Vegetarian Keema Gobi
A very basic way of preparing keema gobi. Not to be confused with non-veg keema recipe, it’s a totally VEGETARIAN DISH. As the name suggest cauliflower or gobi is not minced rather it’s trimmed into tiny and very tiny pieces which resembles like a minced gobi florets. I have seen my aunts making this dish by mincing gobi , adding spices and cooking it but my mom always trimmed gobi/cauliflower into tiny florets and cooked till they were tender. So I present you her way of cooking which I had enjoyed all my childhood.
This dish can be improvised and prepared in many ways. Preparing an onion tomato base and then tossing cauliflower florets in it would be a great addition. It will certainly enhance flavor of the overall dish. Or you can really add more flavor by allowing gobi to sit in the kadai a bit longer and let it caramelize a bit. Yum…yum..yum.
I like this dish to be spicy so added more garam masala but again improvise as per one’s taste. I think gobi tastes better when fresh out of the pan but it heats up great for leftovers, too. Have leftovers, adjust seasonings, add it to a bread slice and toast them up like sandwiches.
Enjoy a flavorful cauliflower dish which I am sure you will love!!
- 1 medium Cauliflower
- 1/4 cup Green peas
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 teaspoon Crushed chili flakes
- 1/4 teaspoon Chopped Ginger
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kastoori methi/ dried fenugreek leaves
Awesome recipe and beautiful clicks!
Thanks Nupur. Glad you liked. 🙂
This recipe has retained the basic flavour
Thank you Smith!
What a nice way of eating gobhi. Very simple and quick recipe. Always have enjoyed recipes from your site and this too was excellent.
Thanks Rehana. 🙂