Gobi Kheema, How to make Cauliflower Keema

Serves – 2-3

Ingredients

• 1 head of cauliflower
• Frozen green peas – ½ cup
• Onion (small sized) – 1
• Tomato (medium sized) – 1
• Red / green pepper – 1
• Ginger and garlic paste – 1 tsp each
• Cumin seeds – 1 tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala – 1 tsp
• Amchoor powder / dry mango powder – 1 tsp
• Turmeric powder – ½ tsp
• Pinch of asafoetida
• Kasoori methi / dried fenugreek leaves
• Oil – 2 tbsp
• Salt to taste

How to make Gobi kheema / Cauliflower kheema?

• First grate cauliflower with grater or food processor.
• Also grind onion, tomato and pepper together to a coarse paste.

• Dry roast kasoori methi until crisp and keep it aside.
• Heat a tbsp of oil in a pan.
• Add grated cauliflower and salt to taste.
• Mix well and cook uncovered until all moisture from cauliflower evaporates, stirring occasionally. It may take 10-15 minutes.

• When it dries out completely, take out in a dish.
• In the same pan, add another tbsp of oil. Once heated add cumin seeds and allow them to splutter. Also add pinch of asafoetida.

• Then add onion-tomato paste and ginger-garlic paste. Cook until all moisture from tomato evaporates.

• Then add all spice powders (red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and amchoor powder).

• Mix well and cook until oil starts to release, stirring constantly.

• Now add roasted cauliflower, frozen green peas and crushed kasoori methi.

• Mix it really well and cover the pan. Let it cook for 6-8 minutes on low heat, stirring occasionally.

• Switch off the heat and serve it hot.

• You can serve it with phulka or toasted bread slices.