Gobi Keema is a healthy, meat-free alternative to traditional keema, made with grated cauliflower, peas, and aromatic spices. This comforting dish is packed with flavour, easy to prepare, and perfect for serving with roti, naan, or paratha along with cooling yogurt raita.
- Serves: 4–6 People
- Prep Time: 25 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 1 large Cauliflower, washed, dried, and grated
- 280 g Onions, finely chopped
- 140 g Tomatoes, finely chopped
- 60 g Garlic, finely chopped or ground
- 55 g Ginger, finely chopped or ground
- 330 g Green peas
- 9 Fresh green chillies, finely chopped
- 2–4tablespoons Oil or butter
For Dressing
Nutritional Information
-
Calories
210kcal -
Protein
8g -
Carbohydrates
22g -
Fat
10g -
Fiber
7g
Procedure
-
15 minutesMark As Complete
Prepare vegetables
Wash cauliflower in warm water, pat dry, cut into chunks, then grate using a grater or machine. Finely chop onions and tomatoes. Grind ginger, garlic, and chillies into a fine paste.
-
5 minutesMark As Complete
Cook onions
Heat oil or butter in a pan or wok. Add onions and cook for 4–5 minutes until soft and lightly golden.
-
5 minutesMark As Complete
Add aromatics
Add ginger, garlic, and chillies. Cook until slightly browned and fragrant.
-
7 minutesMark As Complete
Tomatoes and spices
Add tomatoes and cook until soft and oil begins to release. Add all spices and mix well.
-
10 minutesMark As Complete
Add cauliflower and peas
Add grated cauliflower and peas. Mix well and cook for 4–5 minutes. Crush kasuri methi between palms, add to the pan, cover, and cook on low heat until fully cooked.
-
2 minutesMark As Complete
Garnish and serve
Turn off heat and garnish with fresh coriander. Serve hot.
