Name: Tandoori Malai Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Broccoli, cut into large florets, blanched; 2 tbsp Cream Cheese, softened; 2 tbsp Fresh Cream; 2 tbsp Strained Yogurt; 2 tbsp Cheese, processed, grated; 1 tsp Ginger-Garlic Paste; ½ tsp Ground White Pepper; ¼ tsp Ground Cardamom; ½ tsp Salt, to taste; 1 tbsp Butter, melted, for basting

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a large mixing bowl, whisk together the softened cream cheese, fresh cream, hung curd, and grated cheese until you achieve a silky, lump-free batter.
Stir the ginger garlic paste, white pepper powder, cardamom powder, and salt into the creamy mixture. Mix well to combine all flavors.
Add the completely dried, blanched broccoli florets into the bowl. Use a spatula to gently fold them, ensuring the thick white marinade completely coats every crevice of the florets.
Preheat an oven to 200°C (400°F) or heat an air fryer to 180°C. Line a baking tray with parchment paper or lightly grease an air fryer basket.
Arrange the coated broccoli florets on the tray, leaving space between them so they roast rather than steam.
Bake or air-fry for 10-12 minutes. Halfway through, brush the florets generously with melted butter to encourage a beautiful golden-brown char on the edges.
10–12 min
Remove when the cheese mixture has bubbled and formed caramelized spots. Serve immediately.

How to tell it's done

A luscious, baked cheesy blanket forming a slight crust over a tender, bite-resistant, vibrant green broccoli floret.

Getting it right

Tip

Drying the blanched broccoli completely is non-negotiable. If water is trapped in the florets, the creamy marinade will slide right off during roasting.

What to serve it with

Present on a sleek platter alongside a subtle garlic dip or enjoy on its own. It’s rich enough to stand solo.

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Ingredients