Cut broccoli into small florets.

Heat a heavy bottomed pan on medium flame, add 1 teaspoon of oil, broccoli florets, and 5 tablespoons of water.

Add salt and mix well.

Cover and cook until broccoli is al dente (70% cooked), about 5-7 minutes. Keep aside; do not drain water if any is left.

In another pan, dry roast coriander seeds, cumin seeds, and fennel seeds for 5 minutes on medium flame until aromatic.

Switch off heat, add crushed kasuri methi, stir, and cool completely.

Transfer to a mixer jar and grind into a coarse powder; set aside.

Add remaining oil to a heavy bottomed pan on medium heat.

Once hot, add onions, ginger, and garlic; sauté until soft and transparent (3-4 minutes).

Add capsicum, salt, and cook until capsicum softens (about 2 minutes).

Add tomato puree and black cardamom; mix well.

Cook for 3-4 minutes until the tomato becomes thick.

Add prepared kadai masala powder, garam masala, and red chili powder; mix well.

Once it boils, add broccoli florets and stir gently.

Cover and cook for about 3 minutes; turn off heat.

Check salt and spices; adjust to taste.

Serve hot with Tawa Paratha and Boondi Raita.