By Shreya Sarpal
March 7, 2026
Each floret roasts until the edges lightly char and turn smoky while the inside stays juicy and firm; the cream-cheese coating forms a thick, peppery layer that clings to every bite, melting slightly as it hits your tongue.
250 g broccoli florets ½ cup fresh cream 2 tbsp hung curd 1 tbsp ginger-garlic paste 1 tbsp cornflour 1 tbsp grated cheese 1 tsp white pepper ½ tsp garam masala Salt to taste 1 tbsp butter 1 tsp lemon juice
Blanch broccoli in salted boiling water for one minute and pat completely dry.
Mix cream, curd, cheese, ginger-garlic paste, cornflour, spices, salt, and lemon juice into a thick marinade.
Coat the broccoli evenly and let it rest for at least 30 minutes.
Roast at 220°C for 12-15 minutes or grill until lightly charred at the edges.
Brush with melted butter and serve hot.