In the process of organising categories, I was going through my blog archives today and found that I have not posted a single recipe with Cauliflower. I felt strange, as we are one cauliflower loving family and I make curry or stir fry very often to go with rice or chapathi. Of many recipes I make with cauliflower….Gobi Matar Keema is my favourite recipe. Gobi means cauliflower and it is also called as phool gobi, matar/mutter means green peas (fresh/frozen) and keema/kheema means mince. Cauliflower is blanched and chopped coarsely to resemble mince and then cooked in combo with green peas, onion, tomato and few spices, which give aromatic flavour to the recipe.
If you are travelling by road during early winters from Khammam to Hyderabad, you can easily find piles and piles of fresh cauliflower being sold on either side of the road. At that time of the year, cauliflowers are mostly sold for Rs.4-5/- a head. Though cauliflowers are available all through the year, its production is at peek during fall (season between summer and winter). During that time, in most of the houses…cauliflower pickle is made to last for a year.
I find Gobi Matar Keema as simple and easy to make recipe that awesomely pairs up with chapathis or you can even serve this as a side dish with rice and dal. I used chopper to coarsely ground the florets. You can even pulse florets in mixer using pulse/whizz option. I used fresh green peas, which are plenty in season now. You can use frozen ones too. Try this simple and wonderful Gobi Matar Keema today…
Gobi Matar Keema
- 1 head Cauliflower
- ½ cup green Peas, fresh/frozen (I used fresh peas)
- 2 Onions, finely sliced
- 1 Tomato, finely chopped
- 1 Green chili, chopped
- ½ tbsp. Ginger-Garlic paste
- 1½ Red chili powder
- ½ tbsp. Cumin powder
- ½ tbsp. Coriander powder
- ½ tbsp. Turmeric powder
- ½ tbsp. Garam Masala
- 2 tbsp. minced Coriander leaves
- ½ tbsp. dry Fenugreek leaves/Kasuri methi
- Salt, as per taste
- 3 tbsp. Oil
- If using fresh peas, check step number 2. If using frozen ones then defrost, wash and soak in water until use.
- Separate cauliflower in medium size florets. Add these to warm salted water. Leave for 10 minutes. Drain and mince these florets into fine or coarse in a mixer or chopper and set aside. I used chopper and chopped cauliflower florets into coarse.
- In the meantime, wash and pressure cook fresh green peas for 2 whistles. The peas should be soft not mushy. Drain the water and set these aside. If using frozen peas, skip this step.
- In a heavy bottom cooking vessel add oil and when it heats up fry sliced onions till translucent. Now add chopped tomatoes and green chili.
- When the tomatoes turn mushy, add ginger-garlic paste. Fry till raw smell wafts and add red chili powder, turmeric powder, cumin powder and coriander powder. Stir and add coarsely ground cauliflower. Stir well and add cooked/frozen green peas. Combine well by adding salt and minced coriander leaves.
- Cook covered on medium flame for 3-4 minutes by adding 4-5 tbsp. of water. Once the water evaporates, stir gently and cook till dry by adding garam masala.
- Gobi Matar Keema is a dry and crisp dish; if you stir vigorously it will turn mushy. Add kasuri methi and check for salt. Cook for 1-2 minutes and turn off the flame. Serve hot with chapatis or rice.
- Add love to make this Gobi Matar Keema taste ‘Yummy’.