By Akshara
January 19, 2026
Malai broccoli relies on gentle cooking and a light marinade. The goal is tender florets with a soft coating, not a heavy crust. When cooked on high heat, the broccoli stays intact while picking up a mild char.
1 medium broccoli, cut into florets ¼ cup fresh cream 2 tbsp thick curd 1 tbsp ginger-garlic paste ½ tsp white pepper ½ tsp garam masala Salt to taste 1 tbsp oil
Blanch broccoli briefly and pat dry.
Mix cream, curd, spices and salt into a smooth marinade.
Coat broccoli evenly and rest for 20 minutes.
Grill or roast at high heat until lightly charred.
Serve hot with lemon wedges.