PREPARATION

1. Take a heavy skillet, add 1.5 litres water and bring it to a boil.

2. Add 350 grams broccoli and stir well.

3. Boil for 5 - 7 minutes on medium heat.

4. Add the broccoli into the cold water.

5. Drain the broccoli and keep aside.

6. In a mixing bowl, add 2 tablespoons oil, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, 1 teaspoon black salt, 1 teaspoon dry mango powder, 1

teaspoon cumin powder, 1 teaspoon garam masala, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 100 grams curd and mix it well.

7. Add the broccoli and mix it well.

8. Marinate for 15 - 20 minutes.

9. Heat 2 tablespoons oil in a grill pan and grill the broccoli until it turns golden brown in color from all sides.

10. Remove it from heat and keep aside.

11. Heat 30 grams butter in a skillet, add 1 teaspoon cumin and stir well.

12. Then, add 130 grams onions and fry till translucent.

13. Add 2 teaspoons garlic cloves, 1 tablespoon garlic, 3 dry red chili and stir well.

14. Now, add 50 grams cashews, 250 grams tomato and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.

17. Then, add 200 milliliters water and mix it again.

18. Cover it with lid and cook for 8 - 10 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Remove it from heat and allow it to cool.

21. Transfer this into a blender and blend it into a smooth puree.

22. Heat 15 grams butter, 1 tablespoon oil in a heavy skillet, add 30 grams ginger julienne and stir well.

23. Then, add the blended paste and mix it well.

24. Add 200 milliliters water and mix it well.

25. Bring it to a boil.

26. Now, add the cooked broccoli and mix it well.

27. Add 1 teaspoon dry fenugreek leaves, 1 teaspoon honey, 80 grams fresh cream and mix it again.

28. Cook for 5 - 7 minutes on medium heat.

29. Add 2 tablespoons coriander and mix it well.

30. Place a aluminium foil bowl in it.

31. Place a burning charcoal, add some ghee in it.

32. Cover it with lid and cover for about 5 minutes.

33. Open the lid and remove the charcoal.

34. Remove it from heat.

35. Garnish with fresh cream and coriander.

36. Serve.