Minced Cauliflower (Gobi Keema)

Name: Minced Cauliflower (Gobi Keema)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Indian
Ingredients: 4 cup Cauliflower (grated); 1 cup Peas; 0.33 cup Mustard Oil; 2 pinch Asafoetida; 1 tsp Black Mustard Seed; 1 Onion (sliced/chopped); 2 Green Chilli (chopped); 1 tbsp Ginger Garlic Paste; 1 tsp Cumin Powder; 1 tbsp Coriander Powder (coarse); 1 tsp Salt; 0.5 tsp Dry Pomegranate Powder (Anardana); 1 tbsp Kashmiri Chilli Powder/Degi Mirch; 1 cup Tomato (ground/pureed); 1 tbsp Kasuri Methi; 0.5 tsp Garam Masala; Coriander Leaves for garnishing; 0.5 cup Water

by Leena Kohli (@leenakohli)

5.0

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From 3 ratings

Prep Time

5min

Cook Time

20min

Total Time

25min

IndianLunchDinnerSideVegetarianVegan

Gobi Keema, in Indian cuisine, is a flavorful and satisfying vegetarian dish that is easy to make and perfect for a weeknight dinner. Prepare for a burst of flavour and nutrients with this dish of finely grated cauliflower, sweet peas, and aromatic spices. With every bite, you'll be delighted with the taste and nourishment it brings. Give it a try and indulge in this satisfying and impressive dish. And with its quick and easy preparation, it's perfect for busy weeknights or lazy weekends when you want to whip up something delicious and healthy without spending hours in the kitchen. So let's dive in and learn how to make this tasty Gobi Keema.

Ingredients

6 Servings

4cup
Cauliflower (grated)
1cup
Peas
1/3cup
Mustard Oil
2pinch
Asafoetida
1tsp
Black Mustard Seed
1
Onion (sliced/chopped)
2
Green Chilli (chopped)
1tbsp
Ginger Garlic Paste
1tsp
Cumin Powder
1tbsp
Coriander Powder (coarse)
1tsp
Salt
1/2tsp
Dry Pomegranate Powder (Anardana)
1tbsp
Kashmiri Chilli Powder/Degi Mirch
1cup
Tomato (ground/pureed)
1tbsp
Kasuri Methi
1/2tsp
Garam Masala
Coriander Leaves for garnishing
1/2cup
Water

Method

Wash, pat dry and grate the cauliflower and set aside.
In a heavy-bottomed wok, heat the mustard oil until it starts smoking. Then, let it cool down.
Reheat the oil over medium to high heat, and add asafoetida and black mustard seeds. Let them crackle.
Add sliced onion and chopped green chillies, and cook for 3-4 minutes until they turn pinkish and translucent.
Stir in the ginger garlic paste and cook until the mixture turns slightly golden and the oil oozes out.
Add cumin powder, coriander powder, salt, dry pomegranate powder (anardana), kashmiri or degi mirch and sprinkle some water. Mix everything and cook for a few seconds.
Pour in the ground or pureed tomato, and stir and cook for 2-3 minutes or until oil oozes on the surface.
Add the grated cauliflower to the wok, and mix everything nicely for 1-2 minutes.
Mix in the peas and cook for another minute.
Pour half a cup of water, mix everything, and reduce the heat to low. Cover the pan, and let the vegetables simmer for 10-15 minutes or until fully cooked.
Adjust seasoning to taste. Add kasuri methi, garam masala and chopped coriander.
Turn off the heat, and let the dish rest for a few minutes.
Serve hot with roti or paratha.

Tips & Tricks

Adjust salt and chillies seasoning to taste.
You can use fresh chopped/ ground ginger and garlic instead of readymade paste.
You can use dry mango powder (amchur) instead of pomegranate seeds or powder or can skip this ingredient too.
I have used Mustard Oil for cooking as it gives the dish a nice colour and texture.
You can use any vegetable oil according to your preference.