Malai Broccoli

As the first recipe of 2026, we are sharing the recipe for Malai Broccoli. Yes, it’s creamy. Yes, it’s indulgent. But it’s also a surprisingly healthy snack. Broccoli brings in fibre and nutrients; the malai marinade adds satiety without deep frying. When grilled instead of fried, this becomes one of those rare snacks that tastes amazing while being healthy at the same time.

Ingredients for Malai Broccoli

• P Mark Mustard oil: 1 tbsp

• Broccoli florets – 250 g

• Fresh Malai (cream) – ½ cup

• Hung Curd – ¼ cup

• Ginger-Garlic Paste – 1 tbsp

• Green Chilli Paste – 1 tsp

• Black Pepper Powder – ½ tsp

• White Pepper Powder – ½ tsp

• Garam Masala – ½ tsp

• Kasuri Methi (crushed) – 1 tsp

• Cornflour – 1 tbsp

• Salt – to taste

• Lemon Juice – 1 tsp
  

Method for Malai Broccoli

1. Cut into medium florets and blanch in salted boiling water for 2 minutes. Drain and let them cool completely.

2. In a bowl, mix malai, hung curd, mustard oil, ginger-garlic paste, green chilli paste, peppers, garam masala, kasuri methi, cornflour, salt, and lemon juice. The marinade should be thick and creamy.

3. Add the broccoli florets and gently toss till every piece is well coated. Cover and marinate for at least 30 minutes.

4. Grill in an oven or air fryer at 200°C for 12–15 minutes, turning once, until lightly charred and creamy.

5. Sprinkle a little extra crushed kasuri methi on top.

6. Your Malai Broccoli is ready! Serve it hot with mint chutney.

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