Malai Broccoli (Air Fryer)
A creamy, mildly spiced Indian-style broccoli appetizer marinated in yogurt, fresh cream and cashew paste, then air-fried till golden and crispy. Healthy, vegetarian and easy for beginners.
Ingredients
Equipment
Method
- Wash the broccoli florets and pat them dry. If you like, blanch them in boiling salted water for 1-2 minutes, then transfer immediately to ice-cold water. Drain thoroughly and pat dry. This keeps the broccoli bright green and removes any raw smell.
- In a large bowl, mix hung curd (or Greek yogurt), fresh cream, cashew paste, ginger-garlic paste, cumin powder, garam masala, cardamom powder, white pepper powder, salt, sugar (if using) and cornflour. Stir until you have a smooth, thick marinade.
- Add the dried broccoli florets to this marinade bowl. With clean hands or a spoon, toss gently until each floret is evenly coated. Cover the bowl and refrigerate for at least 20–30 minutes so flavours infuse.
- Preheat your air fryer at 180 °C (360 °F) for 3–5 minutes. Meanwhile, lightly brush or spray the air fryer basket with a little mustard (or olive) oil so the florets don’t stick.
- Arrange the marinated broccoli florets in a single layer in the air fryer basket. Avoid overcrowding — cook in batches if needed. Brush a little oil on top of the florets (to help crisping).
- Air-fry at 180 °C (360 °F) for 8–10 minutes. Halfway through (after about 4–5 minutes), shake or turn the florets gently so they cook evenly.
- Once edges start browning and florets feel tender-crisp, turn off the air fryer. Remove carefully to a serving plate. Squeeze a little fresh lemon juice, and serve hot with mint-yogurt chutney or lemon wedges.
Notes
You can skip blanching if you prefer broccoli a bit more firm and with bite — just ensure the florets are completely dry before marinating. For a lighter version, use low-fat yogurt and skip cream or cheese. Leftovers can be stored in fridge up to 1 day; reheat in air fryer briefly to retain crispiness.