Keema Gobhi/Minced Cauliflower Curry

Keema Gobhi /Minced Cauliflower Curry

Keema Gobhi /Minced Cauliflower Curry

A unique cauliflower recipe I am going to share with you is Keema Gobhi Minced Cauliflower Curry. Cauliflower is a very interesting vegetable as most parts of it can be cooked. The florets are the part of the plant that most people cook, however, the hard stem (danthal recipe) is edible and tasty too. My mom used to pickle the tender green stalks. To cut the cauliflower, first, remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them if you desire pieces that are of a uniform size or cook a regular Cauliflower-Potato or Green Peas Curry; you can even make Parathas (stuffed Indian bread) fritters, soup, as starters, main course and even a dessert with it. In keto diet, you can make Cauliflower rice. I have also made a Cauliflower Frittata!

Comfort Meal

The classification of a comfort meal for Indians is a plate of dal-chawal and any masala vegetables on the side. A typical dinner or lunch usually includes these three dishes, the rice replaced with rotis or phulkas in north Indian homes. The truth is that there is such a great variety of vegetables available in the market that one can try different ways to cook them and never get bored.  Winters bring cauliflower, peas, pumpkin, broad beans, turnip, and many more.

Cauliflower, Peas- Seasonal Vegetables

According to the seasons, one should expand your vegetable repertoire and cook different kinds of seasonal vegetables. They will bring variety to your meal and break the monotony of the same veggies. But most importantly they will boost your health by providing essential nutrients that are a must for that particular season. Cooking is no rocket science but the main ingredient “LOVE” should not be ignored. Where there is love there is a gourmet dish! The recipe I am sharing here of Keema Gobhi/Minced Cauliflower Curry is unusual and the dish is absolutely delicious. You can prepare your own variants with the same basic recipe.

Way to a man’s heart is through his stomach!

Being a non-vegetarian since birth and then turning veggie by choice, I looked to alternatives for cooking tastier and nutritious vegetarian fare. My husband turned veggie along with me and he was a total foodie and it was always a challenge to meet his high standards. I completely vouch for the saying that the way to a man’s heart is through his stomach!! It is proven true many times over.

Recipe for Minced Cauliflower or Gobhi Keema

Ingredients:

1 Cauliflower grated

1 large onion chopped finely

A tbsp. ginger garlic paste

1 large cup milk

2 eggs

1 bowl green peas

2 green chillies

2 green and black cardamoms

4 cloves

1’ piece cinnamon

An anise flower

1 tsp. turmeric

A tsp. red chilli powder

1 tbsp garam masala or pav bhaji masala

A tbsp coriander powder

1 tbsp oil

Fresh Coriander leaves for garnishing

Method for Keema Gobhi or Minced Cauliflower Curry

Wash and grate the cauliflower till the floweret area. Heat a wok or skillet and add the oil. Once it is hot add all the whole masala (cloves, cinnamon.etc), then add the ginger-garlic paste.

Once it is a little brown add the finely chopped onions and the green chillies. Sauté till the onions are a golden brown, and then add the peas and sauté a little.

Now add the grated cauliflower and let it simmer a bit. Then add the milk and let it cook till the milk dries up. Milk is crucial to this recipe as it helps in removing the typical cauliflower smell and gives a richer taste to the dish.

Add the salt, turmeric, chilli powder and pav bhaji masala (I find garam masala too strong for my delicate digestion so I use pav bhaji masala) and sauté till nicely golden.

Finally, add the two beaten eggs and sauté like scrambled egg. The end result should be a golden gobhi keema with the green peas highlighted.

Garnish with the coriander leaves and serve hot with roti, naan, or any bread. Break the roti and scoop up the Keema Gobhi and taste the burst of flavours in your mouth.

I love the grilled sandwiches which I make with the leftover Keema Gobhi for breakfast!

Today I had Minced Cauliflower with Fenugreek Bread or methi roti and my favourite winter salad of radish.

Keema Gobhi /Minced Cauliflower Curry is a unique recipe, isn’t it?


Keema Gobhi/Minced Cauliflower Curry
Print Recipe
Keema Gobhi/Minced Cauliflower Curry
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash and grate the cauliflower till the floweret area. Heat a wok or skillet and add the oil. Once it is hot add all the whole masala (cloves, cinnamon.etc), then add the ginger-garlic paste.
  2. Once it is a little brown add the finely chopped onions and the green chillies. Sauté till the onions are a golden brown, and then add the peas and sauté a little.
  3. Now add the grated cauliflower and let it simmer a bit. Then add the milk and let it cook till the milk dries up. Milk is crucial to this recipe as it helps in removing the typical cauliflower smell and gives a richer taste to the dish.
  4. Add the salt, turmeric, chilli powder and pav bhaji masala (I find garam masala too strong for my delicate digestion so I use pav bhaji masala) and sauté till nicely golden.
  5. Finally, add the two beaten eggs and sauté like scrambled egg. The end result should be a golden gobhi keema with the green peas highlighted.
  6. Garnish with the coriander leaves and serve hot with roti, naan, or any bread. Break the roti and scoop up the Keema Gobhi and taste the burst of flavours in your mouth.
  7. I love the grilled sandwiches which I make with the leftover Keema Gobhi for breakfast!
Recipe Notes

Wash the cauliflower nicely before grating

Once you grate you cannot wash it.

Add enough milk for cauliflower to cook

When you add the eggs stir and mix well.

Add the Coriander powder and garam masala powder at the end so that the egg smell is gone.

 

Harjeet Kaur
jeetjinder@gmail.com

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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