Malai Broccoli with Chili Cheese Fondue
Amit Kumar
A vegetarian barbecue side dish and a great option for cheese lovers!
- Level
Intermediate
- Cooking
45m
- Overrall
1h+
- Ready
10:28 pm
Broccoli
½
Extra Virgin Olive Oil
to taste
Parmesan Cheese
to taste
Ice Cube
for ice bath
Parmesan & Garlic Crumble
Parmesan Cheese
2.82oz
Garlic
1 clove
Vegetable Oil
¼ cup
Chili Cheese Fondue
Plain Yogurt
3.88oz
Butter
1tbsp
Cream Cheese
6.35oz
Cornstarch
0.53oz
Red Chili Flakes
2tbsp
Coriander
½ bunch
Garam Masala
1tsp
Cardamom Powder
1tsp
Ground Black Pepper
to taste
Salt
to taste
Aluminum Foil
Silicone Baking Sheet
Paper Towel
Kitchen Scale
Malai Broccoli with Chili Cheese Fondue
Amit Kumar
Thinly slice 1 garlic clove
Finely grate 2.82oz of parmesan cheese
Preheat the oven to 320 °F
Place ¼cup of vegetable oil in a saucepan over medium heat
Add the garlic slices and fry until golden, stirring from time to time. Drain on paper towels
Spread the grated parmesan cheese over a silicone baking sheet
Bake in the oven for 7m or until lightly toasted and golden
Crush the garlic into a crumbly powder
Add the garlic to the baked parmesan cheese and mix with a spatula. Transfer to a tray with paper towels. The parmesan & garlic crumble is ready
Add 3.88oz of plain yogurt to a medium bowl
Add 3.17oz of cream cheese
Add 0.53oz of cornstarch
Add 1tbsp of red chili flakes
Finely chop ½bunch of coriander stalks. Keep the leaves for later use
Add the chopped coriander stalks
Add 1tsp of garam masala
Add 1tsp of cardamom powder
Add salt and ground black pepper to taste
Whisk vigoroulsy to combine
Melt 1tbsp of butter in a small saucepan over medium heat
Add 1tbsp of red chili flakes and cook until the butter is brown
Add 2tbsp of the yogurt and cream cheese mixture and stir until it thickens
Add 3.17oz of cream cheese and whisk to incorporate
Add ground black pepper to taste. Whisk to combine and remove from the heat
Finely chop ½bunch of coriander leaves
Add to the fondue and whisk to combine
Preheat the oven to 356 °F
Bring water to a boil over medium heat to cook the broccoli. Prepare an ice bath in a bowl
Cut ½ broccoli into large florets and wash properly
Cook for 1m to blanch, keeping the beautiful green color
Transfer to the ice bath to cool down
Drain the cooled broccoli
Coat with the remaining yogurt and cream cheese mixture
Drizzle a foil-lined roasting pan with extra virgin olive oil. Transfer the coated broccoli and drizzle with more olive oil
Roast in the oven until golden brown
Transfer to a serving plate or bowl
Add the Chili Cheese Fondue to taste on top
Top with grated parmesan cheese and the Parmesan and Garlic Crumble to taste
Garnish to taste
Enjoy!