Roasted broccoli with almonds + cardamom (Malai broccoli) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 84) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 30, 2024

    Really enjoyed this recipe for its flavors even as the texture was a bit of an oddity. Recreating malai outside of india is not easy. This recipe uses a blend of cream cheese and greek yogurt to imperfectly simulate the heavy cream you would find in South Asia. Will make again and was a hit with the spouse so my criticisms should be understood in context.

  • VineTomato on March 22, 2020

    It was enjoyable but not sure I will make this again. Served with left over black house dhal from Dishoom.

  • Lepa on January 06, 2018

    I have been wanting to make this recipe since I bought this book. We made it today and didn't love it. My husband, who made it, thinks it would work better with the proper ratio of sauce/broccoli. We had a little over a pound and there was a ton of sauce on each floret. We extended the cooking time by five minutes and while the broccoli cooked, the sauce stayed goopy and white. The flavor was okay but much better in areas where it had browned. I'm not sure I'm willing to try this again but think it does have potential.

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