Simple, practical, and full of everyday flavour, Malai Broccoli is a vegetarian Indian appetizer made with broccoli, Greek yogurt, and cream cheese in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: Indian
Ingredients
- 1 large head broccoli (around 4 heaping cups medium sized broccoli florets)
- 1/2 cup Greek yogurt
- 4 oz cream cheese (at room temperature)
- 2 cheese slices (I used Amul cheese slices (Indian brand))
- 2 tablespoons heavy cream (30 ml)
- 1 tablespoon chopped ginger
- 2 teaspoons ginger garlic paste
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1/4 teaspoon garam masala
- 1/2 teaspoon cardamom powder
Method
- Cut broccoli into medium size florets and set aside. To a large bowl add room temperature cream cheese and Greek yogurt.
- On a pan on low heat, melt together the cheese slices with heavy cream. Pour the melted cheese and cream mixture into the bowl with Greek yogurt and cream cheese. Whisk until it's all combined.
- Add the chopped ginger, ginger-garlic paste, white pepper powder, black pepper, salt, sugar, garam masala and cardamom powder. Mix until it is all well combined.
- Add the broccoli florets into the bowl. Toss the florets until they are all coated with the marinade.
- Cover the bowl and refrigerate for 1 to 2 hours.
- Pre-heat oven to 425 F degrees. Arrange the florets on a baking sheet. Bake at 425 F degrees for 20 to 25 minutes. Then broil on high for 2 to 3 minutes until the florets get little charred and edges become crispy.
- Serve Malai Broccoli as an appetizer!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
