Being a vegetarian does not necessarily have to mean that one has to avoid going through non-vegetarian recipes altogether. I believe that any non-vegetarian dish can be successfully converted into a vegetarian dish without compromising on the taste once we figure out on the perfect vegetable which would suit that dish well. I had already tried it once in the form of Kothamalli Channa Curry and had great success too. This is also once such recipe that I tried converting into a vegetarian recipe which had minced meat aka. keema as the main ingredient. This recipe is from the book which came along with the oven that I had drooled upon umpteen number of times.
The picture that was displayed next to the recipe looked so alluring and so perfect that I knew that I had to make it some day and had been in mind for quite a long time. The perfect timing came when there was no other vegetable available in the fridge except for a lone cauliflower and some fresh peas. The first thing that came to my mind was to make Cauliflower peas Kurma but ever since the cauliflower season started I had made them so many times and wanted to make something different. And thus this recipe was born. I had a great time making this as the final outcome remained a total mystery. Try this and I promise you will not be disappointed.
Vegetarian Keema Matar
(Print this Recipe)
You’ll need:
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
- Cauliflower – 1, big
- Peas – 1/2 cup
- Onion – 2, big
- Tomato – 3, big
- Ginger garlic paste – 2 tsp
- Red chilli powder – 2 tsp
- Garam Masala powder – 1 tsp
- Bay leaf – 1
- Cinnamon – 1 inch stick
- Cumin seeds – 1 tsp
- Salt – to taste
- Oil – 1 tbsp + few tbsps for shallow frying
Method:
Wash and clean the cauliflower. Break the cauliflower into big florets. Grate the cauliflower finely and spread them over a thin clean cloth and let it air dry for at least 1/2 hour.
Wash and clean the cauliflower. Break the cauliflower into big florets. Grate the cauliflower finely and spread them over a thin clean cloth and let it air dry for at least 1/2 hour.
Grate or pulse the onions in a mixie and keep aside. Puree the tomatoes and keep aside. Parboil the peas and keep it ready.
 |
 |
Heat a kadai with 3-4 tbsp of oil. When it is really hot add the grated cauliflower and keep sautéing over medium flame till it becomes dark brown like shown in the above picture. It should not get burned. You can also do this step in batches for easy handling. Once browned, remove on a plate and keep it aside.
In the same kadai, heat 1 tbsp of oil. Add bay leaf, cinnamon and roast till the aroma arises. Add the cumin seeds, once it changes color add the grated or pulsed onion, ginger garlic paste and sauté till it changes to a light brown color. Add the tomato puree, red chilli powder, par boiled peas, salt and cook till the raw smell disappears over low flame. This will take about 4-5 min.
Now add the shallow fried cauliflower, garam masala powder and water to the consistency you prefer, preferably less than 1/4 cup and cook covered for 2-3 mins over low flame. Serve hot with Rotis or Naan along with a lemon wedge if you prefer.
Notes:
-
If you do not like cauliflower do not attempt this as the smell of the grated cauliflower will not be pleasant.
-
Take care while shallow frying the grated cauliflower as it tends to burn quickly. Keep alternating the fire between high and low to get a good result and for a smoky flavor too.
-
You can cook it any way you want by adjusting the amount of water. The gravy got settled in the bottom here, so it looks like a dry subzi.
This is off to Healing Foods - Cauliflower
Liked the presentation
Delicious and lovely looking keema matar.
Deepa
Hamaree Rasoi
grated cauliflower.. hmm i would try it and i have to see what veggies i have at home now.. cauliflower is cooked a lot in my home bt this is new variety.. and your presentation is very good.
super yummy dish
that sure looks awesome!!! always better for the healthy version 🙂
this is looking yum – must have tasted great
awesome dear….lovely twist
hot n spicy keema looks yumm..
That’s a really innovative recipe…sounds and looks yum!
nice one Radhika! Perfect for a gobi season
This looks yumm., I too try to do non vegetarian dishes with vegetarian ingredients like soy, cauliflower looks great, will try this..
wow..vegetarian version…love it…bookmarked…thanks for the recipe..the pics makes me drool 😉
our fav too. love this with rotis for dinner.
absolutely love the recipe….thanks for sharing..
looks awesome Radhika !
Awesome dish!!Loved it..
wondeful keema.. love the vibrant color n flavors in it.. too good clicks..
Sooo colorful! DIdn’t know from cauliflower you can get kheema taste and texture
I’ll happy have this keema matar with some rotis anytime.
Nice clciksssssss….awesome recipe
What a fab curry, I am going to try this soon! Thanks for sharing!
looks very inviting..yummm
Tasty Appetite
i am totally awestruck… Wow radhi !!
I’ve been fantasizing about Non Veg dishes too! 😀 Keema looks amazing! Sadly, can’t try it coz I hate cauli!
My God,that’s so inviting..A very innovative recipe.Loved it!
Veg Kheema sounds delicious, lovely presentation 🙂
Quite an interesting side dish. Must taste yum with rotis
This looks like an awesome cauli preparation.Thanks for sharing.
Nice presentation Radhika and the keema matar looks totally yummy.
Vardhini
Event: New “U” – Healthy Eats
Event: Healing Foods – Cauliflower
Mouthwatering here, wat a terrific and super tempting
Oh wow does this look good, and the color is just so tempting 🙂
Love the pic What is it a lettuce or the cauliflower leaves?
Hi Radhika, just dropped here from Meena’s blog and really it is mouthwatering and tempting curry, surely will give a try and looking at your presentation I bet you I’ll make ditto curry as you;)
Grated Cauliflower subzi looks excellent and very tempting. Very nice combo with rotis.