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500 g -cauliflower
3 tbsp ghee, divided
1 - large onion, finely chopped
1 tbsp- grated
2 -large tomatoes, finely chopped
1/4 tsp -turmeric
1/4 tsp -cinnamon ground
1/4 tsp -cardamom powder
1/8 tsp -cloves ground
1 -bay leaf
2 tsp - Kashmiri chilli powder
2 tsp -cumin-coriander powder
2 tsp -
few sprigs -
How to Make Gobi Kheema
Grate the cauliflower.
In a skillet, heat 2 tbsp ghee and saute the cauliflower for around 10 minutes or until it gets toasty and brown. Set aside.
In the same skillet, add the remaining ghee and saute the onions, garlic and ginger along with salt for around 5-6 minutes - or until its aromatic and onions are soft and slightly brown.
Next add the chopped tomatoes and bay leaf and cook for around 5-8 minutes until the tomatoes are soft and mushy.
Add the turmeric, saute for a minute and add about 1.25 cups of water. Let it come to a boil.
Now add the rest of the spices and cook until it comes together into a thick gravy. Takes around 5-6 minutes.
Add the boiled (or frozen) peas and let it cook for another 5 minutes. Close the lid for the flavours and aroma to remain intact.
Add the toasted cauliflower and combine well. Keep on medium flame for another 5-6 minutes for the flavours to mingle well.
Serve hot, with a garnish of cilantro. It goes well with rice based dishes and also with Indian flatbreads.
Recipe courtesy: Dhivya Karthik
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.