GOBHI KEEMA RECIPE | GOBI BHURJI | SPICY SCRAMBLED CAULIFLOWER RECIPE

Gobhi keema is a dry side dish made with minced cauliflower, peas and spices. Gobhi Keema can be prepared with onions and some basic spices. You can also add tomatoes or curd. Further for the flavoring you can add garlic or dry fenugreek leaves.

This is a vegetarian version of the famed Keema (minced lamb) Matar. But instead of using meat we use the minced cauliflower which makes a fantastic vegan replacement to make this spicy curry.

Gobhi ka keema or gobi bhurji is a side dish for weekdays. It’s so quick and easy to make and goes well with anything on the plate. Whether it’s a Chana dal dosa or Laccha paratha, plain rice or lemon rice, or maybe just a wrap or sandwich. It’s perfect for all tastes and times.

INGREDIENTS FOR GOBHI KEEMA –

• Cauliflower (Gobi) - 1 kg
• Green Peas - 1 cup boiled
• Chopped Onions - 1 cup
• Tomato - 1 cup
• Chopped Ginger, Garlic - 1 tsp
• Cumin seeds (Zeera) - 1 tsp
• Asafetida (heeng) - 1/2 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala Powder - ½ tsp
• Mustard Oil - 1/2 cup
• Fresh Coriander for garnishing

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 INSTRUCTIONS TO MAKE GOBHI KEEMA –

1. Immerse the cauliflower in some salted warm water for 5 mins to remove impurities and small worms. Pat it dry on the surface. Grate the cauliflower using a big holed grater.
2. Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds. Once the seeds crackle, add 1/2 tsp asafoetida. Add 1 cup chopped onions. Cook for 2 minutes on low flame or till onions brown.
3. Add 1 and 1/2-inch grated ginger and cook for a minute on a low flame.
4. Add 2 tsp coriander powder, 1 tsp red chilli powder and Cook for 30 seconds.
5. Now add the cauliflower. Add 2 green chillies finely chopped. Add salt to taste and 1/2 tsp turmeric powder.
6. Cover and cook for 3-4 minutes till cauliflower softens.
7. Add 1 cup boiled green peas. Mix well. Let it simmer for 5 minutes.
8. Add 3/4 tsp garam masala powder and handful of chopped coriander.
9. Put off the flame and it is now ready to be served.

Garnish with coriander leaves and serve hot with roti or parantha and boondi raita.

Try this Gobhi keema  and let me know in comments section how it turned out.

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