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Get Together Grub- Gobi Ka Keema


Biryani Recipes

Adapted from Ashwini's Blog

This holiday season was over before we knew it. For the first time we had many family and friends close by so we were busy either hosting a party or going to one. At one such dinner we were served a dish that not only tasted great but sounded it too - Gobi ka kheema.

My immediate thought was to get the recipe so I could blog about it! But the party was a raucous and chaotic affair and finding a quiet moment with the host was out of question.

Coming home, I googled for the recipe and after a couple of hits and misses with soy chunks and paneer, landed on here. The recipe seemed a close approximation of what I had eaten. I modified it a little and relished the dish all over again. If you want to steer clear of koftas and paneer for your next party, give this kheema a shot. You won't be disappointed.

GOBI KA KHEEMA (Minced Cauliflower)
(adapted from this recipe)
(serves 2-3 as a main)
1 medium cauliflower
1-2 bay leaves
1/2 tsp cumin seeds
1-2 onions, grated or pulsed in a blender
1 tsp ginger garlic paste
2-3 tomatoes, blanched & pureed*
1/2 cup peas
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
1 tbsp cream (optional) and finely chopped cilantro for garnish

Separate cauliflower into large florets and grate coarsely in a food processor or by hand. Heat oil in a saucepan. Add cauliflower and saute for 8-10 minutes. Continue sauteeing until the florets turn golden brown. Set aside.

Heat oil and add bay leaf and cumin seeds. When seeds sizzle, add grated onion. Stir for a few minutes then add ginger garlic paste. Continue stirring until onions lose moisture completely and don't smell raw.

Reduce heat and add tomato puree. Mix well. Add chilli powder and peas. Season to taste.

When gravy starts to simmer, add cauliflower. Ensure it is well coated with spices. Cook for 5-7 minutes on moderate heat to reduce sauce. Add garam masala and mix well. Garnish with cilantro and top with cream if preferred. Serve hot with naan or paratha.

The kheema got me thinking about its potential uses. A little binding with flour and one could use it to make meatballs, tikkis or add to a pulao.


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