Gobhi matar keema

Name: Gobhi matar keema
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small – Gobi (Cauliflower); 1/4 th cup – Peas (Frozen Or Fresh); 2 medium – Onions chopped finely; 1 tbsp – Ginger and garlic paste; 2-3 – Green chillies chopped; 2 medium – Tomatoes finely chopped; 1/2 tsp – Turmeric Powder; 1 tsp – Chilly Powder; 1/2 tsp – Garam masala powder; 1 tsp – Coriander powder; 1/2 tsp – Cumin powder; 1 / 2 tsp – Cumin seeds for tempering; 1 tbsp – Roasted and crushed Kasoori methi (Dried Fenugreek Leaf) powder; 1 tbsp – Fresh chopped coriander leaves; 1 tsp – Lemon Juice (Optional); 2-3 tbsp – Oil for cooking; to taste Salt

Khushboo Verma @cook_8538086

Delicious recipe goes well with paratha or rummali roti

Khushboo Verma @cook_8538086

Delicious recipe goes well with paratha or rummali roti

Saved

Ingredients

20 minutes

4 servings

1small – Gobi (Cauliflower)
1/4th cup – Peas (Frozen Or Fresh)
2medium – Onions chopped finely
1 tbsp– Ginger and garlic paste
2-3– Green chillies chopped
2medium – Tomatoes finely chopped
1/2 tsp– Turmeric Powder
1 tsp– Chilly Powder
1/2 tsp– Garam masala powder
1 tsp– Coriander powder
1/2 tsp– Cumin powder
1/ 2 tsp – Cumin seeds for tempering
1 tbsp– Roasted and crushed Kasoori methi (Dried Fenugreek Leaf) powder
1 tbsp– Fresh chopped coriander leaves
1 tsp– Lemon Juice (Optional)
2-3 tbsp– Oil for cooking
to tasteSalt

Saved

Steps

20 minutes

1

Chop and mince the florets of the cauliflower finely, do not grate it as you will not get the desired texture of keema as needed for this dish.
2

Heat 2 tbsp oil in a pan and add the cumin seeds let it splutter then add the chopped onions, green chillies with some salt (as the salt helps in cooking the onions faster) fry till the onions are golden.
3

Mix the ginger and garlic paste along with the dry powdered spice turmeric powder, coriander powder, cumin powder, red chilly powder and garam masala add some water.
4

Now add to the above fried onions fry till the raw smell of the masala fades away and oil leaves the sides.
5

Add the minced cauliflower and peas and give it a good stir, cover and cook on low to med flame till the cauliflowers are just cooked but not mushy (at this stage avoid adding any water to the dish and cook the cauliflower and peas in their own moisture if at any stage you feel that its drying up and getting burnt then sprinkle little water to avoid that).
6

Meanwhile on the side heat up 1 tsp oil and add the chopped tomatoes and some kashmiri red chilly powder if you want some color to the dish as Kashmiri red chilly powder is known for its colour and is not so spicy. Soften the tomatoes and fry till the raw smell fades away.
7

Add this tomato mixture to the above cooked cauliflower keema and give it a mix with light hands and cook for more 5 to 8 mins till the dish is semi dry.
8

At last add some crushed kasoori methi, chopped coriander leaves and some lemon juice. Serve hot with rotis or parathas, it’s a very good dry dish for lunch box, do try and enjoy with your family.