Grilled Malai-Style Broccoli with Lime Onions

Side Dishes

Grilled Malai-Style Broccoli with Lime Onions

A creamy marinade clings to the broccoli florets before they go on the grill. Warm spices and cheese bring richness, while quick lime-dressed onion adds a sharp finish.
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Serves
4 servings

Bring it to the table

About this recipe.

Broccoli coated in a creamy spiced cheese marinade, grilled and topped with lime-dressed onion.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Onion topping

  • 1 medium red onion (thinly sliced)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Kashmiri chile powder (or paprika)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)

Broccoli

  • 3 green Thai or small serrano chiles
  • 3 1/2 oz Amul cheese or sharp cheddar (cut into 1-inch pieces)
  • 2 garlic cloves (finely grated)
  • 1 1-inch piece ginger (peeled and finely grated)
  • 3 1/2 oz cream cheese (at room temperature)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon garam masala
  • 4 teaspoons Diamond Crystal kosher salt (or 2 1/4 teaspoons Morton for the base recipe)
  • 1/2 cup chopped cilantro stems
  • 2 medium heads broccoli (about 1 1/2 pounds total, cut into 3-inch florets)
  • vegetable oil (for grill and brushing)

Use gentler heat for the creamy coating

Medium-low grill heat gives the broccoli time to soften while the cheese coating takes on color.

At the table

Serve the warm florets with the sharp onion topping scattered over them.

The cooking plan

How to make Grilled Malai-Style Broccoli with Lime Onions.

  1. Toss the red onion with lime juice, Kashmiri chile powder and the onion salt. Set aside while preparing the broccoli.

  2. Pulse the fresh chiles and cheese in a food processor until finely crumbled. Add the garlic, ginger, cream cheese, cream, cornstarch, cardamom, garam masala and broccoli salt. Process until blended, scraping the bowl as needed. Pulse in the cilantro stems.

  3. Coat the broccoli thoroughly with the marinade, working it into the florets gently. Prepare a grill for medium-low heat and oil the grate. Thread the florets through their stems onto metal skewers if desired.

  4. Brush lightly with oil and grill, covered, for about 8–10 minutes, turning halfway through, until tender and charred in places. Adjust the heat so the coating browns without burning before the stems soften.

  5. Slide onto a platter and top with the lime onions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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The Broken Scale

Grilled Malai-Style Broccoli with Lime Onions

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Broccoli coated in a creamy spiced cheese marinade, grilled and topped with lime-dressed onion.
Print Recipe
Servings: 4 servings
Course: Side Dish
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Onion topping
  •  
    1 medium red onion thinly sliced
  •  
    1 tablespoon fresh lime juice
  •  
    1 teaspoon Kashmiri chile powder or paprika
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
Broccoli
  •  
    3 green Thai or small serrano chiles
  •  
    3 ½ oz Amul cheese or sharp cheddar cut into 1-inch pieces
  •  
    2 garlic cloves finely grated
  •  
    1 1-inch piece ginger peeled and finely grated
  •  
    3 ½ oz cream cheese at room temperature
  • ½ cup heavy cream
  • 2 tablespoons cornstarch
  •  
    1 teaspoon ground cardamom
  •  
    ½ teaspoon garam masala
  •  
    4 teaspoons Diamond Crystal kosher salt or 2 1/4 teaspoons Morton for the base recipe
  •  
    ½ cup chopped cilantro stems
  •  
    2 medium heads broccoli about 1 1/2 pounds total, cut into 3-inch florets
  • vegetable oil for grill and brushing

Equipment

Grill
Knife and cutting board
Box grater
Mixing bowl
Spatula
Food processor
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Toss the red onion with lime juice, Kashmiri chile powder and the onion salt. Set aside while preparing the broccoli.
  2. Pulse the fresh chiles and cheese in a food processor until finely crumbled. Add the garlic, ginger, cream cheese, cream, cornstarch, cardamom, garam masala and broccoli salt. Process until blended, scraping the bowl as needed. Pulse in the cilantro stems.
  3. Coat the broccoli thoroughly with the marinade, working it into the florets gently. Prepare a grill for medium-low heat and oil the grate. Thread the florets through their stems onto metal skewers if desired.
  4. Brush lightly with oil and grill, covered, for about 8–10 minutes, turning halfway through, until tender and charred in places. Adjust the heat so the coating browns without burning before the stems soften.
  5. Slide onto a platter and top with the lime onions.

Notes

Use four to six 12-inch metal skewers if you want easier turning.
The fresh chiles add considerable heat; reduce them to suit your preference.

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