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Malai broccoli

Malai Broccoli

Serves 4

40 mins

250 Kcal

Malai Broccoli is a mouth-watering vegetarian preparation that takes the humble vegetable broccoli to a more divine dish with a creamy, rich sauce. Since it is a combination of the health benefits of broccoli and indulgence with malai (cream), this recipe creates the perfect culmination of flavour and nutrition. The sauce is creamy in texture and will blend well with the natural crunchiness of broccoli, making it a comforting and satisfying dish. And since it can be either a side dish or a main course, no one can ever go wrong with it. This simple malai broccoli recipe is quite interesting and has complex flavours. Fresh broccoli florets are lightly blanched to preserve their bright colour and crunch. These are then saut ed in a luscious, spiced malai sauce made from heavy cream, cashew paste, and a mix of aromatic spices, including cumin, garam masala, and coriander. This sauce is quite thick and custard-like, with warm, savoury notes brought in through the broccoli. A bit of garlic, ginger, and lemon juice round off the cream's richness, giving the dish well-balanced flavours. The naan, roti, or rice can accompany the malai broccoli, making it an excellent addition to any meal. Whether for a special occasion or just a weeknight dinner, this malai broccoli will not fail to impress with its luxurious texture and comforting taste. The malai broccoli recipe is easy to follow, and for anyone who likes creamy, flavoured vegetarian dishes, this one is sure to please.

Ingredients required for Malai Broccoli

1 large broccoli
1/2 cup greek yoghurt
100 gms cream cheese
2 cheese
2 tbsp heavy cream
1 tbsp ginger
2 tsp ginger garlic paste
1/4 tsp white pepper powder
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp sugar
1/4 tsp garam masala
1/2 tsp cardamom powder

Cooking steps for Malai Broccoli

1
Malai Broccoli is a creamy, flavoured dish that upgrades humble broccoli into a rich and indulgent treat.
2
Wash a broccoli well and chop it into small pieces.
3
You can steam or blanch the broccoli.
4
Let it cool after draining the broccoli. If you prefer to steam it, then steam it for a similar time until it is tender but still has a slight crunch.
5
For the creamy sauce, combine the 1/2 cup of Greek yoghurt with 100 gms cream cheese, softened to room temperature, in a big bowl. This will come together to create the elementary malai sauce, which is intensely creamy.
6
Combine the ingredients until smooth and well combined.
7
Add 2 Tbsps of heavy cream to the mixture.
8
Add 1 Tbsp of chopped ginger and 2 Tsps of ginger garlic paste to the creamy mixture. The ginger has a bright, fresh and zesty note that works very well with this rich dairy base.
9
For mild, subtle heat, add 1/4 Tsp of white pepper powder and 1/4 Tsp of black pepper.
10
Add in 1/2 Tsp of salt to taste to the sauce to season it, together with a pinch of sugar at 1/4 Tsp, which helps balance and round off all the spices and flavours.
11
Mix in 1/4 Tsp of garam masala, which creates a warm, aromatic flavoured profile with undertones of cumin, coriander, and cardamom. Add in 1/2 Tsp of ground cardamom for richness.
12
Cardamom adds the warm and subtle, very floral sweetness that will complement the creamy flavourings in the sauce.
13
Now that your sauce is all ready to go, it's time to bring everything together.
14
Use a large, non-stick skillet or pan to heat oil or ghee in the middle flame. Add in those steamed florets of broccoli and give them a quick saut .
15
Pour the creamy sauce over the broccoli in the pan so that all the florets get adequately covered with a generous amount, then stir gently to make sure the sauce covers every piece of broccoli.
16
Simmer the mixture for 3-5 minutes over low heat to allow the flavours to incorporate and the broccoli to soak up the creamy spiced sauce as it simmers.
17
While simmering, the sauce will thicken and cling to the broccoli as it leaves a luscious coat on it.
18
Tear cheese slices into small pieces and mix it very well into the sauce; let it melt and make the dish even more decadent.
19
When the malai broccoli sauce has reached a thickness to your liking and the malai broccoli is thoroughly cooked and coated, you may remove the pan from the heat.
20
Garnish with coriander.
21
The recipe of Malai Broccoli Indian spices blended with creamy ingredients shine in this easy comfort flavour that should accompany just about any main course.

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FAQs

Can I make the Malai Broccoli with no cream?

You can make malai broccoli without heavy cream to make it lighter or preferably dairy-free. You can replace the cream with coconut milk, which will give a rich and creamy texture but with a slightly different flavour. Or, instead, you can use Greek yoghurt or cashew paste for a healthier version. Both give a fantastic body to the dish without greatly changing the taste and add a hint of tang or richness, respectively.

How can I make Malai Broccoli spicier?

If you want a more pungent version of malai broccoli, it is relatively easy to do. Increase the amount of green chillies, chilli powder, or garam masala used in the recipe to make it hotter. Add finely chopped green chillies or a dash of red chilli flakes to the cream mixture to make it spicy. You can marinate the broccoli in a spicy yoghurt mixture before cooking or serve it with chutney on the side to incorporate that spicy flavour into the meal. Balance the spice by ensuring enough creaminess in the dish so that the dish is not too one-dimensional in flavour.