GOBI  MATAR  KEEMA

GOBI MATAR KEEMA

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This recipe of Gobi Matar Keema was an experiment in my kitchen. One fine night after dinner I asked my husband as what he would prefer to take for his lunch the next day, usually we are vegetarians throughout the week and during weekends we enjoy some non-vegetarian food. So, gave him options as usual he said “I would like to have gobi but not the regular aloo gobi subzi”, he challenged me to make a new dish of it, so instantly I remembered that in my college days I had  made this dish Gobi Keema and it was a hit with my friends and family, but after marriage had forgotten the dish and never made after that.

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Keema is a very popular dish in North India and I like my non-vegetarian keema nice and spicy, so I just replaced the same recipe of non-vegetarian keema with minced cauliflower and some peas and it comes out yumm…, try it to believe me, the only key to a successful keema gobi is not  to over cook it and the masalas should be fried to perfection and you can fool any non-vegetarian as real keema.

This dish is perfect for tiffin boxes and can be had also as fillings for rolls or sandwiches too. I even add it as a filling for samosas sometimes as gobi samosas.

Do try this recipe and tell me how you liked it, hope you enjoy this recipe as I enjoyed sharing with you all.

RECIPE FOR GOBI  MATAR KEEMA

Ingredients:

  • 1 small – Gobi (Cauliflower )
  • ¼th cup – Peas (Frozen Or Fresh)
  • 2 medium – Onions chopped finely
  • 1 tbsp – Ginger and garlic paste
  • 2 to 3 – Green chillies chopped
  • 2 medium – Tomatoes finely chopped
  • ½ tsp – Turmeric Powder
  • 1 tsp – Chilly Powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Coriander powder
  • ½ tsp – Cumin powder
  • 1/ 2 tsp – Cumin seeds for tempering
  • 1 tbsp – Roasted and crushed Kasoori methi (Dried Fenugreek Leaf) powder
  • 1 tbsp – Fresh chopped  coriander leaves
  • 1 tsp – Lemon Juice (Optional)
  • 2 to 3 tbsp – Oil for cooking
  • Salt to taste

gobi-keema-3_1Method :

  1. Chop and mince the florets of the cauliflower finely, do not grate it as you will not get the desired texture of keema as needed for this dish.
  2. Heat 2 tbsp oil in a pan and add the cumin seeds let it splutter then add the chopped onions, green chillies with some salt (as the salt helps in cooking the onions faster) fry till the onions are golden.
  3. Mix the ginger and garlic paste along with the dry powdered spice turmeric powder, coriander powder, cumin powder, red chilly powder and garam masala add some water.
  4. Now add to the above fried onions fry till the raw smell of the masala fades away and oil leaves the sides.
  5. Add the minced cauliflower and peas and give it a good stir, cover and cook on low to med flame till the cauliflowers are just cooked but not mushy (at this stage avoid adding any water to the dish and cook the cauliflower and peas in their own moisture if at any stage you feel that its drying up and getting burnt then sprinkle little water to avoid that).
  6. Meanwhile on the side  heat up 1 tsp oil and add the chopped tomatoes and some kashmiri red chilly powder if you want some color to the dish as Kashmiri red chilly powder is known for its colour and is not so spicy. Soften the tomatoes and fry till the raw smell fades away.
  7. Add this tomato mixture to the above cooked cauliflower keema and give it a mix with light hands and cook for more 5 to 8 mins till the dish is semi dry.
  8. At last add some crushed kasoori methi, chopped coriander leaves and some lemon juice. Serve hot with rotis or parathas, it’s a very good dry dish for lunch box, do try and enjoy with your family.

gobi-keema-4_1

GOBI MATAR KEEMA
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 1 small – Gobi (Cauliflower )
  • ¼th cup – Peas (Frozen Or Fresh)
  • 2 medium – Onions chopped finely
  • 1 tbsp – Ginger and garlic paste
  • 2 to 3 – Green chillies chopped
  • 2 medium – Tomatoes finely chopped
  • ½ tsp – Turmeric Powder
  • 1 tsp – Chilly Powder
  • ½ tsp – Garam masala powder
  • 1 tsp – Coriander powder
  • ½ tsp – Cumin powder
  • 1/ 2 tsp – Cumin seeds for tempering
  • 1 tbsp – Roasted and crushed Kasoori methi (Dried Fenugreek Leaf) powder
  • 1 tbsp – Fresh chopped coriander leaves
  • 1 tsp – Lemon Juice (Optional)
  • 2 to 3 tbsp – Oil for cooking
  • Salt to taste
Instructions
  1. Chop and mince the florets of the cauliflower finely, do not grate it as you will not get the desired texture of keema as needed for this dish.
  2. Heat 2 tbsp oil in a pan and add the cumin seeds let it splutter then add the chopped onions, green chillies with some salt (as the salt helps in cooking the onions faster) fry till the onions are golden.
  3. Mix the ginger and garlic paste along with the dry powdered spice turmeric powder, coriander powder, cumin powder, red chilly powder and garam masala add some water.
  4. Now add to the above fried onions fry till the raw smell of the masala fades away and oil leaves the sides.
  5. Add the minced cauliflower and peas and give it a good stir, cover and cook on low to med flame till the cauliflowers are just cooked but not mushy (at this stage avoid adding any water to the dish and cook the cauliflower and peas in their own moisture if at any stage you feel that its drying up and getting burnt then sprinkle little water to avoid that).
  6. Meanwhile on the side heat up 1 tsp oil and add the chopped tomatoes and some kashmiri red chilly powder if you want some color to the dish as Kashmiri red chilly powder is known for its colour and is not so spicy. Soften the tomatoes and fry till the raw smell fades away.
  7. Add this tomato mixture to the above cooked cauliflower keema and give it a mix with light hands and cook for more 5 to 8 mins till the dish is semi dry.
  8. At last add some crushed kasoori methi, chopped coriander leaves and some lemon juice. Serve hot with rotis or parathas, it’s a very good dry dish for lunch box, do try and enjoy with your family.

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