Malai Broccoli is an easy starter to make for any occasion!
The broccoli is flavored with cream cheese, cheese, powdered cardamom and garam masala, then baked until golden brown.
Great taste with cilantro chutney!
Probably, one of my favorite things to eat is roasted broccoli.
I can almost have it everyday and not get bored. Sarvesh doesn’t care but that doesn’t stop me from cooking it in my kitchen.
While simple roasted broccoli is great, sometimes I like to switch things up and flavor them.
One of my favorite ways to brighten up roasted broccoli is to coat it with a mixture of cream cheese, Greek yogurt, cheese, and a few spices.
I call it Malai Broccoli (malai = cream).
The inspiration behind this recipe comes from my father. My dad loves broccoli as much as I do.
So last year when he was visiting us he told me about this broccoli dish he had in one of the restaurants in India.
He said it was called malai broccoli and it was really amazing and if I could recreate it.
Now, recreating something you haven’t even tasted is a daunting task! Anyway, from the name I guessed it was cream and cheese.
And so I ended up creating something that he actually approved of. I don’t know if it tasted like this, he had the restaurant but he still loved it!
This Malai broccoli
✓ makes an easy and delicious appetizer
✓ is good on its own or with chutney
✓ flavored with spices such as cardamom and garam masala
✓ Cream cheese and cheese slices have a cheesy flavor!
✓ is ideal for you if you are on a low carbohydrate diet
For this malai broccoli recipe, I used a number of ingredients to marinade.
So, I first make the marinade, I mix the broccoli, I let it sit for a while, and then I roast it in the oven.
I used cream cheese, Greek yogurt, heavy cream, and cheese slices (I use Amul cheese slices) for the marinade.
The flavor of this malai broccoli comes from the cheese and also from the cardamom, fresh ginger, garam masala and white pepper.
Marinated broccoli is roasted in the oven until cooked through.
Once it’s done, I like to grill it for a few minutes just to get a charred appearance.
Plus, the edges get crisp, which I personally like!
I like to serve this malai broccoli as a starter.
You can serve it with chutney or ketchup or even mayonnaise would be nice.
Sometimes I also eat it as a meal. I mean a plate full of tasty roasted broccoli? Now this is my kind of meal!
1- Cut the broccoli into medium sized florets and set aside. In a large bowl, add room temperature cream cheese and Greek yogurt.
2- In a pan over low heat, melt the cheese slices together with the heavy cream.
3- Pour the mixture of melted cheese and cream into the bowl with the Greek yogurt and the cream cheese. Whisk until everything is combined.
4- Add the chopped ginger, the ginger-garlic paste, white pepper powder, black pepper, salt, sugar, garam masala and powdered cardamom.
5- Mix until everything is well combined.
6- Add the broccoli florets to the bowl.
7- Mix the florets until they are all coated with the marinade. Cover the bowl and for 1 to 2 hours, refrigerate it.
8- Preheat the oven to 425 degrees Fahrenheit. Arrange the florets on a baking sheet. For 20 to 25 minutes, bake at 425 degrees F.
Then grill on high power for 2 to 3 minutes until the florets are lightly charred and the edges are crisp.
Serve the malai broccoli as a starter!