Ingredients
- 600-700g broccoli, cut into florets
- 2 tablespoons cream cheese
- 1/2 cup hung curd
- 2 tablespoons cream
- 2-3 cardamom pods
- Pinch of nutmeg
- 3/4 cup California walnuts, soaked overnight
- Juice of 1 lemon
- Few strands of saffron, mixed in 1 tablespoon warm milk
- 1/2 inch ginger
- 5 cloves garlic
- 1 tablespoon mustard oil
- 1 ½ tablespoon kasundi mustard
- Salt and pepper to taste
- Melted butter, for basting
Preparation:
- Soak walnuts in water overnight, or for 5-6 hours.
- Drain and put in blender along with cream cheese, cream, cardamom, saffron, ginger, garlic, mustard oil, kasundi, lemon juice, nutmeg, salt, and pepper. Blend to make a paste.
- In a saucepan boil water and blanch the broccoli florets for a few seconds or till bright green. Strain florets out and put them in ice-cold water to stop them from cooking.
- In a bowl, add the florets and the walnut cream paste and let the broccoli marinate for 2-3 hours.
- Preheat oven to 200°C. Line a tray with parchment paper and grease it with a little oil. Lay the marinated broccoli coated well with the marinade on the tray and bake for 20-25 minutes, turning it and basting it with melted butter halfway through. You can also cook the broccoli on a grill pan on the stove.
- Serve warm.
