Creamy Garam Masala Broccoli Recipe – Baked Indian-Spiced Broccoli

Last Updated on 4 months by Neha Deshmukh

Creamy Garam Masala Broccoli Recipe – Baked Indian-Spiced Broccoli

Introduction

Okay, let’s be real – getting your greens in can sometimes feel like a chore, right? But trust me on this one. This Creamy Garam Masala Broccoli is a total game-changer. I first made this when I was trying to sneak more veggies onto my kids’ plates, and it was an instant hit! The creamy, warmly spiced marinade transforms humble broccoli into something seriously addictive. It’s a little bit Indian, a little bit comforting, and a whole lot delicious. You won’t believe how quickly this disappears!

Why You’ll Love This Recipe

This isn’t your average steamed broccoli. Here’s why you’ll fall in love:

• Flavor Explosion: The garam masala and cardamom create a wonderfully aromatic and flavorful coating.
• Creamy Texture: The yogurt and cream cheese base makes it incredibly rich and satisfying.
• Easy to Make: It comes together quickly with minimal effort – perfect for a weeknight meal.
• Healthy & Delicious: A sneaky way to enjoy your greens!
• Versatile: Great as a side dish, snack, or even a light meal.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 large head broccoli (about 500g)
• ½ cup Greek yogurt (120ml)
• 4 oz cream cheese, softened (115g)
• 2 cheese slices (Amul)
• 2 tablespoons heavy cream (30ml)
• 1 tablespoon chopped ginger
• 2 teaspoons ginger-garlic paste
• ¼ teaspoon white pepper powder (1g)
• ¼ teaspoon black pepper (1g)
• ½ teaspoon salt (3g)
• ¼ teaspoon sugar (1g)
• ¼ teaspoon garam masala (1g)
• ½ teaspoon cardamom powder (2g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Amul Cheese Slices: These are a classic in Indian cooking, adding a lovely mild, milky flavor. If you can’t find Amul, you can substitute with any mild cheddar or mozzarella slices.
• Garam Masala Blend: Garam masala isn’t a single spice, but a blend! Every family has their own version. You can find pre-made blends at most Indian grocery stores, or make your own for a truly personalized flavor.
• Cardamom Powder: I prefer using freshly ground cardamom powder for the best aroma. Green cardamom is most common, but black cardamom can add a smoky note if you’re feeling adventurous.
• Greek Yogurt: Full-fat Greek yogurt gives the best creamy texture, but you can use low-fat if you prefer.
• Broccoli: Look for a firm head of broccoli with tightly closed florets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the broccoli into medium-sized florets and set them aside. We want them to be bite-sized, but not too small.
2. In a large bowl, combine the room temperature cream cheese and Greek yogurt. Give it a good mix until it’s nice and smooth.
3. Now, for the flavor! Melt the cheese slices with the heavy cream in a pan over low heat. Stir until everything is melted and combined. Pour this cheesy goodness into the yogurt-cream cheese mixture. Whisk it all together until it’s beautifully smooth.
4. Add the chopped ginger, ginger-garlic paste, white pepper, black pepper, salt, sugar, garam masala, and cardamom powder. Mix well – really get in there and make sure everything is evenly distributed.
5. Time to coat the broccoli! Toss the florets in the marinade until they’re completely covered. This is important for maximum flavor.
6. Cover the bowl and refrigerate for at least 1-2 hours. This allows the flavors to meld and the broccoli to soak up all that deliciousness.
7. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
8. Arrange the marinated broccoli in a single layer on the baking sheet.
9. Bake for 20-25 minutes, or until the broccoli is tender-crisp. Then, for that extra bit of char and crispiness, broil on high for 2-3 minutes, keeping a close eye on it to prevent burning.
10. Serve hot with your favorite chutney or dip!

Expert Tips

• Don’t overcrowd the baking sheet! This will steam the broccoli instead of roasting it.
• For extra crispy broccoli, pat it dry with paper towels before tossing it in the marinade.
• Taste the marinade before adding the broccoli and adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and cream cheese alternatives. Nutritional yeast can add a cheesy flavor! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili for a spicier kick.
• Festival Adaptation: During Diwali, my family loves to serve this as a festive snack alongside samosas and pakoras.

Serving Suggestions

This Creamy Garam Masala Broccoli is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with dal and rice.
• As a snack with a cooling raita.
• As part of an Indian-inspired mezze platter.
• Served over quinoa or couscous for a light meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Let’s answer some common questions:

• What type of broccoli works best for this recipe? You can use regular broccoli, or even broccolini. Just make sure it’s fresh and firm.
• Can I make this ahead of time? Absolutely! You can marinate the broccoli up to 24 hours in advance.
• What is Amul cheese and can I substitute it? Amul is a popular Indian cheese brand. You can substitute with mild cheddar or mozzarella.
• How can I adjust the spice level? Add a pinch of cayenne pepper or a finely chopped green chili for more heat.
• Can this be made in an air fryer? Yes! Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.