Malai Broccoli Restaurant style creamy mildly spiced tandoor style Recipe

Malai Broccoli

 Perfect — both of your images show the full step-by-step process and final presentation of Restaurant-Style Malai Broccoli, a creamy, mildly spiced, tandoor-style appetizer. Here’s a clear, detailed recipe based on the steps shown in your photos:

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🧀 Restaurant-Style Malai Broccoli Recipe

Ingredients

• Broccoli – 300–400 g (cut into medium florets, blanched)

• Cream cheese or hung curd – 3 tbsp

• Fresh cream (malai) – 2 tbsp

• Grated cheese (optional) – 1 tbsp

• Ginger-garlic paste – 1 tsp

• Green chili paste (optional) – ½ tsp

• Garam masala – ½ tsp

• Roasted cumin powder – ½ tsp

• Crushed black pepper – ¼ tsp

• Salt – to taste

• Kasuri methi (dried fenugreek leaves) – ½ tsp

• Lemon juice – ½ tsp

• Oil or butter – 1 tbsp

• Skewers or baking tray

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🥣 Step-by-Step Instructions

Step 1: Prepare the Marinade

(Shown in images 1–5)

1. In a mixing bowl, add cream cheese or hung curd.

2. Add fresh cream and whisk until smooth.

3. Add ginger-garlic paste, green chili paste (optional), garam masala, roasted cumin powder, black pepper, and salt.

4. Add kasuri methi and lemon juice. Mix well until creamy and lump-free.

Step 2: Marinate the Broccoli

(Images 6–7)
5. Add blanched broccoli florets into the prepared marinade.
6. Mix gently so each floret is evenly coated.
7. Let it rest for 20–30 minutes (or refrigerate up to 2 hours for deeper flavor).

Step 3: Cook the Broccoli

(Images 8 and collage)
You have 3 options:

• Oven: Preheat to 200°C (390°F). Place florets on a lined baking tray and bake for 12–15 minutes, flipping halfway until lightly charred.

• Air fryer: Cook at 190°C (375°F) for 10–12 minutes.

• Stovetop/Tawa: Roast on a nonstick pan with a little butter or oil until golden and slightly crisp.

Step 3: Add Flavor Enhancers

After mixing your creamy marinade (as shown in images 4–5 in your photos):

• Add 1 tbsp grated cheese (optional for richness).

• Sprinkle ½ tsp kasuri methi (crushed) and ½ tsp lemon juice.

• Mix again gently to create a smooth, rich, and flavorful paste.

This mixture should be thick enough to coat broccoli without dripping.

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Step 4: Prepare the Broccoli

(Images 6–7)

1. Blanch broccoli florets – Boil water, add a pinch of salt, and blanch broccoli for about 1–2 minutes.

2. Immediately transfer to ice-cold water to stop cooking.

3. Drain and pat dry thoroughly using a paper towel — no moisture should remain.

This step helps broccoli retain its crunch and bright green color.

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Step 5: Marinate the Broccoli

1. Add the dry, blanched broccoli florets into the prepared malai marinade.

2. Gently coat each floret evenly with the creamy mix.

3. Cover and let it rest for 20–30 minutes (or refrigerate for up to 2 hours for deeper flavor absorption).

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Step 6: Arrange for Cooking

(Like image 8)

1. Preheat your oven or air fryer to 200°C (390°F).

2. Line a baking tray with parchment paper or foil.

3. Place each marinated floret separately on the tray (do not overcrowd).

Alternatively, you can thread the florets onto skewers for a restaurant-like tandoori presentation.

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Step 7: Roast or Grill

Choose your cooking method:

• Oven: Bake for 12–15 minutes until golden brown with light char marks.

• Air Fryer: Cook at 190°C (375°F) for 10–12 minutes.

• Tawa/Pan: Add a bit of butter or ghee, roast on low-medium flame, turning occasionally until all sides are crisp and lightly charred.

Brush lightly with butter or cream midway for that malai glaze.

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Step 8: Add Smoky Restaurant Touch (Optional)

For authentic restaurant aroma:

1. Heat a small piece of charcoal until red-hot.

2. Place it in a small steel bowl inside the dish containing cooked broccoli.

3. Add a few drops of ghee on the coal, immediately cover with a lid, and let it smoke for 2–3 minutes.

4. Remove the coal — your Malai Broccoli will now have a beautiful tandoori flavor.

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Step 9: Serve and Garnish

1. Place the roasted broccoli on a serving plate.

2. Garnish with:

   • Fresh coriander or mint leaves

   • A side of green chutney or mint mayo

   • Optional pomegranate seeds for color and freshness

3. Serve immediately while hot and creamy.

Step 10.

Add 2 tablespoons of fresh cream (malai) to the bowl that already has your base (cream cheese or hung curd).

This adds smoothness and richness — it’s what gives that restaurant-style “melt-in-mouth” texture.

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Step 11.

Add 1 tablespoon of grated cheese (optional but recommended).

This helps the marinade cling beautifully to the broccoli and adds a subtle savory depth.

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Step 12.

Whisk everything together using a hand whisk or spoon until it forms a smooth, thick paste — no lumps.

Consistency check: it should coat the back of a spoon and not drip off.

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Step 13.

Add 1 teaspoon of ginger-garlic paste (or finely minced fresh ginger and garlic).

This is essential for aroma and balances the creamy flavor.

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Step 14.

Add ½ teaspoon of garam masala powder.

Adds warmth and that signature North Indian flavor.

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Step 15.

Add ½ teaspoon of roasted cumin powder (jeera powder).

Gives a subtle smokiness that complements the creaminess.

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Step 16.

Add ¼ teaspoon of freshly crushed black pepper.

Adds a mild peppery kick and balances the richness.

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Step 17.

Add a pinch of salt (adjust later if needed).

Be cautious: cheese already contains salt, so taste and balance.

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Step 18.

Add ½ teaspoon of crushed kasuri methi (dried fenugreek leaves).

Rub it between your palms before adding — this releases aroma and gives the authentic restaurant touch.

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Step 19.

Add ½ teaspoon of lemon juice for a mild tanginess.

This brightens the flavor and prevents the marinade from tasting overly heavy.

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Step 20.

(Optional but highly recommended): Add ½ teaspoon of green chili paste or finely chopped green chilies.

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✅ After Step 20:

Your marinade should look creamy, speckled with spices, and have a pleasant balance of tang, spice, and richness. It’s now ready for Step 21 — mixing and coating the broccoli florets.

Step 21.

Mix all the marinade ingredients (from Steps 10–20) thoroughly using a spatula or whisk.

Make sure everything is well combined — it should be a smooth, thick, creamy paste that evenly coats broccoli without dripping.

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Step 22.

Taste the marinade — adjust salt, spice, or lemon juice if needed.

This is your last chance to balance flavors before adding broccoli.

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Step 23.

Add the blanched, well-dried broccoli florets into the marinade bowl.

Ensure broccoli is completely dry, or excess water will make the coating slide off.

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Step 24.

Gently toss and mix the broccoli using a spatula or your hands.

Make sure every floret is evenly coated with the creamy mixture.

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Step 25.

Once coated, cover the bowl with cling wrap or a plate.

This helps lock in the moisture and lets flavors penetrate.

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Step 26.

Let the broccoli marinate for at least 20–30 minutes at room temperature.

For deeper flavor, refrigerate for up to 2 hours.
(In restaurants, they often marinate overnight for the most flavor.)

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Step 27.

Meanwhile, preheat your oven or air fryer to 200°C (390°F).

If using a tandoor or grill, preheat it until very hot — you want that charred edge.

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Step 28.

Line a baking tray or grill rack with parchment paper or foil.
Brush it lightly with oil or butter to prevent sticking.

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Step 29.

Arrange the marinated broccoli florets evenly on the tray.

Leave small gaps between them for even heat circulation.
Optional: Thread the florets onto metal or wooden skewers (soaked in water) for a traditional tandoori presentation.

Step 30: Serve

• Garnish with fresh coriander leaves or mint chutney, and optionally pomegranate seeds for color.

• Serve hot as an appetizer or side dish.

🧾 Conclusion — Restaurant-Style Malai Broccoli

Your Malai Broccoli is now ready — crisp on the outside, tender inside, and coated in a rich, velvety, mildly spiced malai marinade.
The combination of creamy texture, smoky aroma, and balanced spices makes it taste exactly like the version served in fine-dining Indian restaurants.

This dish perfectly showcases how simple ingredients like broccoli, cream, and spices can transform into something elegant and indulgent when handled with care.
It’s healthy, vegetarian, and keto-friendly, yet irresistibly flavorful.

✨ Serving Suggestions

• Serve hot with mint chutney, lemon wedges, and pickled onions.

• Sprinkle a dash of chat masala or smoky paprika just before serving.

• For presentation, drizzle a little fresh cream and garnish with pomegranate seeds or microgreens.

💡 Key Takeaways

• Blanch lightly to keep broccoli crisp.

• Use thick hung curd or cream cheese for a rich, non-watery marinade.

• Add kasuri methi and charcoal smoke for authentic restaurant-style flavor.

• Serve immediately — Malai Broccoli tastes best fresh and hot.

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✅ End Result:
Golden, creamy broccoli florets with a soft bite and a smoky, luxurious flavor — a perfect appetizer for parties, or a sophisticated side to Indian mains.

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