Grilled Mustard Broccoli
A flavorful Indian-spiced grilled broccoli dish featuring tender-crisp florets and stems marinated in a tangy yogurt-mustard sauce with aromatic spices like chaat masala, cumin, and turmeric.
Ingredients
- •2 heads broccoli
- •1 tsp Kosher salt
- •½ cup plain whole-milk Greek yogurt
- •1 tablespoon mustard oil or olive oil
- •1 tablespoon whole grain mustard
- •5½ teaspoons Kashmiri chili powder or paprika
- •1 teaspoon chaat masala
- •1 teaspoon ground cumin
- •1 teaspoon ground turmeric
- •2 tablespoons vegetable oil
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Transfer to a platter.
7 min
