Indo Western Broccoli

Recipe by Peppercorns by Abhinanda

Ingredients
•    1 medium-size broccoli
•    3 tbsp cashew nuts, broken
•    1 large red onion
•    1/2” ginger
•    6 cloves garlic
•    1 cup milk
•    2 tbsp fresh cream
•    1 large green chilli
• 1.5 tbsp olive oil
•    pepper to taste 
•    salt to taste
•    chilli flakes (optional)

Method

Take broccoli flower. Cut broccoli florets keeping a little bit of the stem. Blanch in hot water. Set aside.

In a small blender make a paste with cashew nuts. Blend this cashew paste with and fresh cream. Do the blending with a fork or a gentle hand whisk.

Grate ginger. In a pestle and mortar, crush garlic and green chilli. You can use a garlic crusher, too. Chop a large red onion in long slices.

In a wok, warm olive oil, fry onion lightly. Then fry the ginger, garlic and chilli for half a minute.

Next, toss the broccoli with a dash of salt. Make the green vegetable crisp and warm.

Separately, again, in a tbsp of warm oil, caramelise the onions till they are pink and crisp. Add the cashew-milk-cream mix. Gently blend on medium heat and season with salt and pepper or chilli flakes.

To serve, place the broccoli on a plate and spoon on the sauce, ensure a generous coating of the green florets. Enjoy with multigrain bread or with any Indian bread.