Gobi ka Kheema

Grated Cauliflower cooked with sweet Green Peas and spiced Tomato puree

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Prep Time: 10-15 mins
Cooking Time: 15-20 mins
Serves: 4-6
Recipe Source:
Food for Thought


Ingredients:
1 medium Cauliflower
½ cup Green Peas (I used frozen)
2 medium Onions, grated or finely chopped or pulsed in a blender
2-3 Tomatoes, blanched and pureed *
1 tsp Ginger-Garlic Paste
1-2 Bay Leaves
¾ tsp Garam Masala
½ tsp Red Chilli Powder (I used Kashmiri Chilli Powder)
1 tsp Jeera/Cumin Seeds
Big pinch of Hing/Asafoetida
2 tbsp Oil
Salt to taste
Method:
Clean the cauliflower and separate it into large florets. Grate them coarsely by hand or using food processor.
Next, heat about 1 tbsp of oil in a pan and add grated cauliflower to it. Sauté it on medium flame for 8-10 minutes till they start to turn golden brown. Keep it aside till needed.
Heat another tbsp of oil in a pan and add cumin seeds, hing and bay leaves to it. When cumin starts to sizzle and turn golden red in colour, add onion and ginger-garlic paste and stir fry them till raw smell from onions and GG paste disappears and onions turn light golden brown.
Reduce the heat and mix in tomato puree. Add chilli powder, garam masala, green peas and salt to taste and mix well. Let the gravy simmer for 2-3 minutes.
Mix in sautéed cauliflower and adjust the seasonings. Cook for another 5-7 minutes on reduced heat and ensure that cauliflower is coated well with spices.
Serve this delicious Gobi ka Kheema, garnished with finely chopped coriander leaves, with any Indian flat breads or Rotis and enjoy.
 
Note:
* You can simply use blanched and pureed tomatoes for this recipe or use this recipe that I made following Ashwini’s recipe for this delicious and aromatic tomato puree. All you need for this Tomato Puree is 3-4 roughly chopped Tomatoes, 2-3 Green Cardamoms, 2-3 Cloves, 1-2 Bay Leaves (Optional), 1 tsp Ginger-Garlic Paste, and 2-3 slit Green Chillies. Place all these ingredients in a stockpot along with 1-2 cups of water and cook it on reduced heat till tomato is reduced to pulp (about 10 minutes). Discard whole spices and green chillies and let it cool. Now either you can mash the pulp and strain the puree into another pan or simply pulse in your food processor. Transfer this puree into a stock pot and add about 1 tbsp Kasuri Methi, salt to taste and little cream if desired and bring it to a gentle boil. That’s it!!! Let it cool and pour it into ice cube moulds and pop them in your freezer. Once frozen, remove from moulds and store it in zip lock bag and use them as and when needed. I have started using them quite a lot in curries, gravies and even I have replaced vegetable stock cubes with this healthy homemade spiced tomato puree.