By Aditi
January 24, 2026
: Malai broccoli is a creamy, mildly spiced and lightly smoky party starter that is an instant crowd pleaser. This easy recipe changes a simple vegetable into a restaurant-style appetiser.
2 cups broccoli florets (blanched) ½ cup fresh cream (malai) ¼ cup thick hung curd 1 tbsp ginger-garlic paste 1 tsp green chilli paste ½ tsp black pepper powder ½ tsp garam masala ¼ tsp nutmeg powder (optional) 1 tbsp lemon juice Salt to taste 1 tbsp oil or butter 1 tsp chaat masala (for garnish)
Blanch the broccoli florets in salted boiling water for about a minute or two, then transfer them to cold water to maintain colour and softness.
In a bowl, mix some cream, hung curd, ginger-garlic paste, green chilli paste, pepper, garam masala, nutmeg, salt, and lemon juice to make a smooth marinade.
Add the blanched broccoli to the marinade and coat each floret well. Keep it for rest for about 20–30 minutes so that flavours are absorbed deeply.
Heat the grill pan or oven. Lightly grease it and arrange the broccoli pieces evenly, and do not overcrowd.
Grill or bake at 200°C for about 12 to 15 minutes, turning once, until they are lightly charred, creamy, and cooked through.
Finish it with butter and a sprinkle of chaat masala from the top. Serve hot with mint chutney, lemon wedges and sliced onions.