Gobhi Matar Ka Keema- Grated cauliflower cooked with green peas,tomato and mild spices
Course: Main Course, Side Dish
Cuisine: Punjabi Cuisine
Author: Anjana Chaturvedi
500gramsCauliflower /phool gobhi
3/4cupGreen Peas / Hari MatarBoiled
250gramsTomato / TamatarChopped / 4 medium
1.5tspGreen Chillies / Hari MirchChopped
1.5tspGinger / AdrakGrated
1tspLemon Juice / Nimbu Ka Ras( Optional )
2tspRed Chilli powder / Laal mirch powder
3/4tspTurmeric Powder / Haldi Powder
3/4tspGaram Masala Powder
1tspDried Fenugreek / Kasoori Methi
Salt / Namakto taste
1tspCumin Seeds / Sabut Jeera
1/4tspAsafoetida / Hing powder
2Cloves / Lavang
Wash and soak cauliflower florets in turmeric water for 10 minutes.
Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
When cumin become golden then add the grated cauliflower and mix.
Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
Remove the stir fried cauliflower from the pan and keep aside.
In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
Add chopped tomatoes and salt,cover and cook till tomato become soft.
Now add kasoori methi,turmeric and chili powder and saute till oil start separating from the tomato puree
Add garam masala and mix well.
Add cauliflower and boiled peas in the tomato masala and mix well,now cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but remain crisp(take care not to over cook it,otherwise it will look like a mash.)
Now add fresh coriander and lemon juice and mix gently
serve as a side dish with any Indian bread or rice or use as a sandwich filling.