Try this mouthwatering Gobi Keema Matar, a vegetarian delight that brings together minced cauliflower, green peas, and aromatic spices. Perfect for meatless days!
This Gobi Keema Matar holds a special place in my heart as a cherished vegetarian delight from my childhood in India. On meatless days, my mom would prepare this delicious dish, transforming simple ingredients into a flavorful masterpiece.
The aroma of cumin seeds sizzling in the pan, the vibrant colors of minced cauliflower and green peas, and the blend of aromatic spices—all these elements made it a comforting and unforgettable part of our family meals.
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About Gobi Keema
Gobi Keema Matar is a flavorful Indian dish that features minced cauliflower (gobi keema) and green peas (matar) cooked in a rich and aromatic blend of spices. It is a vegetarian alternative to traditional keema (minced meat) dishes and offers a delicious and satisfying meal.
The dish is made by sautéing onions, tomatoes, and a ginger-garlic paste to create a flavorful base. The minced cauliflower and green peas are added and cooked until tender, absorbing the spices and creating a meaty texture. Common spices used include cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala.
Gobi Keema Matar is often served with various Indian bread like roti or naan, or alongside rice. The dish is versatile, allowing for personalization based on spice preferences and the addition of other vegetables. It's a popular choice for those looking to enjoy a vegetarian and gluten-free meal packed with delicious flavors.
Gobi Keema Ingredients
Here's a brief description of the main ingredients used in the Gobi Keema Matar recipe:
- Cauliflower (Gobi): Cauliflower, with it's mild flavor and a versatile texture, is either grated or finely chopped to mimic the texture of minced meat.
- Green Peas (Matar): Green peas add sweetness and a burst of color to the Gobi Keema Matar.
- Onions: Onions provide a savory and slightly sweet flavor to the dish. They are finely chopped and sautéed to add depth and aroma.
- Tomatoes: Tomatoes add a tangy and slightly sweet taste to the dish. They are finely chopped or pureed and cooked down to create a flavorful base.
- Ginger-Garlic Paste: A combination of fresh ginger and garlic blended into a paste. It adds a strong and aromatic flavor to the dish.
- Cooking Oil or Ghee: Used for sautéing and cooking the ingredients. Ghee, a clarified butter, adds richness and enhances the overall flavor.
- Whole Spices: Cumin seeds are toasted in oil or ghee at the beginning of cooking to release their warm and earthy flavor. Bay leaf, black cardamom, and asafetida are also used for flavor.
- Spices: Turmeric powder, red chili powder, coriander powder, and garam masala are added to enhance the overall flavor profile.
- Salt: Enhances the flavors of the dish and balances the other spices.
- Fresh Coriander Leaves: Used as a garnish, fresh coriander leaves add a burst of freshness and a hint of citrus to the finished dish.
These ingredients come together to create a flavorful and satisfying Gobi Keema Matar.
How to make Gobi Keema Matar
Gobi keema matar is a delicious Indian dish made with minced cauliflower (gobi keema), green peas (matar), and a blend of aromatic spices. Here's a simple recipe for you to try:
- Wash the cauliflower and grate or finely chop it to resemble minced meat. You can use a food processor and pulse cauliflower florets to achieve minced texture.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, black cardamom, and asafetida. Allow the cumin seeds to splutter. Add minced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add tomatoes and cook until the oil separates and the tomatoes become soft.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
- Add the grated or minced cauliflower (gobi keema) to the pan. Mix it well with the spices. Add green peas and stir to combine.
- Cover the pan and let the mixture cook on low to medium heat. Stir occasionally to prevent sticking.
- Cook until the cauliflower is tender, and the peas are cooked. It usually takes about 10-12 minutes.
- Add garam masala and mix well. Adjust the seasoning according to your taste. Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).
- Serve hot with roti, naan, or any bread of your choice.
Enjoy delicious Gobi Keema Matar! Feel free to adjust the spice levels and ingredients according to your preferences.
Storage
Store leftover Gobi Keema Matar in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly in a pan or microwave before serving.
Tips For Delicious Gobi Keema
Here are some tips to enhance your preparation of Gobi Keema Matar:
- Cauliflower Prep: Ensure the cauliflower is well-drained after washing to prevent excess water in the dish. Grating or finely chopping it helps in achieving a meat-like texture.
- Spice Adjustment: Adjust the spice levels according to your preference. Start with a smaller amount of chili powder and garam masala, then add more if needed.
- Fresh Ingredients: Use fresh ginger and garlic for the paste, as it enhances the flavor of the dish. Similarly, using ripe and flavorful tomatoes contributes to a better taste.
- Cover While Cooking: Covering the pan while cooking the cauliflower helps it to steam and cook faster, ensuring it becomes tender.
- Peas Addition: If using frozen peas, add them towards the end of cooking to prevent overcooking. This helps in retaining their vibrant green color and texture.
- Garnish Right Before Serving: Add fresh coriander leaves as a garnish just before serving to maximize their flavor and freshness.
- Serve with: Gobi Keema Matar pairs well with various Indian bread like roti, naan, or rice. Consider serving it with a side of yogurt or raita.
- Meal Prep: This dish is great for meal prep. Make a larger batch and store in portions for convenient and quick meals throughout the week.
Enjoy your Gobi Keema Matar with these tips to make it even more delicious!
Frequently Asked Questions
Yes, you can use frozen cauliflower if fresh is not available. Thaw it before using and be mindful of the water content during cooking.
Absolutely! Gobi Keema Matar reheats well, so you can prepare it in advance and store it in the refrigerator for a few days.
Yes, feel free to customize the recipe by adding vegetables like carrots, bell peppers, or potatoes according to your liking.
Yes, you can use ground cauliflower for a different texture. Pulse cauliflower florets in a food processor to achieve a finer consistency.
Serve Gobi Keema With
Gobi Keema Matar | Cauliflower Mince Peas Curry
Equipment
Ingredients
- 1 medium-sized cauliflower grated or minced
- 1 cup green peas fresh or frozen
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tablespoon ginger-garlic paste
- 4 tablespoons cooking oil or ghee
- 1 teaspoon cumin seeds
- 1 dried bay leaf
- 1 whole black cardamom
- pinch asafetida
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon red chili powder adjust to taste
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- Freshly squeezed lemon juice to taste
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash the cauliflower and grate or finely chop it to resemble minced meat. You can use a food processor and pulse cauliflower florets to achieve minced texture.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, black cardamom, and asafetida. Allow the cumin seeds to splutter. Add minced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add tomatoes and cook until the oil separates and the tomatoes become soft.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
- Add the grated or minced cauliflower (gobi keema) to the pan. Mix it well with the spices. Add green peas and stir to combine.
- Cover the pan and let the mixture cook on low to medium heat. Stir occasionally to prevent sticking.
- Cook until the cauliflower is tender, and the peas are cooked. It usually takes about 10-12 minutes.
- Add garam masala and mix well. Adjust the seasoning according to your taste. Garnish with fresh coriander leaves and freshly squeezed lemon juice (optional).
Notes
- Tips For Delicious Gobi Keema Matar
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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