Air fryer recipe · Starters
Malai Broccoli
Tender broccoli florets in a cheesy, cardamom-kissed cream that crisps at the tips.
- 28 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 4.1 gprotein
- 6.9 gcarbs
- 4.0 gfat
- 1.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Broccoli florets350 g
- Hung curd3 tbsp
- Cheddar, grated2 tbsp
- Cream2 tbsp
- Cardamom powder0.5 tsp
- Cornflour1 tbsp
Method
Blanch the broccoli
Drop the florets into boiling salted water for one minute, then plunge them into ice water to lock the green. This quick blanch softens the stems so they cook evenly without burning the tips. Drain thoroughly and pat dry before marinating.
Whip the malai coat
Beat the hung curd with cream, grated cheddar, cardamom powder, white pepper and salt until thick and clinging. Stir in cornflour to help the coat set into a light crust. Taste and adjust salt, keeping it mild and creamy.
Coat evenly
Toss the dried florets gently in the malai mixture so the cream tucks into the crowns. Handle them lightly to keep the florets intact. Let them rest 10 minutes while the air fryer preheats.
Arrange and oil
Spread the florets in a single layer, crown-side up, and mist them lightly with oil. Keep space between pieces so the tips can crisp. Scrape any extra coating over the broccoli.
Air-fry
Air-fry at 180C for 11 minutes, shaking gently at the 6-minute mark, until the florets are golden at the edges and the coat is set. Serve straight away while the tips are crackly.
