Gobi Keema Recipe - Cauliflower Recipes - Gobi Recipes

Cauliflower Recipes - Gobi Recipes - Gobi Keema Recipe:

Gobi Kheema is one of the cauliflower recipes I have recently tried. I would not say it tastes better than my favorite Gobi Manchurian Recipe. But it is surely a tasty cauliflower recipe. When you want a break from regular gobi recipes, you can opt for Gobi Keema. Also, it is low calorie recipe when compared to the other gobi recipes. If you are a lover of spicy gravies, you might not like this recipe. Since this cauliflower recipe is not a spicy recipe. It tastes best when you have it as side dish for chapathi/rotiphulka or curd rice. You can pick this cauliflower recipe when you have less time or when you want a light gobi side dish. Okay. Let us see the Gobi Keema Recipe.

Cauliflower Recipes - Gobi Recipes - Gobi Keema Recipe:

Gobi Keema Recipe
Gobi Keema

Cauliflower Recipes - Gobi Recipes - Gobi Keema Recipe:

Cauliflower recipes - Gobi Recipes - Gobi Keema 

Prep Time: 5 mins  |    Cook Time: 15 mins    |    Serves: 2-3
Recipe Category : Side dish for chapathi, roti, phulka


  • Cauliflower - 1 Medium size
  • Peas - 50g(Frozen or soaked and cooked peas)
  • Big Onion - 1 finely chopped
  • Tomatoes - 2 
  • Ginger Garlic paste - 1 tsp
  • Coriander powder - 1 tsp
  • Red Chilli powder - 1 tsp
  • Cumin seeds powder - 1/2 tsp
  • Garam Masala Powder - 1 tsp
  • Salt - As required
  • Water - As required
  • Oil- 2 tbsp
  • Coriander leaves - To garnish(optional)

Gobi Keema Recipe - Instructions:

1.  Clean the cauliflower. Take out the cauliflower florets. Soak them in hot water for 5 minutes to kill the worms if any. Grate it and keep aside. I used my food processor to grate it. You can use normal grater too.

2. Grind the tomatoes in a mixer with little water and keep the tomato puree aside.

 3. Heat 2 tsp of oil in a pan and fry the grated cauliflower till the color starts changing to golden brown color.  Do not burn it. Keep it aside.

4. Heat the remaining oil in the same pan and add chopped onions and ginger garlic paste. Saute till the onions turn translucent.

5. Add the tomato puree, peas, salt, red chilli powder, garam masala powder, coriander powder and cumin seeds in the pan. Add 50 ml of water and mix well. Cover it and cook till the cauliflower is cooked to your preferred level. It will take a minimum of 5 minutes. Check whether sufficient water is there for cooking now and then. If not, add water little by little. Garnish with coriander leaves.

Serve hot with chapathi, roti or curd rice.

Hope you liked the Gobi Keema recipe.

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