• 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


  1. Soak walnuts in water overnight, or for 5-6 hours.
  2. 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.
  3. 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.
  4. In a bowl, add the florets and the walnut cream paste and let the broccoli marinate for 2-3 hours.
  5. 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.
  6. Serve warm.