

Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Creamy Malai Broccoli, perfectly spiced and iron-boosting! Served with fresh mint chutney for a gut-friendly snack.

Tender broccoli florets marinated in a rich, creamy blend of yogurt, cheese, and mild spices, then grilled or baked to perfection. A luxurious vegetarian appetizer that melts in your mouth.
Serving size: 1 serving

A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Serving size: 1 serving


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Creamy Malai Broccoli, perfectly spiced and iron-boosting! Served with fresh mint chutney for a gut-friendly snack.
This mughlai dish is perfect for snack. With 337.07 calories and 14.350000000000001g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until slightly tender but still crisp. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. This keeps it green and crunchy. Drain well and pat dry with a clean kitchen towel. Ensure the florets are completely dry so the marinade sticks well.
Make the marinade: In a large mixing bowl, combine the hung curd, fresh cream, and grated processed cheese. Whisk until smooth and creamy. Add the besan, cornflour, ginger garlic paste, lemon juice, cardamom powder, white pepper powder, garam masala, crushed kasuri methi, and salt. Mix everything together until you have a thick, lump-free marinade.
Marinate the broccoli: Gently add the dry, blanched broccoli florets to the marinade. Use your hands or a spatula to coat each floret evenly. Be gentle to avoid breaking them. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Cook the broccoli: Thread the marinated broccoli florets onto bamboo or metal skewers. Heat oil in a non-stick pan or grill pan over medium-high heat. Carefully place the skewers in the pan. Cook for 10-12 minutes, turning every 2-3 minutes, until all sides are golden brown and have light char marks.
Finish and serve: Once cooked, remove the skewers from the pan. Brush the hot broccoli with melted butter and sprinkle with chaat masala. Serve immediately with mint chutney and onion rings.
Prepare the Herbs (4 minutes)
Combine Ingredients in Blender (1 minute)
Blend to a Smooth Paste (3 minutes)
Taste, Adjust, and Serve (2 minutes)