Gobi Ka Kheema – Cauliflower mince with green peas

Trying out variations, in a recipe, turns out to be fun for the chef in me. There I stood admiring the ‘Gobi ka kheema’ with that satisfied feeling of turning ‘kheema’, into a vegan dish with a non-vegan title. At least to me ‘kheema’ was always associated to a non-vegan dish, until I discovered my delicious ‘Gobi ka kheema’.  I needed to pamper this dish with a little more oil than I usually use, but then, the taste was yummm, it felt so good!

Though originally mince means ‘chopped very fine’, here in this recipe I have chopped the florets just fine. As cauliflower when minced too fine, breaks-up into tiny bits and a lot of the vegetable is wasted on the cutting board.

Ingredients:

  • Cauliflower – 1 medium, cleaned and chopped small
  • Bay leaves – 1-2
  • Cumin seeds – 1/2 tsp
  • Onions – 2 medium, chopped fine
  • Ginger garlic paste – 2 tsp
  • Tomatoes – 2 pureed(if required like gravy add more, for dry dish use less)
  • Peas – 1/4 cup, boiled
  • Red chilli powder – 1 tsp
  • Garam masala/Whole spice powder- 2 tsp
  • Salt – to taste
  • Oil – 3 tsp + 2 tsp

 

Method:

  • Heat 3 tsp oil in a pan and fry the chopped cauliflower till its semi-fried and golden brown.
  • Simultaneously, boil the peas till its cooked. Keep both aside.
  • Heat the 2 tsp oil in a pan and fry the onions till golden brown. Add the red chilli powder and the garam masala and fry for a minute.
  • Now add the ginger garlic paste and fry for another 30 seconds.
  • Add the pureed tomatoes and the boiled green peas. Mix well.
  • Now add the fried cauliflower and mix again till the moisture from the tomatoes leaves the dish.
  • Add salt and remove from fire when done.
  • Garnish with freshly chopped cilantro/coriander leaves.
  • Serve hot with steamed white rice or rotis.

Preparation Time: 35-40 minutes

Serves: 4

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