Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Indian, Vegetarian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head Broccoli fresh, cut into medium florets (~300-350 g)
  • 1/2 cup Hung curd or Greek yogurt thick consistency
  • 2 tbsp Fresh cream or heavy cream
  • 1/4 cup Grated processed cheese (or mozzarella / cheddar)
  • 1 tbsp Ginger-garlic paste or finely minced ginger + garlic
  • 1/2 tsp Garam masala powder
  • 1/4 tsp Cardamom powder optional, for subtle aroma
  • Salt to taste
  • Black pepper (freshly crushed) to taste

Equipment

  • Mixing bowl
  • Oven or OTG
  • Baking Tray

Method
 

  1. Pre-heat the oven to 200 °C (400 °F). Line a baking tray with parchment paper or lightly grease it.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.