Monday, February 24, 2014



This dish is made of gobhi which is the Hindi word for cauliflower. Normally "kheema" is associated with meat but it means "to mince" and this dish is really a form of cauliflower minced and pan fried with spices. 

Thanks to my friend Gayathri Shashikiran for this recipe. If you, like me, love cauliflower this is a nice dish which goes well with rotis.

  • Cauliflower, medium-sized, 1
  • Green Peas, 1/2 cup
  • Onion, medium-sized, grated/finely chopped, 2
  • Tomatoes, blanched and pureed, 2-3
  • Ginger garlic paste, 1 tsp
  • Bay leaves, 1-2
  • Garam Masala Powder, 3/4 tsp
  • Red Chilli Powder, 1/2 tsp
  • Cumin seeds, 1 tsp
  • Asafoetida, a big pinch
  • Oil, 2 tbsp
  • Salt, to taste
  • Coriander leaves, chopped, for garnishing
Clean the cauliflower and separate into large florets. Grate them coarsely
Next, heat 1 tbsp of oil in a pan
Add grated cauliflower, saute on medium flame for 8-10 minutes till they start to turn golden brown
Keep aside
Heat another tbsp of oil, add cumin seeds, asafoetida and bay leaves
When cumin starts to sizzle, add onion and ginger-garlic paste
Stir fry till the raw smell goes and onions turn golden brown
Reduce the heat and mix in tomato puree
Add chilli powder, garam masala powder, green peas and salt to taste. Mix well
Let the gravy simmer for 2-3 minutes
Mix in the sauteed cauliflower and adjust the seasoning
Cook for another 5-7 minutes on reduced heat or till the peas are fully cooked
Ensure the cauliflower is coated well with spices
Garnish with coriander leaves and serve hot

1 comment:

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