When it comes to comfort food that is both delicious and easy to prepare, Gobi Keema Matar is one of my go-to recipes. This delightful vegetarian dish combines the hearty textures of minced cauliflower and peas with a rich blend of spices, making it a favourite in my household. Whether you're a vegetarian or simply looking to cut down on meat, Gobi Keema Matar is a satisfying and nutritious alternative to traditional keema dishes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and soak cauliflower florets in turmeric water for 10 minutes.
Drain and pat dry to remove excess moisture. Pulse the cauliflower florets in a chopper or food processor until they reach a minced texture.
Heat mustard oil in a heavy-bottomed wok until it starts smoking, then let it cool slightly.
Reheat the oil over medium-high heat, add cumin seeds, bay leaf, and black cardamom, and let them crackle.
Add finely chopped ginger, garlic, and green chillies, and sauté until they turn slightly golden.
Add the chopped onions and cook for 3-4 minutes until they turn pinkish and translucent.
Add the ground tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and Chinese 5-spice powder. Mix well and cook until the oil separates from the mixture.
Add the peas and stir well for 2-3 minutes.
Add the minced cauliflower, mix well, and cook on high heat for 3-4 minutes.
Add a splash of water, cover the wok, and simmer until the cauliflower and peas are tender, stirring occasionally to prevent sticking. This usually takes about 10-12 minutes.
Check the seasoning, add dry fenugreek leaves, and mix well.
Turn off the heat and let the dish rest for a few minutes.
Garnish with fresh coriander leaves and serve hot with roti, paratha, or any bread of your choice, or as a side dish.
For enhanced flavor, use fresh peas if available.
Ensure the mustard oil is properly heated to remove its raw taste.
Adjust the spice levels according to your preference.
If using frozen peas, add them towards the end of cooking to prevent overcooking, helping retain their vibrant green color and texture.
Store leftover Gobi Keema Matar in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly in a pan or microwave before serving.
How do I make Gobi Keema Matar less spicy for kids?
To make Gobi Keema Matar less spicy for kids, you can reduce the amount of red chilli powder and omit the green chillies. You can also add a bit of sugar or honey to balance the flavors without adding heat.
What are some good side dishes to serve with Gobi Keema Matar?
Gobi Keema Matar pairs wonderfully with Indian breads like roti, paratha, or naan. You can also serve it with a side of yogurt or raita to cool down the spices, along with a fresh salad for added crunch.
Can I substitute mustard oil in Gobi Keema Matar?
Yes, you can substitute mustard oil with any neutral oil like vegetable oil, sunflower oil, or even ghee if you prefer. Each oil will impart a slightly different flavor, but the dish will still be delicious.
How long can I store Gobi Keema Matar leftovers in the fridge?
You can store Gobi Keema Matar leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to reheat it thoroughly before serving to enjoy the flavors again.
Is Gobi Keema Matar suitable for a vegan diet?
Yes, Gobi Keema Matar is naturally vegan as it contains no animal products. It's a great option for those following a vegan diet while still providing a hearty and satisfying meal.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
