Broccoli Miloni

Name: Broccoli Miloni
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 fresh, whole mint leaves; 2 tsp Garam Masala; 300 ml (10 fl oz/1¼ cups) double (heavy) cream; ¼ tsp ground turmeric; ½ tsp salt; 1 tsp cumin seeds; 1 tsp nigella seeds; 1 tsp salt; 1 tsp white pepper; 1 tsp ground turmeric; 1 tbsp grated (shredded) root ginger; 4 garlic cloves, minced; 2 tbsp gram flour; 2 tbsp oil; 1 red chilli, finely sliced, to garnish; 2 garlic cloves, minced; 2 tsp minced root ginger; 25 g (¾ oz) fresh fenugreek leaves; 1 large onion, finely sliced; 1-2 tbsp toasted, flaked (slivered) almonds, to garnish; 2-3 green chillies, chopped; 85 g (3 oz/⅓ cup) almond butter; 100 g (3½ oz) leaf spinach; 2 tbsp edible mustard oil; 1 tsp coriander seeds, ground; 250 g (9 oz/1 cup) plain Greek yogurt; 450 g (1 lb) broccoli

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Mustard-crusted, roasted broccoli florets in a silky spinach and fenugreek gravy – a fail-safe way to enjoy your greens. Use every part of the broccoli from leaf to stalk. The almond butter and mustard marinade is rocket fuel for veg.

Ingredients

450 g (1 lb) broccoli
250 g (9

Method

Trim the very base of the broccoli but leave the stem intact. Break off the broccoli florets into bite-sized pieces. Chop the stem into small cubes and tear off the leaves. Set these aside. Blanch the broccoli florets in a large pan of boiling water for 3 minutes. Drain and refresh in ice-cold water. Once cold, drain well in a colander while you make the marinade.