Makhni Broccoli

Ingredients 

• 1 medium broccoli, separated into florets
• 1 tablespoon oil
• 2 teaspoons butter
• 2-3 green cardamoms
• 4-5 cloves
• 1 inch cinnamon
• 1 tablespoon ginger-garlic paste
• 1 cup fresh tomato puree
• Salt to taste
• 1 teaspoon red chilli powder
• 4 tablespoons readymade tomato puree
• 1 teaspoon garam masala powder
• 2 teaspoons fresh cream

Method

1. Heat a little water in a deep non-stick pan, add broccoli and salt and cook for 3-5 minutes.
2. Heat oil and 1 teaspoon butter in a non-stick wok, add green cardamoms, cloves, cinnamon, ginger-garlic paste, fresh tomato puree, salt and red chilli powder and mix well.
3. Drain the broccoli florets and put them in a bowl of water and ice cubes.
4. Add tomato puree and garam masala powder to the gravy and mix well. Add fresh cream and mix again. Simmer for 5 minutes.
5. Heat the remaining butter in another non-stick wok.
6. Add fresh cream to the gravy in the first wok and mix well.
7. Strain the tomato gravy into a bowl.
8. Strain broccoli from icy water and put into the second wok and toss well.
9. Transfer tomato gravy into serving bowl, top with broccoli and serve immediately.