Malai Broccoli
Tender broccoli florets marinated in a creamy yogurt-cheese sauce with Indian spices and baked until golden. A healthy, vegetarian, oven-friendly appetizer or side dish.
Ingredients
Equipment
Method
- Pre-heat the oven to 200 °C (400 °F). Line a baking tray with parchment paper or lightly grease it.
- Wash and cut broccoli into medium florets. Bring a pot of salted water to boil, add broccoli florets and blanch for 2 minutes. Immediately drain and transfer to cold/ice water to stop cooking. Drain and pat dry.
- In a mixing bowl, combine hung curd (or Greek yogurt), fresh cream, grated cheese, ginger-garlic paste, garam masala, cardamom powder, salt and freshly crushed black pepper. Mix well into a smooth creamy marinade.
- Add the dried broccoli florets into the marinade. Gently toss so each floret is coated evenly. Let them rest for 10-15 minutes (or up to 30 minutes if you have time) so the flavours seep in.
- Arrange the marinated florets on the baking tray in a single layer, avoid overcrowding. If you like extra cheesiness, sprinkle a little more grated cheese on top.
- Bake in the pre-heated oven for 15–18 minutes until the edges start to brown and cheese melts. For a slightly charred top, switch to grill mode and grill for 2–3 minutes, watching carefully to avoid burning.
- Remove from oven. Serve hot with mint-coriander chutney, lemon wedges or as a side with Indian breads or salads.
Notes
For lighter version, use low-fat curd and skip or reduce cheese. You can also air-fry instead of baking — set air fryer at 180 °C and cook for 8–10 minutes. Keep florets spaced so they get crispy, not soggy.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.