Malai Broccoli
Tender broccoli florets bathed in a luxuriously creamy, delicately spiced gravy. This mild vegetarian curry gets its richness from fresh cream and cashew paste, balanced with gentle aromatics. A restaurant-style dish that comes together quickly and pairs beautifully with naan or steamed rice.
For 4 servings
- prep · ~5 min
Soak the cashews and blanch the broccoli.
1.Soak cashews in hot water for 20 minutes. Drain and set aside.2.Bring a saucepan of water to a rolling boil.3.Add broccoli florets and a pinch of salt. Boil for 2 minutes.4.Drain immediately and plunge into ice-cold water to stop cooking. Drain well and set aside.TIPDon't skip the ice bath — it locks in the bright green color of the broccoli. - temper · ~1 min
Saute the whole spices.
1.Heat ghee and oil together in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them crackle for 20 seconds until fragrant.TIPUse medium heat — high heat burns the cumin and turns the gravy bitter. - saute · ~7 min
Cook the onion-ginger base.
1.Add chopped onion, ginger, garlic, and green chili to the pan.2.Saute for 5 to 7 minutes until the onions turn soft and translucent. Don't let them brown.3.Turn off the heat and let the mixture cool for 5 minutes. - mix · ~2 min
Blend the creamy base paste.
1.Transfer the sauteed onion mixture to a blender jar.2.Add the soaked, drained cashews.3.Blend to a smooth, fine paste, adding 2-3 tablespoons of water as needed to help blending.TIPMake sure the onion mixture is completely cool before blending, especially if using warm cream later, to avoid splitting. - simmer · ~10 min
Bring the gravy together.
1.Wipe the same pan clean and place it back on low heat.2.Pour the blended cashew-onion paste into the pan.3.Add turmeric powder and red chili powder. Stir well.4.Cook the paste for 4-5 minutes, stirring continuously, until it thickens slightly and releases a glossy sheen.5.Add whisked yogurt and mix vigorously to incorporate without curdling.6.Pour in 0.5 cup water, salt, and sugar. Stir and bring to a gentle simmer.TIPKeep the flame low when adding yogurt and stir briskly — sudden high heat can curdle the gravy. - simmer · ~5 min
Add the broccoli and finish the curry.
1.Gently fold the blanched broccoli florets into the simmering gravy.2.Let it cook on low heat for 3-4 minutes so the florets absorb the flavors.3.Pour in the fresh cream and sprinkle garam masala over the top.4.Stir gently and simmer for exactly 1 minute more. Do not boil after adding cream.TIPCream can split if boiled vigorously. Keep the heat on low and just warm it through. - garnish
Garnish and serve hot.
Turn off the heat. Top generously with chopped coriander leaves. Serve immediately with hot naan, roti, or steamed basmati rice.
TIPMalai broccoli thickens as it cools. If making ahead, add a splash of warm water when reheating on low heat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the broccoli for exactly 2 minutes, then plunge into ice water — this preserves its vibrant green hue and tender-crisp texture.
- 2Cool the onion-ginger mixture completely before blending with cashews to prevent the cream from splitting later.
- 3Add yogurt on low heat and stir vigorously to avoid curdling; a cold yogurt can also cause separation.
- 4Do not boil the gravy after adding fresh cream — gently warm it through on low heat for a silky finish.
- 5If the gravy thickens upon cooling, thin it with a splash of warm water while reheating on low heat.
- 6Toast cumin seeds until they crackle and smell nutty, but keep the heat medium so they don't burn and turn bitter.
Adapt it for your goals.
Vegan
Substitute the fresh cream with full-fat coconut cream and use vegan yogurt or a splash of lemon juice. Replace ghee with additional oil or vegan butter. This keeps the dish creamy and rich while making it entirely plant-based.
low oilLow-oil
Reduce ghee and oil to just 1 teaspoon total and sauté the onions in a non-stick pan with a splash of water. Skip the cashew paste and use 2 tablespoons of almond flour blended with water for a lighter, nut-free consistency.
nut freeNut-free
Replace the cashew nuts with an equal quantity of sunflower seeds or blanched white poppy seeds (khus khus) soaked and blended into a smooth paste. This yields a similarly creamy gravy without any tree nuts.
high proteinHigh-protein
Add 150g of cubed and sautéed paneer (Indian cottage cheese) along with the broccoli for extra protein. You can also mix in 2 tablespoons of roasted chickpea flour (besan) dissolved in water for a thicker, protein-rich gravy.
jainJain
Omit the garlic and onion from the recipe. Instead, use a paste of soaked cashews, ginger, green chili, and a pinch of asafoetida (hing) to build the base flavor. Substitute yogurt with a little extra fresh cream to maintain the creamy texture.
Why this is on our healthy list.
Rich in Antioxidants
Broccoli is packed with sulforaphane and other antioxidants that help combat oxidative stress and support cellular health.
Good Source of Vitamin C
Broccoli provides a generous dose of vitamin C, which is essential for immune function and collagen production.
Contains Healthy Fats
Cashews and ghee contribute mono-unsaturated fats, which support heart health and help the body absorb fat-soluble vitamins from the vegetables.
Supports Bone Health
Broccoli is a source of calcium and vitamin K, both crucial for maintaining strong bones.
Aids Digestion
The fiber in broccoli and garlic promotes healthy digestion and gut microbiome diversity.
Frequently asked questions
Yes, but thaw it completely and pat very dry before blanching. Frozen broccoli is often softer, so reduce the blanching time to just 1 minute to avoid mushiness.
