Spice up your Festive dinner this Winter with East End Foods

Create the ultimate feast this festive season with South Asian inspired recipes from home chef & food stylist Sonali Cooks

Wednesday 15th December 2021 06:56 EST

With the festive period in full swing, it’s time to come together with family and friends and enjoy delicious food around the table. It’s not been a traditional year, so why not try experimenting with new flavours and injecting some spice into your favourite dishes

This winter, East End Foods has partnered with home chef and food stylist Sonali Cooks to curate the perfect vegetarian dinner-party spread, that’s guaranteed to impress. Grabbing your East End Foods pantry staples including turmeric, cumin and chilli powder, whip up a festive three course spread including an aromatic appetizer, a show-stopping main and a wintery dessert. 

East End Foods’ go to spices, lentils and rice range can be found both in independent stores, Asian specialist shops and within the world food sections at TescoAsda and Ocado, so you can feel confident that you’re adding the most authentic products to your kitchen shelves this season. 

Whole Roasted Tandoori Broccoli, Makani Sauce with Crispy Onions and Barberries

Ingredients & Method


Servings: 4 people



1 medium whole broccoli head, stem trimmed flat


Makhani Sauce

  • 500g ripe tomatoes, chopped
  • 1 white onion, chopped
  • 3 garlic cloves, peeled, chopped
  • 1 inch ginger, chopped
  • 10-14 East End Foods cashews soaked in hot water for 30 mins
  • 1 tbsp oil
  • 1 tbsp East End Foods ghee
  • 1 tsp East End Foods cumin seeds
  • 1 inch ginger
  • 6 tbsp double cream
  • 1/2 tsp East End Foods garam masala
  • 1 tsp East End Foods dried fenugreek leaves
  • 1 tbsp tomato ketchup
  • 3/4 tsp sugar
  • Salt & East End Foods chilli to taste


Tandoori paste 

  • 120g yoghurt 
  • 2 tbsp olive oil
  • 1 tsp coriander-cumin powder
  • 1 tsp East End Foods cumin
  • 1/2 tsp each of East End Foods fennel seeds, East End Foods turmeric powder, East End Foods garam masala, East End Foods chili powder 
  • Salt to taste
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • Juice of 1/2 lemon
  • 1/4 cup water



  • Coriander leaves, roughly chopped
  • Red chillies, thinly sliced
  • 1 tsp each toasted almond flakes, crispy shallots, crispy garlic, barberries



  • In a bowl whisk the tandoori paste ingredients together
  • Coat the broccoli completely with the paste. Leave to marinate for 30 mins then spray with cooking oil and bake at 200C in a pre-heated oven for 40-50 minutes until tender
  • In a food processor, blitz the tomatoes, cloves, cashews, oil and water until smooth. Strain tomato pulp and keep aside
  • Make the Makhani sauce by melting butter in a pan, add cumin seeds then the minced onions-garlic-ginger and sauté until translucent
  • Add the tomato pulp, chilli, garam masala, fenugreek, ketchup, cream, sugar and salt and cook for a few minutes. Remove from heat
  • Place broccoli on a layer of the sauce and garnish

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