Malai Broccoli
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Prepare the broccoli: Bring a large pot of water to a boil
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Finish and serve: Once cooked, remove the skewers from the pan
- a.Brush the hot broccoli with melted butter and sprinkle with chaat masala. Serve immediately with mint chutney and onion rings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd is crucial. Regular yogurt will make the marinade too watery and it won't coat the broccoli properly.
- 2Don't skip blanching the broccoli. It pre-cooks it slightly, ensuring it's tender on the inside when grilled.
- 3Ensure broccoli is completely dry before marinating. Any moisture will prevent the marinade from sticking.
- 4For an alternative cooking method, preheat your oven to 200°C (400°F). Arrange the skewers on a baking tray and bake for 15-20 minutes, turning halfway through.
- 5You can also cook this in an air fryer at 180°C (350°F) for 10-12 minutes.
- 6Don't overcrowd the pan while cooking, as it will steam the broccoli instead of grilling it. Cook in batches if needed.
Adapt it for your goals.
Vegan
Replace hung curd with thick cashew yogurt, fresh cream with cashew cream, and processed cheese with a vegan mozzarella alternative. Use oil instead of butter for basting.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your asafoetida (if using) and other spice powders are certified gluten-free to avoid cross-contamination.
high proteinHigh protein
Add 200g of cubed firm tofu or paneer to the marinade along with the broccoli florets to boost the protein content.
kid friendlyKid friendly
Reduce the garam masala and white pepper slightly. You can also skip the chaat masala sprinkle at the end if your kids are sensitive to tangy flavors.