Malai Broccoli Tikka
Malai Broccoli Tikka is an irresistible fusion of rich Indian flavors and wholesome ingredients. This dish draws inspiration from the classic tandoori style, where vegetables are marinated in a flavorful blend of yogurt, cream, and spices, then cooked to perfection for a charred and smoky finish. While traditionally cooked in a tandoor, this recipe achieves a similar flavor with a stovetop shallow-frying method.
The creamy malai marinade, enhanced with ricotta, Greek yogurt, and aromatic spices like cardamom and garam masala, clings to tender broccoli florets, creating a luxurious coating. Perfect as an appetizer or a side dish, Malai Broccoli Tikka is ideal for festive gatherings, dinner parties, or when you want to elevate your vegetarian options.
- 3 Cups broccoli florets (blanched in salt water and dried completely)
- 1 cup hung curd ((alternative - greek yogurt))
- 1/2 cup fresh cream
- 1 cup Ricotta or Cottage Cheese
- 2 tsp besan (chickpea flour)
- 2 tsp cornflour
- 1/2 tsp Red chili flakes (adjust to taste)
- 1/2 tsp ginger-garlic paste (optional - only if you need higher spice levels)
- 1 tsp cardamom powder
- 1 tsp garam masala powder
- 1 tsp kasoori methi - crushed (dried fenugreek leaves)
- 1 cup chopped coriander leaves
- Salt (to taste)
- Black pepper powder (to taste)
- Butter or oil or ghee (for shallow frying or grilling)
- In a blender or mixing bowl, combine all the ingredients under the marinade section. Blend until smooth to create a thick and creamy marinade. ( except coriander and kasoori methi leaves)
2. Add Flavor Enhancements : Stir in chopped coriander leaves and kasoori methi . Mix well to ensure the flavors are evenly distributed.
- Add the blanched broccoli florets to the marinade. Cover the bowl and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
4.1 Shallow-Frying: Heat butter or ghee in a non-stick pan over medium heat. Place the marinated broccoli florets in the pan and cook for 6–8 minutes, turning occasionally until golden and slightly crisp.
4.2 Oven-Baking: Preheat your oven to 400°F (200°C). Arrange the broccoli on a lined baking sheet and bake for 15–20 minutes, flipping halfway. Broil for 2–3 minutes for a charred finish.
4.3 Grilling: Skewer the marinated broccoli and grill on medium heat for 6–8 minutes, turning occasionally for even cooking.
- Transfer the cooked broccoli to a serving platter. Garnish with fresh coriander leaves and serve hot with lemon wedges and thinly cut onions, carrots, beetroots etc. Pair with mint and tamarind chutneys or a tangy yogurt dip for added flavor.
Serving and Storing Notes
Serving Tips
- Serve as a standalone appetizer or pair with Indian bread like naan or roti for a complete meal.
- Add a sprinkle of chaat masala for a tangy kick.
Storage Guidelines
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan with a little butter to restore its creamy texture.
Repurposing Suggestions
- Use as a filling for wraps or sandwiches with fresh greens and a yogurt-based dressing.
- Toss into pasta or a grain bowl for a fusion-inspired meal.