Indian kitchens have a way of transforming simple vegetables into dishes that feel indulgent. Malai Broccoli is a perfect example, a restaurant-style appetizer where broccoli florets are marinated in cream, yogurt, and spices, then roasted until golden at the edges. The addition of crushed almonds and a hint of green cardamom give it richness and aroma, making this dish far more luxurious than its base ingredient suggests.
Malai broccoli likely owes its popularity to the wave of North Indian tandoor-inspired starters that spread across restaurants in the 1980s and 1990s. Traditionally cooked in clay ovens, the florets take on a smoky, golden finish while staying tender inside. This version uses the oven for the same effect, allowing home cooks to recreate that balance of creaminess and gentle smokiness without the need for a tandoor.
What I love about malai broccoli is that it proves healthy food doesn’t have to taste like a compromise. It’s creamy, lightly spiced, and so full of flavor that you almost forget you’re eating something good for you.
Why you’ll love my recipe
- Creamy, smoky broccoli with nutty almond crunch
- Lighter oven-baked version of a restaurant classic
- Easy to prepare, yet impressive enough for entertaining
- Naturally vegetarian, with a simple swap to make it vegan
Malai Broccoli (Oven Roasted Broccoli with Almonds and Cardamom)
Ingredients
- 750 g broccoli florets
- 220 g crème fraîche or Greek-style yogurt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cardamom or seeds from 6 green pods, crushed
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons lemon juice
- 75 g ground almonds
- 2 tablespoons olive oil added to help roasting
- 50 g sliced almonds for topping
Instructions
Method
Preheat Oven:
- Heat oven to 200°C (400°F).
- Line two large baking trays with baking paper.
Prepare the Broccoli:
- Cut the broccoli into bite-sized florets.
- Pat dry with a clean towel so the sauce sticks better.
Mix the Marinade:
- In a large bowl, whisk together
- Crème fraîche (or yogurt)
- Olive oil
- Lemon juice
- Ground almonds
- Black pepper
- Cardamom
- Nutmeg
- Salt
Coat the Broccoli:
- Add the florets to the bowl.
- Use your hands to toss well, making sure every piece is coated.
Arrange and Roast:
- Spread the florets in a single layer on the prepared trays.
- Roast for 10 minutes.
Turn and Finish Roasting:
- Remove trays from the oven.
- Turn the broccoli pieces over.
- Sprinkle the sliced almonds evenly on top.
- Return to the oven and roast for another 10–12 minutes, until the broccoli is tender, edges are crisp, and almonds are lightly golden.
Serve:
- Transfer to a serving dish or pile high in a bowl.
- Serve hot or at room temperature.
Notes
- Replace cream with coconut cream for vegan version
- Use cashews instead of almonds for a different nutty flavor
- Add a touch of saffron for a festive variation
- Do not over-blanch broccoli or it will lose its crunch
- Marinate for at least 30 minutes for deeper flavor
- Roast at high heat to mimic tandoor char
- Marinate broccoli up to 6 hours ahead
- Leftovers keep for 1 day in fridge, reheat in oven for crispness
- Avoid freezing as texture changes
- Serve as an appetizer with mint chutney
- Pair with naan, dal, and rice for a full meal
- Add to a festive spread alongside paneer tikka
- Spicier: Add extra green chili paste to marinade
- Tangier: Increase lemon juice or add chaat masala before serving
- Creamier: Stir in more ground almonds or a spoon of cream just before roasting
- Fusion: Serve over couscous or quinoa as a side dish
Nutrition
FAQ
Can I make this vegan?
Yes. Use coconut cream or cashew cream instead of dairy cream and plant-based yogurt.
Do I need to blanch broccoli?
Yes, briefly blanching ensures it cooks evenly while staying firm.
Can I grill instead of roast?
Absolutely. Grill over medium-high heat until charred at the edges.
How do I keep broccoli from drying out?
Do not skip brushing with oil or butter before roasting.
Malai broccoli has become one of those dishes I make when I want something that feels a little special but still easy. The creamy coating, the warmth of the spices, and that bit of char on the edges just work so well together. Every time I make it, I end up wondering why I don’t do it more often.
If you try this Malai Broccoli, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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