This recipe is our take on the classic Malai Broccoli kebab that’s traditionally done in the tandoor. It’s a tart and creamy kebab with the perfect bite and freshness from the broccoli and a lightly charred exterior. The perfect vegetarian Indian appetizer!
Looking for more Air Fryer recipes? Try my Air Fryer Kurkuri Bhindi, Air Fryer Papdi, Air Fryer Stuffed Chicken Breasts or Air Fryer Sweet Potato Fries that are super crispy!
Did you know that you can easily make restaurant-style malai broccoli right at home, in the air fryer. That’s right, no industry tandoor oven is needed here but you’ll still get that delightful lightly-charred exterior. Plus, you'll just love how simple this recipe is – just marinate the broccoli, let it rest, and then air fry it.
The best part about these homemade restaurant-style recipes that I personally love as a mum are that you can adjust the ingredients to your liking. I’ve used hung card and some cashew paste in the recipe along with the cream to pack in some more nutrition (and this lends a fabulous thick coating texture too!)
Quick Walk Through: Air Fryer Malai Broccoli
Ingredients you'll need to make Air Fryer Malai Broccoli
- Broccoli – Fresh, bright green broccoli is what we need for this recipe! Cut them into medium bite-sized florets.
- Hung Curd – I prep some hung curd in advance to use here. It’s super simple, just hang your ghar ki dahi (homemade curd) in a cheesecloth for 30 minutes to an hour (the longer the better) to remove the excess whey and leave you with a thick and creamy hung curd. You can sub with more quantities of cream and cashew paste or use a thick greek yogurt here instead.
- Cashew Paste – I make this at home (it takes no more than 30 seconds!) Just soak your cashews prior in hot water for a couple minutes and blend in the mixer-grinder with a few tablespoons of water.
- Ginger Garlic Paste – Essential for the flavour, homemade or storebought works perfectly fine here.
- Cream ‘Malai’ – an obvious and essential ingredient given the name of this recipe. I recommend using any fresh cream such as Amul or Milky Mist because of its smooth consistency which is exactly what we want for our marinade. Using cream lends that rich mouthfeel and tenderizes the broccoli giving these kebabs their signature taste. Some recipes use cream cheese instead but that will undesirably thicken the marinade.
- Spices – Garam Masala, White Pepper Powder, Cumin Powder, Cardamom Powder, Coriander Powder, Kasuri Methi: the Indian staples.
- Sugar – just a pinch
- Cornflour – to thicken the marinade
- Mustard Oil – to coat the florets. Don’t sub for a neutral oil if you can!
How to make Air Fryer Malai Broccoli
1. In a mixing bowl, combine the marinade ingredients. Add broccoli florets to the marinade mixture, making sure they are evenly coated.
2. Cover the bowl and refrigerate it for 30 minutes to allow the flavours to infuse into the broccoli.
3. Thread the broccoli florets onto skewers, leaving just a little space between each floret.
4. Preheat the air fryer for 3 minutes. Place the skewered broccoli florets in the air fryer basket in a single layer. Brush the broccoli pieces with oil and drizzle any remaining marinade juice over it. Air fry the broccoli tikka for 5 minutes at 200C.
5. Remove the basket from the air fryer, turn the skewers over, and brush the broccoli with oil. Place the basket back into the air fryer and continue frying for an additional 5-8 minutes, or until the broccoli is light golden and fully cooked.
6. Remove the skewers from the air fryer and serve hot along with some mint chutney!
Top Tips to make Air Fryer Malai Broccoli
- Marinate the broccoli in advance and start your air fryer right when your guests arrive for a perfectly timed ‘fresh out of the oven’ feel.
- I recommend cooking these using skewers for that perfect grill! If you don’t have any, you can just place the florets directly in the airfryer basket but make sure to keep checking and turning them when needed. Be gentle so they retain their shape!
- You can also make this recipe using a traditional oven but I’d advise you to keep a close eye so that you do not overcook the broccoli. An outdoor barbecue would work great too if you have one!
- Drizzle any remaining marinade liquid onto the broccoli when airfrying so they’re nice and juicy and tender!
FAQs
To make this dish vegan, I would recommend swapping hung curd with a plant-based curd, and replacing cream with coconut milk or cream. This will alter the taste of the recipe, but it should still taste delicious.
While hung curd provides just the right kind of texture to this malai broccoli tikka, making it does require some advance planning and prep. So if you don't have time to make hung curd, you can swap it from greek yogurt. The thick texture of greek yogurt works really well for this recipe, and delivers the same creamy coating.
I always include this recipe on my dinner menu when I’m hosting guests because it’s such an amazing vegetarian crowd-pleaser dish. It adds a nice variety to any other dishes you’re serving and it’s got the greens (and you know your kids won’t fuss for these!).
You can serve this with some green coriander chutney on the side. If you’re planning a dinner menu, my Tandoori Paneer Tikka (in the oven!) would go so well along with this Malai Broccoli for that full tandoori feel.
Looking for more green Broccoli recipes? Try my Crispy Tofu Broccoli Stir Fry!
Watch How To Make Air Fryer Malai Broccoli
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Air Fryer Malai Broccoli
Ingredients
- 500 Grams Broccoli - Cut into Medium Sized Florets
- ½ cup Hung Curd
- ¼ cup Cream
- 2 tablespoons Cashew Paste
- 1 teaspoon Lemon Juice
- ½ teaspoon White Pepper Powder
- 2 teaspoons Ginger Garlic Paste
- 1 teaspoon Cumin Powder
- ½ teaspoon Garam Masala
- ½ teaspoon Cardamom Powder
- ¼ teaspoon Coriander Powder
- 1 tablespoon Cornflour
- ½ teaspoon Sugar
- 1 tablespoon Mustard Oil
- ½ teaspoon Crushed Kasturi Methi
- 1 Teaspoon Salt Adjust to Taste
Instructions
- In a mixing bowl, combine the marinade ingredients. Add broccoli florets to the marinade mixture, making sure they are evenly coated.
- Cover the bowl and refrigerate it for 30 minutes to allow the flavours to infuse into the broccoli.
- Thread the broccoli florets onto skewers, leaving just a little space between each floret.
- Preheat the air fryer for 3 minutes. Place the skewered broccoli florets in a single layer in the air fryer basket. Brush the broccoli pieces with oil and drizzle any remaining marinade juice over it.
- Air fry the broccoli tikka for 5 minutes at 200C.
- Remove the basket from the air fryer, turn the skewers over, and brush the broccoli with oil.
- Place the basket back into the air fryer and continue frying for an additional 5-8 minutes, or until the broccoli is light golden and fully cooked.
- Remove the skewers from the air fryer and serve hot along with some mint chutney!
Video
Notes
- I recommend cooking these using skewers for that perfect grill! If you don’t have any, you can just place the florets directly in the airfryer basket but make sure to keep checking and turning them when needed. Be gentle so they retain their shape!
- You can also make this recipe using a traditional oven but I’d advise you to keep a close eye so that you do not overcook the broccoli. An outdoor barbecue would work great too if you have one!
- Drizzle any remaining marinade liquid onto the broccoli when airfrying so they’re nice and juicy and tender!
Teja says
Tried it today and it tasted yummmm
Richa says
So glad you liked it!
Shilps says
Hi Richa, did you use mustard oil for brushing on top of the broccoli florets?
Richa says
Yes, I always use mustard oil in kebabs because of its smoky flavour