• Aarti Kapoor

Kheema Gobi Matar / Minced Cauliflower with Peas



Gobi ka kheema/ cauliflower mince is a dry vegetarian dish served with rotis. In the winter-time, my mom used to serve this dish along with makki ki roti i.e. maize flour rotis. Pair it with winter greens like spinach or mustard greens (saag) and you will love the combination.


A quick dish that is ready under 30 minutes. I usually make a bit extra and use the leftovers to make paratha’s or stuffed roti’s the next day.


Kheema Gobi Matar (Minced Cauliflower with Peas)

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Serves: 4

Ingredients:

Cauliflower – 400 gms, grated by hand or in a food chopper until fine

Onion – 1 small, chopped fine

1 cup fresh or frozen peas. Boiled and ready to use

1/2 inch piece of ginger cut into thin julienne or strips

1 green chili, slit lengthwise (optional)

1 tsp cumin seeds

1 tsp coriander powder

1 tsp garam masala

1/4th tsp turmeric powder

1/4th tsp red chili powder

1 tbsp fresh coriander, chopped fine

1 tbsp cooking oil

Salt to taste

Method:

Heat the oil and add the cumin seeds. Once the cumin seeds sizzle, add the ginger and stir fry on low flame for a minute until the ginger is cooked. Add turmeric and quickly follow it up with onions. Add a pinch of salt to the onions. Stir-fry the onions until they are soft and translucent. Once the onions are done, add the minced cauliflower and peas. Make sure you have cooked the peas before. Add salt to taste.


Cover the pan and cook on low to medium heat until the cauliflower is cooked. This should take about 10 minutes. The cauliflower should be cooked but not mushy. Add a splash of water if the cauliflower is dry and sticking to the bottom of the pan. Once the cauliflower is done, add the rest of the spice powders and give the vegetables a good toss.


Garnish with chopped coriander leaves. Serve hot with rotis.

Serving Suggestion:


This dish goes very well with a bowl of yellow lentils and rice or rotis.

You can use the leftovers to make Gobi partha’s.


Tip: Water should be added sparingly, probably a splash or two if needed. The final dish should be dry and not mushy.



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