Keto Malai Broccoli
Broccoli florets roasted until crisp, finished in cream sauce with spice
- Time
- 30 min
- Serves
- 2
- Calories
- 360 kcal
- Protein
- 14 g
About this recipe
Malai (cream) dishes are naturally keto-friendly, and broccoli's firm structure holds up beautifully to roasting and sauce without turning mushy. Roasting the florets first is non-negotiable—it develops a slight char that adds complexity to the finished dish and keeps the broccoli from absorbing too much cream and becoming soggy. The cream sauce itself skips tomato entirely; instead, amchur (dried mango powder) brings the tartness you'd expect while keeping carbs minimal. Paneer, crumbled in at the end, dissolves slightly into the cream and gives a savory, creamy body that feels luxurious. Many home cooks make the sauce too thick by over-reducing; here, we want it to coat but not cling. The fenugreek seeds add a subtle maple-like sweetness that seems incongruous but works brilliantly with broccoli's slight bitterness. You can roast the broccoli an hour ahead and reheat gently with the sauce, but always finish with fresh lemon and cilantro just before serving—they keep it alive. This is excellent alongside cauliflower rice or, if you're upping the indulgence, a keto naan made with almond flour.
Ingredients
Method
- 1 Preheat oven to 200°C. Toss broccoli with 1 tbsp ghee, salt; roast 12–15 min until edges crisp.
- 2 Heat remaining ghee in a saucepan; temper with cumin and fenugreek seeds.
- 3 Add ginger-garlic paste, minced green chillies; sauté 1 min until fragrant.
- 4 Stir in turmeric, coriander powder, and amchur; cook 30 sec.
- 5 Pour in heavy cream, add grated paneer; simmer 2–3 min, stirring gently.
- 6 Toss roasted broccoli into cream sauce, fold in cilantro and lemon juice; serve immediately.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
