Go Back
–+ servings
Malai Broccoli
Print Recipe

Malai Broccoli (Oven Roasted Broccoli with Almonds and Cardamom)

Tender, creamy roasted broccoli spiced with cardamom and black pepper, topped with toasted almonds for crunch. A beautiful side dish for any meal.
Prep Time15 minutes
Cook Time20 minutes
Marinade Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Keyword: Malai Broccoli, Oven roasted broccoli
Servings: 6 People
Calories: 134kcal

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
US Customary - Metric

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

    Ingredient swaps:
    • 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
    Technique tips:
    • 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
    Make-ahead and storage:
    • Marinate broccoli up to 6 hours ahead
    • Leftovers keep for 1 day in fridge, reheat in oven for crispness
    • Avoid freezing as texture changes
    Serving ideas:
    • 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
    Twist ideas:
    • 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

    Calories: 134kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 429mg | Potassium: 466mg | Fiber: 4g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 114mg | Calcium: 83mg | Iron: 1mg