Malai broccoli / Reshmi Broccoli
Broccoli ..How many of us like it?
Well there is nothing to like or even to dislike it..it has a very bland taste just like cauliflower. But good thing about broccoli is it takes up the flavours and taste of whatever it is paired with and enhances the flavours while giving volume / body to the dish. And it is not zero value, broccoli is full of nutrition. e. g. fiber , vitamin C, vitamin K, iron, and potassium. It has more protein than most other vegetables.
If something is unhealthy or not so good, I try to avoid as much as possible.e.g. plain flour..I try to substitute it with other healthier options.
And on other hand ,when something is healthy and good for everyone in family, I like to make it a food habit and tell myself to eat it more frequent. Broccoli is one of them. My daughter de tastes to core..just the name of it and she is ready to skip her meal or at least pretends to..But I like to disguise it and incorporate in her meals.
While I like to just saute broccoli with lots of garlic and olive oil and it tastes fantastic with sprinkle of salt and pepper. But sometimes I like to try different ways to cook broccoli. Flower balls or broccoli balls is one more favourite recipe in my family and other being broccoli rice. The pastas, curries, lentils, soups with broccoli are more frequent as they are part of daily food.
Why this recipe?
When summer hits, all the barbecues get dusted off and start working in full swing for next few days. And invariably we start looking for the barbecue food options. To give it a break from routine corns cobs, pizzas, potato wedges, kebabs, veggies etc, I wanted to try something with broccoli. This idea came up to my mind from the famous chicken malai tikka. If chicken can be dressed in this luscious marinade , why can’t broccoli? And it worked!!!
You would also love because
- it is healthy,
- minimal oil,
- very quick
- can be done on stove top/grill/ / barbecue or oven
- end result is amazingly tender and moist broccoli
Click here to see the video!!
- Separate, clean and wash broccoli florets. Boil in water for 2 minutes.
Steps to make:
2.Drain and wash with cold water.
3. Make kebab masala with big and small cardamoms with mace. We will only need little from this masala.But it adds lots of flavour to the final preparation.
4. Mic hung curd, kebab masala and prepared paste. (Paste = ginger garlic chilli coriander cheese and cream/ milk powder, cornflour , salt and pepper.)
5.Mix well and coat the broccoli florets with prepared marinate.Refrigerate for at least 2 hours for better results.
6. Heat the griddle , grease with butter or oil and lay the marinated broccoli.Cover and cook for 2 minutes. Flip and cook from other side without covering.
5. This is how the broccoli looks when cooked from both sides. You can use barbecue/ grill/ oven / tandoor to cook broccoli.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
people
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- 250-300 gm broccoli
- 1/2 cup hung yogurt
- 1 Tbsp ginger garlic paste
- 1 green chilli finely chopped
- 1 tbsp cream (or milk powder)
- 1 tbsp cheddar cheese grated
- 1 tsp cornflour
- 2-3 tbsp butter or oil
- 1 1/2 tsp salt (or to taste)
- few sprigs of coriander chopped finely
- 1/2 tsp Roasted cumin powder
- 1/2 tsp white / black pepper powder
- few springs of mint
- 1 tsp chat masala
- 1 small onion sliced into rings
Ingredients
For Kebab masala:
For garnish:
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- Separate broccoli florets with tender stems of 1 to 1/2 inch length. Wash and boil in 6 cups of water JUST for 2 minutes. Wash with cold water.. drain and keep aside.
- Make powder from ingredients listed under kebab masala.Keep aside.
- Make a paste of cheese, cream, ginger-garlic, green chilli, little coriander, salt, pepper, cumin powder, cornflour.
- Later in a mixing bowl, add the hung curd, prepared paste and 1/2 tsp from freshly prepared kebab masala. Give all these ingredients a good mix and toss the broccoli florets so they are coated well with this silky marinade. Keep in refrigerator for 2 hours.
- Later after 2 hours, heat a grill pan and brush with some butter or oil .Arrange marinated broccoli florets on pan leaving space in between. Cover and cook for 2 minutes.Flip and cook from other side without covering. The broccoli should turn light golden. Cook rest of broccoli florets similarly.
- Serve warm malai broccoli garnished with fresh mint, onion rings, dash of lime or chat masala and along with ketchup or green chutney.
- Marinated broccoli can be baked on oven at 180 C for 10 minutes each from both sides. Don't cover.
- For a barbecue, grease the grills well and cook broccoli till it tuns light golden. Broccoli tends to burn quickly if unattended so one can even use thick foil to wrap broccoli and cook on barbecue. Later just smoke it uncovered.
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