Suitable for vegetarians and gluten-free. Oven bake and air fry options provided. This Malai Broccoli, also known as Tandoori Malai Broccoli, as it is cooked on a grill, is an absolutely delicious way to serve broccoli! It is rich and creamy with luxurious spices, making it a special showstopping dish for parties and get-togethers. Thankfully, the recipe is straightforward and easy and does not take long to put together. I first tried malai broccoli in an Indian restaurant in Mayfair, London and loved it so much that I took as many photos and made a mental note of the flavours. I then set to work in the next few days experimenting with different ingredients! This cheesy malai broccoli has similar flavours to my Creamy Paneer Tikka
Tandoori Malai Broccoli Ingredients
Fresh broccoli – only use fresh broccoli, frozen will not work. Marinade: Fresh cream – I have used double cream (heavy cream) but you can use single cream too. As an alternative, you can use greek yogurt or hung curd. Cream cheese Milk – a dash of milk can help loosen the marinade if needed Ginger-garlic paste – fresh is best Spices: cardamom powder and garam masala Salt to taste Black pepper powder – optional. Sometimes, I like to use fresh ground black pepper. White pepper powder is an alternative.
Variations
This also works beautifully with other vegetables. You can add in mushrooms, bell peppers or even cauliflower.
Vegan Malai Broccoli
In replacement of the cream and cream cheese, you can use dairy-free alternatives. I think cashew paste would also work really well – soak cashews in warm water for 30 minutes, drain the water then grind to a fine paste in a food processor. Use as a direct replacement for the dairy in this recipe.
How to make Grilled Malai Broccoli Tikka
Start by chopping the broccoli into large florets. I basically trimmed most of the thick stem from the head of the broccoli and then cut into 4 quarters. If you want to serve these as finger food, then cut broccoli into medium size florets. Wash the broccoli in hot water and allow to drain thoroughly. I prefer not to blanch broccoli florets but keep them raw before grilling as I prefer this dish to have bite. In a bowl, mix together the cream (or yogurt), cream cheese, spices, garlic and ginger, salt and pepper. Loosen with a dash of milk if it is too thick. You want it to have the consistency of extra thick greek yogurt. Pat dry the florets if needed with clean kitchen paper. Dip in the broccoli florets one by one in the creamy mixture and place on a baking sheet. Broil or grill the broccoli until the broccoli just begins to char. You could also use skewers to help turn the florets. Remove from the heat and serve immediately.
Air Fryer Malai Broccoli
This is a great option without an oven. Place the marinated broccoli in the air fryer basket in a single layer and ensuring there is a little gap between the florets to allow air to circulate. Air Fry at 190 C or 380 F for 5 minutes or until the malai is just turning golden brown.
Baked Malai Broccoli in Oven
Pre-heat the oven to 200 degrees c or 400 f whilst preparing the dish. Place the marinated broccoli on a baking tray and bake for 10-15 minutes or until lightly golden brown.
Creamy Broccoli Serving Suggestion
Serve this easy malai broccoli recipe as a starter or first course. It would go wonderfully alongside other Indian Vegetarian Thanksgiving Recipes. The dish I tried in Mayfair was served on a bed of kachumber with sprouted moong beans and tamarind sauce. A green coriander and mint chutney would also work really well, or maybe this Indian Mint Sauce. I also garnished with pomegranate seeds. It is also delicious with a simple green leaf salad that has been dressed with lemon juice. Essentially, you want to pair this creamy broccoli with tart flavours to cut through the creaminess.
Storage
Store leftovers in an airtight container and keep in the fridge for up to 2 days. Reheat in the oven before serving. I have not tried freezing this recipe but I do not recommend as the broccoli will release a lot of moisture upon defrosting.
Other Indian Appetizers
Tandoori Paneer Tarte au Soleil – a fantastic french fusion appetizer that tastes as stunning as it looks! Chilli Paneer – this particular version of the classic recipe is inspired by a Indian restaurant in Wembley Masala Mogo Chips – a spicy version of the East African mogo As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
