Gobi Kheema

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 500 g -cauliflower
  • 3 tbsp ghee, divided
  • 1 - large onion, finely chopped
  • 3 cloves - garlic finely chopped
  • 1 tbsp- grated ginger
  • 2 -large tomatoes, finely chopped
  • 3/4 cup- green peas
  • 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 - garam masala
  • salt
  • pepper
  • few sprigs - cilantro

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
  • http://chefinyou.com/