Minced Cauliflower or Gobhi Keema is a different way of cooking cauliflower. It is a very interesting vegetable as most parts of it can be cooked. Cauliflower florets are the part of the plant that most people cook, however, the hard stem (danthal) is edible and tasty too ( will share that recipe soon). To cut cauliflower, first, remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them if you desire pieces that are of uniform size. You can cook a regular Cauliflower-Potato or Green Peas Curry; you can make Paranthas (stuffed Indian bread) fritters, soup, as starters, main course and even a dessert with it.
Being a non-vegetarian since birth and then turning veggie by choice, I looked to alternatives for cooking tastier and nutritious vegetarian fare. My husband turned veggie along with me and he being a total foodie it was always a challenge to meet his high standards. I completely vouch for the saying that the way to a man’s heart is through his stomach!! It is proven true many times over. Cooking is no rocket science but the main ingredient “LOVE” should not be ignored. Where there is love there is a gourmet dish! The recipe I am sharing here of Minced Cauliflower or Gobhi Keema is unusual and the dish is absolutely delicious. You can prepare your own variants with the same basic recipe.
Recipe for Minced Cauliflower or Gobhi Keema
1 Cauliflower grated
1 large onion chopped finely
1 tbsp. ginger garlic paste
1 large cup milk
1 bowl green peas
2 green chillies
2 green and black cardamoms
1’ piece cinnamon
1 anise flower
1 tsp. turmeric
1 tsp. red chilli powder
1 tbsp garam masala or pav bhaji masala
1 tbsp olive oil
Fresh Coriander leaves for garnishing
Wash and grate the cauliflower till the floweret area. Heat a wok or skillet and add the oil. Once it is hot add all the whole masala (cloves, cinnamon.etc), then add the ginger-garlic paste. Once it is a little brown add the finely chopped onions and the green chillies. Sauté till the onions are a golden brown, and then add the grated cauliflower and peas and sauté a little. Then add the milk and let it cook till the milk dries up. Milk is crucial to this recipe as it helps in removing the typical cauliflower smell and gives a richer taste to the dish.
Add the salt, turmeric, chilli powder and pav bhaji masala (I find garam masala too strong for my delicate digestion so I use pav bhaji masala) and sauté till nicely golden. Now add the two beaten eggs and sauté like scrambled egg. The end result should be a golden gobhi keema with the green peas highlighted. Garnish with the coriander leaves and serve hot with roti, naan, or any bread. I love the grilled sandwiches which I make with the leftover Minced Cauliflower or Gobhi Keema for breakfast! Today I had Minced Cauliflower with Fenugreek Bread or methi roti and my favourite winter salad of radish.
Minced Cauliflower or Gobhi Keema is a unique recipe, isn’t it? If you have any recipe to share please do so in the comments below.