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Air fryer Malai Broccoli Tikka | Broccoli in Air fryer

Air fryer Malai Broccoli | Broccoli in Air fryer is a fusion, Indian style  delicious appetizer/starter prepared by marinating broccoli florets in a flavourful, creamy white sauce and then grilled in an Air fryer or oven
Course Appetizer, Snack
Cuisine Indian
Keyword air fryer malai broccoli, brocolli in air fryer, tandoori malai broccoli
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 250 gram fresh broccoli florets
  • ¼ Cup cashews kaju
  • 1 tablespoon chopped ginger
  • 3 garlic cloves
  • ½ teaspoon green cardamom powder
  • ¼ Cup plain Curd
  • ¼ Cup grated processed cheese
  • 1 teaspoon cumin powder jeera powder
  • ½ teaspoon powdered white sugar or caster sugar
  • ½ teaspoon Garam Masala
  • ½ teaspoon pepper powder
  • salt to taste
  • 1 tablespoon chopped coriander leaves
  • Oil

Instructions

For blanching broccoli florets

  • Boil water in a saucepan. To this add salt.
  • Add broccoli florets. Cook for 2-3 minutes.
  • Transfer it to a colander to drain all the water. Once done, immediately put it into a bowl full of ice-cold water to retain the colour and stop it from further cooking.
  • Remove and place it again on colander. Rest it for 15 minutes to drain all the excess liquid.

Make cashew paste

  • Soak cashews, ginger, garlic, and cardamom in hot water for 15 minutes. Blend to make a smooth paste.

Prepare marinade

  • Combine cashew paste, hung curd, spices, seasoning, coriander leaves and cheese. Mix nicely!
  • Add broccoli florets and let it coat nicely with prepared hung curd marinade.
  • Preheat your Air fryer for 3 minutes at 200°C. Place marinated brocolli florets on a parchment paper leaving a little bit space in between.
  • Air Fry for 15 minutes, turning the broccoli florets halfway through the cooking time.
  • Or you can bake in a pre heated OTG @200°C for 15 to 20 minutes turning the broccoli florets halfway through the cooking time.
     
  • Once done with one batch, repeat the same process for remaining florets.
  • Carefully remove cooked brocolli florets from basket and place on serving tray and serve hot.

Notes

1. Do not over cook the broccoli while blanching. Quick 2 minutes of boiling to get rid of that rawness is good enough.
2. This is a non spicy version of brocolli malai tikka. You can always adjust the spice level by increasing the amount of red chilli powder or by adding green chilli paste.
3. You can cook or grill malai broccoli in a grill pan over the stove top.
4. Malai Broccoli Tikka is best consumed fresh and hot. Because once cold, it looses its crunchiness.