Gobhi Matar ka Keema

Grated cauliflower cooked with green peas,tomato and mild spices

Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favourite veggie of my family.I often make stir fries,curries and parathas with cauliflower.

This quick and easy gobhi matar ka keema is my favourite and the left over can be used to make sandwiches or by adding little gram flour or bread crumbs,delicious gobhi cutlets or koftas can be made.

If you love cauliflower then do try these recipes-

• Malai gobhi
• Gobhi matar ki subzi
• Dahi wali gobhi
• Khasta gobhi
• Gobhi paratha

Prep time-15 min
Cooking time-25 min
Difficulty level-medium
Spice level-medium hot
Cuisine- Indian
Type-side
Serve-6

INGREDIENTS-

• Cauliflower/phool gobhi  -500 gms
• Green peas/matar ,boiled -3/4 cup
• Tomato,chopped -250 gms(4 medium)
• Green chili,chopped -1.5 tsp
• Ginger, grated - 1.5 tsp
• Yoghurt - 1.5 tbsp
• Lemon juice - 1 tsp (optional)
• Chili powder -2 tsp
• Turmeric /haldi -3/4 tsp
• Garam masala -3/4 tsp
• Kasoori methi -1 tsp
• Salt -to taste
• Cumin seeds/jeera - 1tsp 
• Asafoetida /hing-1/4 tsp
• Cloves/laung -2 
• Cooking oil -3 tbsp+3 tbsp

PROCEDURE-

1. Wash and soak cauliflower florets in turmeric water for 10 minutes.
2. Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
3. In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
4. When cumin become golden then add the grated cauliflower and mix.
5. Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
6. Remove the stir fried cauliflower from the pan and keep aside.
7. In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
8. Add chopped tomatoes and salt,cover and cook till tomato become soft.
9. Now add kasoori methi,turmeric and chili powder and saute till oil start seperating from the tomato puree,
10. Add yoghurt and garam masala and mix well.
11. 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.)
12. Now add fresh coriander and lemon juice and mix gently

Serving suggestions-serve as a side dish with any Indian bread or rice or use as a sandwich filling.

Khasta Gobhi /Crisp Caulflower Fritters

Crisp cauliflower fritters

Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
My favorite is Aloo gobhi ki subzi and Gobhi matar ka keema  .There are so many fried snacks but I often make this easy,delicious and crispy cauliflower fritters which I make in few variations.
Today I am sharing my favorite version of making gobhi pakora ,to make this blanched cauliflower florets are dipped in gram flour,corn flour and semolina batter and then deep fried to a nice golden colour.These Gobhi pakoras are good to serve a crowd or on any special occasion,can be served with tomato ketchup or any tangy and spicy dip.

Prep time-10 min
Cooking time-8-10 min
Difficulty level-easy
Cuisine-Indian
Type-snack,starter
Serve-4

INGREDIENTS-

• Cauliflower /gobhi  - 250 gms
• Gram flour /besan - 3/4 cup
• Corn flour - 3/4 cup
• Semolina /sooji - 1/4 cup
• Red chili powder - 1tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Salt - to taste
• Cooking oil- to deep fry

PROCEDURE-

1. Make medium size florets from cauliflower.
2. Boil 2 glasses of water add 1/2 tsp of salt and 1/4 tsp of turmeric powder.
3. When it start boiling add cauliflower florets and cook for 1 minute.
4. Drain and let it cool down completely.
5. In a bowl add gram flour,corn flour,turmeric powder, semolina, salt, chili powder and cumin powder.
6. Add water in the mixture and whisk well.
7. Make a medium thick batter and rest for 10 minutes.
8. Dip the cauliflower florets in the batter and deep fry in hot oil on medium heat.
9. Fry till golden in colour.
10. Drain on a paper napkin and serve hot.

Serving suggestions-serve with tomato ketchup or any spicy dip