Tuesday, 8 October 2013

Cauliflower Keema

Cauliflower Keema
I have never had real keema so I cannot tell you if this is close but the idea of this dish is to cook minced vegetable. It is cauliflower that I picked for this dish and result was quiet good. I used it to stuff into dosa to make keema masala dosa one evening and then layered it over a very simple pulav rice for packed lunch. I used tandoori masala which is typically used for non-vegetarian dishes and I think it helped. Here is the recipe without any more rant…
1 medium cauliflower, grated
1 onion, finely chopped
1 small tomato, cubed
3 cloves crushed garlic
1 small piece of ginger, grated
1 cup green peas
2-3 green chillies, chopped
1 teapsoon cumin seeds
1 tablespoon ghee and some cooking oil
1 teaspoon coriander powder
1 teaspoon chilly powder
1 teaspoon cumin powder
1 heaped teaspoon tandoori masala or garam masala
Turmeric powder
Some chopped coriander leaves

Heat some oil and ghee in a heavy bottom pan and add cumin seeds. Once it becomes golden, add onions and fry till they begin to change colour and also add garlic, ginger and chillies

 Add the grated cauliflower and some turmeric powder, mix and fry for a couple of minutes

Add all the spice powders and the tomatoes and peas. Fry for couple of minutes, add salt and cook covered until veggies are well cooked. You may want to add few spoons of water so it does not burn

Allow it to cook on low flame uncovered for a couple of minutes so all extra water vaporises and you are left with a dry-ish curry.

Serve with rice or rotis or dosas

1 comment:

  1. This vegetable keema is my all time favourite, love especially with rotis.