Gobi Matar Keema Recipe - Cauliflower Kheema

Gobi Matar Keema curry recipe with step by step photos. This Cauliflower kheema curry is a dry preparation that is served as side dish with flat bread of your choice using minced cauliflower and fresh green peas. It gets done under 15 mins using your pressure cooker.

This is a vegetarian version of the famed Keema (minced lamb) Matar. But instead of using meat we use the minced cauliflower which makes a fantastic vegan replacement to make this spicy curry.

When the cauliflower season is at its peak, this gobi matar keema is often made at home as my kids love it very much. As such my kids love cauliflower very much and apart from the cauliflower pepper fry, they love this very much.

Ever since I made this 15 mins Paneer Butter Masala using pressure cooker, I have been experimenting other day to day recipes using pressure cooker. This one recipe is also cooked in pressure cooker only which negates supervision without compromising on the flavor of the recipe.

This recipe is adapted from Vegetarian keema matar and if you do not mind the fat but would love to experience the smoked flavor, you have got to give it a try. This version is a long way cut short and is quick way if you are running out of time.

If you use a food chopper to mince the cauliflower head into rice instead of manually grating it, your work gets even simpler. You can also use your mixer jar and pulse it to get evenly minced cauliflower.

I have used frozen peas, but you can use fresh ones when they are in season. You can also use soaked, cooked dry peas but I never liked when I tried it once.

How to make Gobi Matar Keema:

1. Immerse the cauliflower in some salted warm water for 5 mins to remove impurities and small worms. Pat it dry on the surface. Grate the cauliflower using a big holed grater. I used my food chopper.

2. Heat a pressure cooker with oil. Add cumin seeds, bay leaf and let it brown lightly. Add onions, ginger garlic paste and cook over medium flame for 1/2 min.

3. Add tomatoes, peas and toss well.

4. Add turmeric powder, red chili powder, coriander powder, kitchen king masala powder, garam masala powder and mix well.

5. Add minced cauliflower, peas, coriander leaves, salt and toss well.

6. Close with lid, place the vent and let it cook over medium flame for 2 whistles. Switch off stove and wait for the pressure to release. Open the lid and mix well once again.

7. If at this stage the masala is a bit wet and you want it dry, then cook for 2 to 3 more mins over high flame without the lid.

8. Gobi matar keema is ready. Serve hot with chapathis, naans or puris.

Do check out this south indian mushroom curry, egg bhurji, spring onion curry, capsicum zunka and bhindi masala that goes very well with chapathis.

Gobi Matar Keema Curry recipe details as follows:

Gobi Matar Keema Recipe - Cauliflower Kheema Recipe

Radhika

Gobi Matar Keema recipe made in pressure cooker using minced cauliflower and peas that is served as a side dish with flatbreads.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• Cauliflower - 1 head big
• Onion - 2
• Tomato - 1
• Peas - 1/2 cup fresh or frozen
• Ginger garlic paste - 2 tsp
• Coriander powder - 3 tsp
• Red chili powder - 2 tsp
• Cumin seeds - 1/2 tsp
• Bay leaf - 1
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1 tsp
• Madras Curry powder or Chana masala powder - 1 tbsp optional
• Coriander leaves - 1/4 cup chopped
• Salt - to taste
• Oil - 2 tsp

Instructions

 

Preparation:

• Immerse the cauliflower in some salted warm water for 5 mins to remove impurities and small worms.
• Pat it dry on the surface. Grate the cauliflower using a big holed grater. I used my food chopper.
• Chop onions and tomato finely and keep aside.

To make Gobi Matar Keema Curry:

• Heat a pressure cooker with oil. Add cumin seeds, bay leaf and let it brown lightly.
• Add onions, ginger garlic paste and cook over medium flame for 1/2 min.
• Add tomatoes, peas and toss well.
• Add turmeric powder, red chili powder, coriander powder, madras curry powder, garam masala powder and mix well.
• Add minced cauliflower, coriander leaves, salt and toss well.
• Close with lid, place the vent and let it cook over medium flame for 2 whistles.
• Switch off stove and wait for the pressure to release.
• Open the lid and mix well once again.
• If at this stage the masala is a bit wet and you want it dry, then cook for 2 to 3 more mins over high flame without the lid.
• Gobi matar keema is ready.
• Serve hot with chapathis, naans or puris.

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