1 head broccoli, stems removed and florets halved
2 tsp cumin seeds
2 tsp fennel seeds
5 cardamom pods, seeds removed (about 40-50 seeds) and pods discarded
1 cup plain yogurt
1 tablespoon olive oil
Juice and zest of 1 lemon
Bring a medium pot of salted water to a boil. Blanch the broccoli for about 4 minutes. When done, drain in a colander. Set aside.
Pour the cumin, fennel, and cardamom seeds into a skillet and toast over medium heat for a couple minutes until aromatic. Transfer to a mortar and smash them up with a pestle. A grinder would work, too. Mix together spices, lemon zest, lemon juice, and the yogurt. Season with salt and pepper to taste.
Heat the olive oil in pan over medium high heat. Dump in the drained broccoli and cook until slightly charred, about two minutes.
Plate the broccoli and pour the sauce over top.