Step 1

Clean, and cut the broccoli head into bite-sized florets, roughly the same size for even cooking.The next step is to blanch the broccoli. Bring a medium-sized pot of salted water to a boil over high heat. Drop the broccoli in the boiling water, let it cook for 1 minute (for firm broccoli), and then transfer it into a bowl filled with water and ice cubes. Once cooled, drain the water and pat them dry with a kitchen or paper towel. Or you may also steam the broccoli in Instant Pot.

Step 2

In a large bowl, add hung curd, heavy cream, shredded cheese, ginger-garlic paste, cardamom powder, kasuri methi, garam masala, cumin powder, salt, pepper, sugar, lemon juice, and cornstarch (flour). Mix everything well using a whisker.

Step 3

Then add the blanched/steamed broccoli florets and mix until each piece of the broccoli is coated well with the marinade. Cover the bowl and refrigerate for at least 30 minutes.

Step 4

Firstly, Preheat the air fryer to 360°F (180°C). Grease the Air fryer basket with some butter (or oil). Place the marinated broccoli florets in the basket and spread them in a single layer (cook in batches if required). Brush or spray some butter on the top, ensuring the broccoli doesn't dry out.

Step 5

Air fry at 360°F (180°C) for 8-10 minutes or until edges start browning and turn tender-crisp. Turn halfway through cooking time.

Step 6

Remove in a serving plate, squeeze some lime juice, and immediately serve with mint yogurt chutney.

Step 7

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Arrange the marinated cheesy malai broccoli evenly in a single layer.

Step 8

Bake at 425°F for 15-20 minutes. Then broil on high for 2-3 minutes till they turn charred and crispy on the edges. Turn halfway through cooking time.