Keema Gobhi: Flavorful Cauliflower Curry Recipe
45 minutes
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About Keema Gobhi: Flavorful Cauliflower Curry Recipe
Discover the delicious and surprisingly versatile world of cauliflower with our Keema Gobhi recipe! This hearty Indian-inspired curry transforms humble cauliflower into a flavorful masterpiece, bursting with aromatic spices and tender vegetables. Perfect for a weeknight dinner or a special occasion, this recipe is both satisfying and healthy.Packed with vitamins, fiber, and protein, this Keema Gobhi is a nutritious choice that won't compromise on taste. The blend of warming spices, including cumin, coriander, and garam masala, creates a rich and complex flavor profile that will tantalize your taste buds. Get ready to experience cauliflower like never before!This recipe is easily customizable to your spice preference. Feel free to adjust the amount of chili powder to your liking. Serve hot with naan, roti, or rice for a complete and unforgettable meal.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Vegetables
- 1 medium Cauliflower finely minced
- 1 large Onion finely chopped
- 1 cup Peas fresh or frozen, green
- 2 medium Tomato pureed
Spices & Aromatics
- 1 tablespoon Ginger finely chopped
- 2 tablespoons Ginger-Garlic Paste
- 2-3 Chili adjust to taste, finely chopped, green
- 1 Bay Leaf tej patta
- 2 Cloves
- 1 Cardamom black
- 1 tablespoon Cumin seeds
- 1 tablespoon Chili Powder adjust to taste, red
- 1/2 tablespoon Garam Masala
- 1/2 tablespoon Turmeric haldi
- 2 tablespoons Coriander dhania
- 1 tablespoon Fenugreek Leaves kasuri methi
Instructions
Prepare the Cauliflower
- Take 1 tablespoon of olive oil in a pan. Sauté the cauliflower with 1/2 tablespoon of turmeric powder for 5 minutes until slightly softened. Remove from pan and set aside.
Sauté Aromatics
- Heat the remaining olive oil in the same pan. Add the bay leaf, cloves, and black cardamom. Sauté for a minute until fragrant. Add cumin seeds and sauté for another 30 seconds.
Build the Flavor Base
- Add the green chilies, ginger, and onion. Sauté until the onions turn golden brown. Stir in the ginger-garlic paste and sauté for 2 minutes. Add the red chili powder and coriander powder. Add 2 tablespoons of water to prevent burning.
Incorporate Tomatoes and Spices
- Add the tomato puree and salt. Cook until the oil separates from the mixture. This indicates that the tomatoes are cooked down.
Add Vegetables and Simmer
- Stir in the green peas and cook for 5 minutes. Add the pre-sauteed cauliflower, mixing well to combine.
Finish and Serve
- Cook for another 5-7 minutes. Stir in the yogurt, garam masala, and fenugreek leaves. Cover the pan and let it simmer for 10-15 minutes, or until the cauliflower is tender and the flavors have melded. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Keema Gobhi
- For a richer flavor, use homemade ginger-garlic paste.
- Adjust the amount of green chilies to control the spiciness level according to your preference.
- If using frozen peas, add them towards the end of the cooking process to prevent them from becoming mushy.
- Garnish with fresh cilantro before serving for an added touch of freshness and vibrancy.
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Recipe Nutrition
Calories: 107kcalCarbohydrates: 2gProtein: 1gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 2g
Monika Patel
Articles: 71
5 Comments
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This is delightful! Thanks for the recipe.
Looks so incredible! Thank you for sharing.
This looks fantastic! Appreciate the share.
Perfect dish! Can’t wait to cook it.
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.