By Aditi Saraswat
March 23, 2026
Malai broccoli is a creamy starter that feels indulgent but is comparatively easy to make. Having a light flavour and soft texture, it's perfect for quick get-togethers or when you want something different from just the traditional paneer starters.
250 g broccoli florets 3 tbsp fresh cream 2 tbsp hung curd 1 tbsp grated cheese 1 tsp ginger-garlic paste ½ tsp black pepper ½ tsp garam masala 1 tsp salt 1 tbsp butter or oil 1 tbsp cornflour
Blanch the broccoli florets in hot water with little salt for about 2–3 minutes. Drain and pat them dry completely to remove excess moisture.
In a bowl, add fresh cream, hung curd, grated cheese, ginger-garlic paste, cornflour, salt, pepper, and garam masala to make a smooth, thick marinade.
Add the blanched broccoli to the prepared marinade and mix so that the broccoli pieces are coated evenly. Keep it resting for about 15–20 minutes.
In a pan, heat butter or oil and arrange the broccoli pieces in a single layer so that there is even cooking and light charring on each piece.
Cook on medium heat or bake until they turn lightly golden, while turning occasionally so that the sides get lightly crisp while being creamy within.
Let it cool down and serve as a starter paired with mint chutney or dips of your choice.