Gobi Mattar Keema/Gobi and Peas Keema/Gobi Keema/Minced Cauliflower Curry

Serves 4

Ingredients:

Grated Cauliflower - 5 cups

Oil/Ghee - 3 tbspns

Onions - 1 cup, finely chopped

Tomato Puree - 1 cup

Green Peas* - 3/4 cup, frozen

Ginger Garlic Paste - 2 tsps

Turmeric -1/4 tsp

Cinnamon - 1 inch

Cloves - 2

Bay Leaf - 1

Cardamom Powder - 1/4 tsp

Red Chili Powder - 2 tsps, or to taste

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 2 tsps

Salt and Pepper to taste

Cilantro - 1 tbspn, finely chopped

*If you are using fresh peas cook it separately.

Method:

In a skillet, heat 2 tbspns or oil and saute the cauliflower for around 10 minutes or until it gets toasty and brown. Set aside. 

In the same skillet, add the remaining ghee or oil and fry the cinnamon, cloves and bay leaf for a minute. Add the onions and saute till the onions turn translucent. Now add the ginger garlic paste and saute for 2 minutes. Next add the tomato puree cook for around 5-8 minutes. Add the turmeric, saute for a minute and add about 1-1/4 cups of water. Let it come to a boil. Now add the rest of the spices and cook until it comes together into a thick gravy. Takes around 5-6 minutes. Add the boiled (or frozen) peas and let it cook for another 5 minutes. Close the lid for the flavors and aroma to remain intact. Add the toasted cauliflower and combine well. Keep on medium flame for another 5-6 minutes for the flavors to mingle well. Serve hot, with a garnish of cilantro.

Inspired from here

Linking it to the event "Cooking with Seeds" hosted by  A Bowl of Curry and CWS Event Page