March 19, 2018

How to make Gobi Kheema | Gobhi Matar Keema Recipe | Cauliflower Keema Recipe | Gobi Subji Recipes | Cauiliflower Subzi Recipes | Sidedishes For Chapathi

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Cauliflower subjis/curries (or gravies) tastes so good with chapatis more than the rice. I have shared some cauliflower gravy recipes already on the blog but this is the first time where I`m posting a kheema variety recipe. Kheema is nothing but minced meat but for vegetarians, there are few options to make kheema using veggies. Like, soya chunks, green peas, and this cauliflower.
Gobi with green peas tastes well always so here also used some frozen peas to make curry more delicious. Overall, It`s a simple dish to cook and tastes good with hot chapati/roti. Try it next time and share your comments.
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CATEGORY- Vegetarian | Sidedish | Subji | Sidedish for Chapathi | Lunch
PREPARATION TIME- 15 MINUTES
COOKING TIME- 15 MINUTES
WHAT YOU NEED
Cauliflower/ Gobi-1 medium size
Onion-2 small
Tomato-1 big size
Green chili-3 finely chopped
Vegetable oil-2 tablespoons
Black mustard seeds-1 teaspoon
Cumin seeds-1 teaspoon
Red chili-1
Urad dal-1 teaspoon
Ginger garlic paste-1 teaspoon
Red chili powder-1 teaspoon (as per your taste)
Salt-to taste
Turmeric powder-1/2 teaspoon
Coriander powder-1/2 teaspoon
Garam masala-1/2 teaspoon
Kasoori methi powder-1/2 teaspoon 
Coriander leaves-few
HOW TO COOK
Take a good quality cauliflower.cut into big florets.Put them in water for 5 minutes then grate into a coarse mixture. Also, chop onions, tomato, green chili finely.
Now heat a nonstick pan, add oil, add mustard seeds, cumin seeds, red chili, urad dal, saute for few seconds and add finely chopped onion, green chili, ginger garlic paste and saute for 2 minutes in medium flame.
Now add finely chopped tomatoes, mix once and cook for a minute.Then add red chili powder, salt, turmeric powder and stir well.
After a minute add in green peas, stir evenly and cook for 1 minute again.Now add grated cauliflower, stir carefully to mix everything.
Add 1/3 cup of water, mix once and cook on low flame for 10 minutes with a lid on top. When the water evaporates completely add in coriander powder, garam masala, kasoori methi powder and stir well.Turn off flame and add some freshly chopped coriander leaves and mix gently.Serve hot with chapati.











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