So finally I am back from my 2 weeks long holiday. It was awesome in California! Tiring, hot and boring at places. But mostly fun!
You must have seen the constant blabbering I was doing on Instagram and Twitter all the time. No? I will do a short series of all the cool photos on the blog soon but for now, hop over to Insta to check out all the pictures and let me know if you like them. Go. Quick.
Well, now that I am home it’s a struggle to get back into the routine. I was at work yesterday and was literally taking short loo breaks to doze off for just 5 minutes. I am still feeling like a hungover zombie really. Damn you jet lag!
But the show must go on, right? So woke up early in the morning to write down this post. And also because I missed you guys so much. Did you miss me?
Back to the recipe. Phew!
This Gobhi ka keema or gobi bhurji is another one of my favourite side dish for weekdays. Its so quick and easy to make and goes well with anything on the plate. Whether it’s a Chana dal dosa or Laccha paratha, plain rice or lemon rice, or maybe just a wrap or sandwich. Its perfect for all tastes and times.
I love cauliflower due to its immense health benefits and taste, and it is a must in my weekly grocery basket. And spinach. I never miss to add these two and hence am always on a lookout for better and healthier recipes on my meal plan.
My mum used to make this gobi bhurji by chopping the cauliflower florets really small since she doesn’t like the taste and texture of the grated bits. She says it gets watery and absorbs more oil if grated. Which is true by the way. But I am too lazy to go to the lengths to chop the vegetable into tiny bits so I simply grate it and cook. And I have no issues whatsoever with the texture and taste. You may try it both ways and see which one you like.
To be honest, if its not grated you wouldn’t be able to call it a keema then, since it has to be a mince for that name. Or you could go a bit posh and call it spiced cauliflower rice. Which is the latest fad in the low fat industry. Duh!
Anyway. My point is that you don’t need a special name or occasion to enjoy this spicy Gobi bhurji or keema. I usually serve it with a simple no oil daal and phulka roti aside with some chutney. Makes such a comforting meal which gets ready under 30 minutes.
Also, don’t forget the main trick in this dish is to add a lot of onion and sauté them until caramelised. And do not leave the masala paste under-cooked since that would really ruin the taste. That is only of course if love onion. In case you are looking for No onion garlic recipes, click here.
One more thing- I have used Kitchen King masala (1 tsp of it) in this dish. You can use any other spice mix as per your preference. I would suggest not to skip the masala mix since otherwise cauliflower tastes a bit bland in its grated form and needs a push to pick up the taste. That’s also the reason I have used green peas (matar/mutar) here. Just to support and uplift the taste of the dish.
OK, moving on, now lets see quickly how to make this delicious Gobi keema/bhurji
Yields A big bowlful for 2-3 people
If you like cauliflower, you would love this spicy Gobhi ka keema. Easy to make and ready under 30 minutes, this is a perfect side dish for weeknights meals.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 whole medium sized cauliflower, grated or chopped very fine (about 3 cups)
- 1 cup of green peas (thawed if frozen)
- 1 large tomato, chopped roughly
- 2 large onions, diced small
- 1 small piece of ginger, grated
- 2-3 garlic pods, minced
- 2-3 green chilies, minced or chopped
- 2 tbsp cooking oil (I used sunflower oil for this one)
- 3-4 curry leaves (optional)
- ¼ tsp turmeric powder (haldi)
- ½ tsp cumin powder (jeera)
- ½ tsp coriander powder (dhaniya)
- ½ tsp red chili powder (as per taste)
- ½ tsp garam masala powder
- 1 tsp of Kitchen king masala
- 1 tsp salt Or as per taste
- A handful of cilantro (coriander leaves/dhaniya patti)
- Wash cauliflower well first. Then grate it (or chop) and keep aside in a strainer or a kitchen towel so the excessive water drains out.
- Heat oil in a heavy bottomed pan or kadhai. Add the curry leaves if using and let them fry for about 10 seconds. Add in minced ginger, garlic and green chilies and let them fry for a minute.
- Add in chopped onion, mix and cook for about 7-10 minutes at medium gas till onion gets caramelised. That is, it turns pink and starts releasing oil from the sides.
- Add in tomatoes now along with salt. Mix and cook for a few minutes till tomatoes gets all mushy.
- Add in all the spices except garam masala now. Mix well and cook a further of 2-3 minutes till the raw smell of spices disappear.
- Add in the grated cauliflower and green peas now and fold gently to mix with the spice paste. Cook this without the lid on for a few minutes, stirring continuously
- Once the water is almost evaporated (in 3-4 minutes), cover with a lid and cook for a further of 10-15 minutes stirring in between to avoid burning. Keep the gas low.
- Once its almost cooked, add the garam masala, gently mix in and cook till the its done. Check the green peas by pressing at the back of a spoon. The cauliflower should be fluffy and not mushy at the end. If its mushy, cook without the lid for a few minutes at low to evaporate the extra water. Keep stirring.
- At the end, garnish with fresh cilantro leaves and serve as a side dish
Sauté the onions well till caramelised. And do not leave the masala paste undercooked since that would really ruin the taste.
I have used Kitchen King masala (1 tsp of it) in this dish. You can use any other spice mix as per your preference. I would suggest not to skip a masala mix since otherwise cauliflower tastes a bit bland in its grated form and need a punch to pick up the taste.
More side dishes below:
Punjabi Aloo gobi – Potatoes cooked with cauliflower florets in a spicy masala
Maharashtrian batata chi bhaji – Potatoes cooked with curry leaves and dessicated coconut
Lehsuni Gobhi- Cauliflower cooked with garlic and spices
Paneer Kali mirch hara pyaz– Cottage cheese cooked with spring onion and black pepper