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.
- 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
- 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