Malai Paneer & Broccoli Tikka

Malai Paneer and Broccoli Tikka is a rich yet wholesome vegetarian starter made with soft paneer and tender broccoli florets marinated in a creamy yogurt–malai base. The addition of cheese, roasted besan, kasuri methi and aromatic spices gives this tikka a mildly smoky, melt-in-the-mouth texture without overpowering the natural flavours. Grilled on a pan until lightly charred, this protein-rich appetizer is perfect as a party starter, evening snack or a healthy indulgence served with fresh green chutney.

Preparation time: 15 minutes
Marination time: 20–30 minutes
Cooking time: 10–12 minutes
Serves: 2-3 persons

Ingredients:
For the tikka:
200 g paneer, cut into cubes
1½ cups broccoli florets
½ cup thick curd (hung curd preferred)
2 tbsp fresh malai (cream)
2 tbsp grated cheese (processed or mozzarella)
1 tbsp ginger-garlic paste
1½ tbsp roasted besan
1 tsp kasuri methi, crushed
½ tsp black pepper powder
1 tbsp kebab masala
¼ tsp nutmeg powder (optional)
Salt to taste
1 tbsp oil or butter for grilling
To serve:
Green chutney
Lemon wedges (optional)
Onion rings (optional)

Method:

Blanch the broccoli:
Bring water to a boil, add broccoli florets and blanch for 2–3 minutes. Drain immediately and transfer to cold water. Pat dry and keep aside.

Prepare the marinade:
In a bowl, whisk the curd until smooth. Add malai, grated cheese, ginger-garlic paste, roasted besan, kasuri methi, salt and all the spices. Mix well to form a thick, creamy marinade.

Marinate paneer & broccoli:
Add paneer cubes and blanched broccoli to the marinade. Gently coat everything well. Cover and rest for at least 20–30 minutes.

Grill the tikka:
Heat a grill pan and grease lightly with oil or butter. Place the marinated paneer and broccoli in a single layer. Grill on medium heat, turning occasionally, until golden and lightly charred from all sides.

Serve hot:
Remove from the pan and serve immediately with green chutney, lemon wedges and onion rings.