Malai Broccoli

Method

1. Wash the broccoli and cut it into florets.

   Our tip Cut the florets roughly the same size and dry them well after washing; water left on them thins the marinade and it slides off.

2. Take a grinder jar, add all the ingredients mentioned in the “for making paste” section and grind into a smooth paste.

   For making paste

   • Cashew / cashew paste – 30 g3½ tbsp
   • Black salt – 0.5 ga pinch
   • Processed cheese – 50 g⅓ cup + 2 tbsp2 oz
   • Green Chilli – 12 g½ oz
   • Garlic clove – 25 g1 oz
   • Chaat masala – 0.5 g0 oz
   • Ginger – 10 g⅓ oz
   • Fresh cream – 30 g2 tbsp
   • Salt – to taste
   • Black pepper powder – 2 g¾ tsp
   • Butter – 15 g1 tbsp
3. Take a bowl, add hung curd, corn flour, and the prepared paste, then mix well.

   Our tip Hung curd is yoghurt drained of its whey. Thick Greek yoghurt works too; ordinary yoghurt is too runny to cling to the florets.

4. Add the broccoli florets and coat them well with the mixture.
5. Take bake tray add crisper tray on it. Spread the marinated broccoli florets evenly on the crisper plate and slide tray into Level 1.
6. Move the SmartSwitch to Airfry mode, select airfry function, set the temperature to 200°C390°F and time to 12-15 minutes, then press Start.

   Our tip They're done when the coating has browned in spots and a knife slides easily into the thickest stalk.