Easiest Way to Best Yummy Gobhi matar keema

Easiest Way to Best Yummy Gobhi matar keema Delicious, fresh and tasty.

Gobhi matar keema. Gobhi Matar Ka Keema- Quick stir fry of grated cauliflower cooked with green peas,tomato and mild spices Gobhi Matar Ka Keema- Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favorite veggie of my family. I often make stir fries,curries and parathas with cauliflower. To make Gobi Matar Keema Curry: Heat a pressure cooker with oil.

The term "Keema" means to mince.

My introduction to this dish came during my college years at our canteen.

Keema in general refers to minced meat or mutton.

You can cook Gobhi matar keema using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gobhi matar keema

1. You need 1 of small – Gobi (Cauliflower).

2. It’s 1/4 cup of – Peas (Frozen Or Fresh).

3. It’s 2 of medium – Onions chopped finely.

4. Prepare 1 tbsp of – Ginger and garlic paste.

5. You need 2-3 of – Green chillies chopped.

6. It’s 2 of medium – Tomatoes finely chopped.

7. You need 1/2 tsp of – Turmeric Powder.

8. Prepare 1 tsp of – Chilli Powder.

9. You need 1/2 tsp of – Garam masala powder.

10. It’s 1 tsp of – Coriander powder.

11. It’s 1/2 tsp of – Cumin powder.

12. It’s 1/2 tsp of – Cumin seeds for tempering.

13. Prepare 1 tbsp of – Roasted and crushed Kasoori methi (Dried Fenugreek Leaf) powder.

14. You need 1 tbsp of – Fresh chopped coriander leaves.

15. You need 1 tsp of – Lemon Juice (Optional).

16. Prepare 2-3 tbsp of – Oil for cooking.

17. You need to taste of Salt.

It is prepared by mincing which means pounding or chopping any type of meat into very fine pieces, and then it is cooked and spiced with many.

Dhaba style Aloo Gobhi- Dhaba food is very popular in Northern India.

Dhabas are restaurants / diners on highways and often have open air sitting arrangements.

The food served at Dhabas is always freshly prepared and has the traditional flavor of the area the dhaba is in.

Gobhi matar keema instructions

1. Chop and mince the florets of the cauliflower finely, do not grate it as you will not get the desired texture of keema as needed for this dish..

2. Heat 2 tbsp oil in a pan and add the cumin seeds let it splutter then add the chopped onions, green chillies with some salt (as the salt helps in cooking the onions faster) fry till the onions are golden..

3. Mix the ginger and garlic paste along with the dry powdered spice turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala add some water..

4. Now add to the above fried onions fry till the raw smell of the masala fades away and oil leaves the sides..

5. Add the minced cauliflower and peas and give it a good stir, cover and cook on low to med flame till the cauliflowers are just cooked but not mushy (at this stage avoid adding any water to the dish and cook the cauliflower and peas in their own moisture if at any stage you feel that its drying up and getting burnt then sprinkle little water to avoid that)..

6. Meanwhile on the side heat up 1 tsp oil and add the chopped tomatoes and some kashmiri red chilli powder if you want some colour to the dish as Kashmiri red chilli powder is known for its colour and is not so spicy. Soften the tomatoes and fry till the raw smell fades away..

7. Add this tomato mixture to the above cooked cauliflower keema and give it a mix with light hands and cook for more 5 to 8 mins till the dish is semi dry..

Gobhi Matar Masala Recipe Gobhi Matar Masala Recipe is a quick stir fry of cauliflower, peas and tomatoes with indian spices.

Gobi and Soya Keema is grated cauliflower dish cooked with soya granule, potato and peas.

The word Keema is usually referred as Lamb Mince Curry but Gobi and Soya Keema is a vegetarian version of the same dish with a healthy addition of soya granules.

Kheema Gobhi (minced Mutton With Cauliflower) Kheema based dishes has been around for so long in the form of kheema pav in Mumbai or Kheema matar in the Mughlai cuisine that it is difficult to pin it down to a particular cuisine.

But it is believed to have traveled to India from the Central Asia in the Mughal period.