Mustard oil adds a pungent, nutty and hot flavour to this vibrant veggie dish, served with a creamy makhani sauce. This recipe comes from London's Soho restaurant, Gunpowder


Try this recipe for mustard malai broccoli from Soho restaurant, Gunpowder, then check out their golda chingri, kashmiri lamb chops and saffron martini.




  • greek yogurt 300g
  • soft cheese 100g
  • wholegrain mustard 80g
  • chilli powder 1 tsp
  • ground turmeric 1 tbsp
  • chaat masala 1 tbsp
  • ground coriander 1 tbsp
  • kasoori methi (dried fenugreek leaves) 1 tsp
  • mustard oil 60ml
  • ground cumin 1 tsp
  • broccoli 2 heads
  • pickled beetroot to serve


  • vegetable oil 1 tbsp
  • green cardamom pods 2
  • cloves 2
  • bay leaf 1
  • cinnamon stick 5cm piece
  • ginger and garlic paste 2 tbsp
  • kashmiri red chilli powder 1 tbsp
  • green chilli 1, halved
  • plum tomatoes 400g tin
  • double cream 100ml
  • unsalted butter 125g, plus extra melted for grilling
  • kasoori methi (dried fenugreek leaves) 5
  • runny honey for drizzling


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Spoon the makhani sauce into a deep serving bowl and top with the broccoli halves. Scatter with pickled beetroot before serving.

Try more broccoli recipes

Easy Broccoli Recipe with Romesco Sauce

Nutritional Information

  • Kcals 908
  • Fat 80.8g
  • Saturates 36.6g
  • Carbs 20.9g
  • Sugars 12.9g
  • Fibre 10.5g
  • Protein 19.1g
  • Salt 4.6g