Ingredients

• 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/