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
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