Kasundi Malai Broccoli

Kasundi Malai Broccoli

Broccoli or mini trees as my kids call it, is surely a nutrition powerhouse with few calories. A cruciferous vegetable family member which includes the likes of Kale, Brussel sprouts, Bok Choy etc. has calcium almost at par with milk and contains abundant cancer-fighting compounds.

Kasundi is a grainy mustard from Bengal bearing a typical pungency, one comparable to the Japanese Wasabi. It blends beautifully with this recipe giving the bland Malai broccoli a distinct and inimitable flavour!

My Kasundi Malai broccoli is a scrumptious recipe which sets the stage for winter month barbecues… The distinct texture of broccoli and complimenting flavours of the malai (cream) marination and Kasundi unleashes a whole new experience in your mouth!!!

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Course Appetizer
Servings 2 – 3 persons
Prep time 10 minutes
Cook time 20 minutes + 1 hour marination time

Ingredients for Kasundi Malai Broccoli

( 1 cup=200 ml, 1 tbsp=15 ml)

½ cup Hung curd
1/3 rd cup Fresh cream (Amul)
1 tbsp Ginger paste
2 – 3 tbsp Cream cheese (D’electa Philadelphia or Mooz, or you can use

Amul cheese spread)

1 tbsp Garlic paste
1 tbsp Mustard oil
½ tsp Cardamom powder (elaichi powder)
½ tsp Pepper (can use white pepper too)
1 tbsp Kasundi mustard
1 tbsp Lemon juice
100 gms Broccoli florets
2 tbsp Cashew Paste
Salt to taste
Butter for basting

Instructions for the Kasundi Malai Broccoli:

1. Blanch the broccoli florets in boiling salted water for 2 – 3 minutes.  Then immerse them in ice-cold water to retain the green colour. Drain after 5 minutes.
2. For the marinade mix all the other ingredients except butter, whisk well.
3. Add in broccoli florets and let it marinate for ½ hour to 1 hour.
4. Skewer the broccoli onto satay sticks and grill in a tandoor or hot oven. You can do this on the
gas stove too. Apply butter and keep turning the skewer from time to time so as to chargrill the
broccoli evenly on all sides.
5. Serve hot.
Note:  You can adjust the ginger, garlic and mustard quantities to suit your palate.


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