Melt butter in a pan and sauté the Garlic and Onion until the onion is soft and translucent.
Add the blanched Broccoli (floret) to the pan and sauté briefly to combine with the aromatics.
To blanch the broccoli: soak the Broccoli (floret) florets in hot water for 2–3 minutes, then remove and rinse with room-temperature water; drain well before using.
Add Salt, Black Pepper, Turmeric, Red Chilli Powder and Jeera Powder as mentioned, stirring to coat the broccoli and onions in the spices.
Stir in the Grated Cheese and Fresh Cream; add Water (if needed as per consistency) a little at a time to reach your desired sauce consistency, and simmer briefly so the cheese melts and the sauce becomes creamy.
Adjust seasoning with extra Salt, Black Pepper, and a pinch of Chilli Flakes and Mixed Herbs (for seasonings) if desired.
Garnish with chopped Coriander or Fresh Coriander and a sprinkle of Chilli Flakes.
Serve the creamy masala broccoli alongside cooked Basmati Rice (cooked) (tossed with a little Oil, Garlic and Mixed Herbs (for seasonings) if you like) as a herb rice meal bowl.
