1 tablespoon Moutarde a l’Ancienne
2 small heads of broccoli (about 1½ pounds)
½ cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1½ teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)
Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-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.
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.
Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.
Recipe credits: Harneet Baweja & Nirmal Save