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Keema Gobhi (Cauliflower)

3.30 from 3 votes

When you think of Gobhi (cauliflower) you certainly don't think of the enormous health benefits it provides. You would also not have considered it a very tasty food as well. But this recipe is a sure shot hit when it comes to health & taste, as it provides Vitamin C, K, protein, fibers & manganese...aaaah!!! For that mind blowing taste you need to try this amazing recipe right now..!!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
Servings 4


  • 1 Big Cauliflower minced
  • 1 big onion finely chopped
  • 1 cup green peas
  • 1/2 tbsp ginger finely chopped
  • 2 tbsp Ginger garlic paste
  • 2-3 green chili
  • 3 tbsp olive oil
  • 1 tej patta
  • 2 cloves
  • 1 black cardamom
  • 1 tbsp cumin seeds
  • 1 tbsp red chili powder
  • 1/2 tbsp garam masala powder
  • 1/2 turmeric powder
  • 2 tbsp coriander powder
  • 2 tbsp curd
  • 2 medium tomato pureed
  • 1 tbsp kasoori methi
  • Salt


  • Take tbs olive oil in a pan & saute cauliflower with turmeric powder for 5 mins & take out of the pan. keep it aside
  • Now in the same pan heat oil, add black cardamom, tej patta, cloves saute & add cumin seeds
  • Then add green chili, ginger & onion, saute till onion becomes golden.
  • Then add ginger garlic paste, saute for 2 mins and add red chili powder & coriander powder & put 2 spoon water so that spices wont get burnt.
  • Now add tomato puree & salt, let it cook till the oil separates.
  • Then add green peas & let it cook for 5 mins
  • Now add cauliflower & mix well, after 5-7 mins add curd, garam masala & kasoori methi. Cover it & let it cook for 10-15 mins
  • Serve hot with Chapati 🙂


  • You can avoide green peas if you want
  • Dont boil cauliflower in this recipe & dont add extra water to it.

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3.30 from 3 votes

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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  1. 5 stars
    Learned something new from your recipe today, add 2 spoon of water so that spices don’t brun. I was never aware of it. Or maybe never thought of it. Thanks for the tip , Monika.

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