Cauliflower kheema recipe | gobi ka keema

Cauliflower kheema recipe | gobi ka keema – Easy to make dry sabzi using grated cauliflower. Cauliflower keema recipe with step-by-step pictures.

We usually make cauliflower sabzi by cutting the cauliflower into florets. This one is a slightly different one with minced cauliflower and is part of a delicious cauliflower kheema recipe. Even those who don’t like cauliflower will love this gobi ka keema recipe. I have tried this a few times at home and thought would share the cauliflower kheema recipe here. As cauliflower and peas are in season, I thought this was the right time to try out this recipe.

This is a vegetarian version of the popular minced non-vegetarian recipe. Apart from serving this with roti or rice, you can make use of this as a filling for sandwiches too. Though adding peas is optional, I highly recommend that as it gives a nice taste and crunch to the sabzi. You can add sweet corn also instead of green peas. Gobi and matar pair well and it is always a winning combo when making gobi ka keema.

It is similar to the paneer bhurji but with cauliflower. For more recipes, check out

Vegetable kheema masala, Gobi paratha, Cauliflower pepper fry

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Cauliflower keema | Gobi matar kheema

Minced cauliflower sabzi, vegan recipe

Course Main Course, side dish for chapati

Cuisine Indian

Keyword cauliflower recipes, side dish for roti

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2.5 cups cauliflower florets
• ½ cup green peas
• 1 big onion finely chopped
• 1 tomato finely chopped
• 1 tbsp oil
• ½ tsp cumin seeds
• 1 tsp ginger garlic paste
• 1.5 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt as needed
• Coriander leaves few
• 2 pinches kasoori methi

Instructions

• Put the cauliflower florets in hot water.
• Take out and cool
• Mince this using a chopper
• In a pan add oil and add the cumin seeds
• Add finely chopped onions and add little salt
• SAute till translucent
• Now add the ginger garlic paste
• Cook till the raw smell goes off
• Blend the tomato and puree it
• Add the red chili powder, coriander powder and garam masala
• Mix well and cook the raw smell goes off.
• Add the green peas and add ¼ cup of water.
• Cook the peas, If using fresh peas cook this and add.
• I used frozen peas.
• Now add the chopped cauliflower and mix well.
• Cook for 2-3 minutes
• Add finely chopped coriander leaves and kasoori methi
• Switch off the flame
• Gobi matar keema is ready

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Notes

1. You can serve this with chapati or rice.

2. Gobi matar keema can be used as stuffing for sandwiches.

• Put the cauliflower florets in hot water for 10 minutes.
• Take out and cool.
• Mince this using a chopper for your gobi ka keema recipe.

• In a pan, add oil and the cumin seeds.
• Add finely chopped onions and a little salt.
• Sauté till translucent.

• Now add the ginger garlic paste.
• Cook till the raw smell goes off.

• Blend the tomato and puree it.
• Add the red chili powder, coriander powder, and garam masala.

• Mix well and cook till the raw smell goes off.
• Add the green peas and ¼ cup of water.
• Cook the peas. If using fresh peas, cook them and add them.
• I used frozen peas.

• Now add the chopped cauliflower and mix well.

• Cook for 2-3 minutes.
• Add coriander leaves and kasoori methi.

• Cauliflower kheema is ready.

• You can serve this with chapati or rice.
• Cauliflower kheema can be used as stuffing for a sandwich.