Delhi

Malai broccoli

Name: Malai broccoli
Total time: 40 min
Yield: 4 servings
Cuisine: Modern Indian
Ingredients: 2 heads large florets broccoli; 1/2 cup hung curd (greek yogurt); 3 tbsp fresh cream (thickened cream, heavy cream); 1/4 cup grated processed cheese (american cheese); 12 soaked and ground cashews; 1 tbsp ginger garlic paste; 1 ground green chilli; 1/2 tsp white pepper; a pinch cardamom; 1/2 tsp kasuri methi (dried fenugreek leaves); 2 tsp lemon juice; 2 tsp melted butter; Salt, to taste

Broccoli in a creamy cashew marinade with grill marks. The vegetable that wins wedding buffets.

40 minTime

9 gProtein each

mildSpice

Broccoli joins the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayMalai broccoli, North Indian restaurant style.

The original

179kcalsame

9 gproteinsame

4 gfibresame

40minutessame

Malai broccoli.

Per serving, worked out from the ingredient table.

Ingredients

Broccoli2 heads, large florets

Hung curd (greek yogurt)½ cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Processed cheese (american cheese)¼ cup, grated

Cashews12, soaked and ground

Ginger garlic paste1 tbsp

Green chilli1, ground

White pepper½ tsp

Cardamoma pinch

Kasuri methi (dried fenugreek leaves)½ tsp

Lemon juice2 tsp

Butter2 tsp, melted

Saltto taste

Method

4 steps

1Blanch broccoli 90 seconds, plunge into iced water, drain and pat very dry.
2Whisk hung curd, cream, cheese, cashew paste, ginger garlic, chilli, spices, lemon and salt.
3Coat broccoli and rest 20 minutes.
4Grill at 230 C or on a hot tawa for 8 to 10 minutes, basting with butter.

Serve it like this

Arrange on a sizzler or platter with lemon wedges and mint chutney. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Malai broccoli

Broccoli in a creamy cashew marinade with grill marks. The vegetable that wins wedding buffets.

40 minTime

9 gProtein each

mildSpice

Broccoli joins the tandoor2 chapters · 1 min read

Make it your way

Grandma's wayMalai broccoli, North Indian restaurant style.

The original

179kcalsame

9 gproteinsame

4 gfibresame

40minutessame

Malai broccoli.

Per serving, worked out from the ingredient table.

Ingredients

Broccoli2 heads, large florets

Hung curd (greek yogurt)½ cup

Fresh cream (thickened cream, heavy cream)3 tbsp

Processed cheese (american cheese)¼ cup, grated

Cashews12, soaked and ground

Ginger garlic paste1 tbsp

Green chilli1, ground

White pepper½ tsp

Cardamoma pinch

Kasuri methi (dried fenugreek leaves)½ tsp

Lemon juice2 tsp

Butter2 tsp, melted

Saltto taste

Method

4 steps

1Blanch broccoli 90 seconds, plunge into iced water, drain and pat very dry.
2Whisk hung curd, cream, cheese, cashew paste, ginger garlic, chilli, spices, lemon and salt.
3Coat broccoli and rest 20 minutes.
4Grill at 230 C or on a hot tawa for 8 to 10 minutes, basting with butter.

Serve it like this

Arrange on a sizzler or platter with lemon wedges and mint chutney. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Malai broccoli

Make it your way

Ingredients

Method

Malai broccoli

Make it your way

Ingredients

Method

Make it a meal