Indian · serves 2

Malai Broccoli

Charred broccoli in a cheesy cream marinade. Converts people who don't eat broccoli.

30 min Some work Vegetarian

Ingredients

  • 2 heads broccoli, large florets
  • 1/2 cup hung curd
  • 1/4 cup cream
  • 1/3 cup grated cheese
  • 1 tbsp ginger-garlic paste
  • 1 tsp white pepper
  • 1/2 tsp cardamom powder
  • 1 tbsp cornflour
  • Butter

Method

  1. Blanch the florets in salted water for 2 minutes, then straight into cold water. Dry them completely.
  2. Marinade: hung curd, cream, cheese, ginger-garlic, white pepper, cardamom, cornflour and salt. It should be thick enough to cling.
  3. Coat the florets and rest 20 minutes.
  4. Very hot pan with butter, or a 220°C oven for 15 minutes.
  5. You want black charred spots on the marinade. Pale broccoli means the pan wasn't hot enough.
  6. Chaat masala and lemon.

Questions people ask about Malai Broccoli

How long does Malai Broccoli take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of cream in Malai Broccoli?

Use full-fat coconut milk for a dairy-free version, or whole milk thickened with 1 tsp cornflour. Neither is as stable, so add them off the heat.

Can I make Malai Broccoli ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Malai Broccoli vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Malai Broccoli?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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