Gobi Ka Kheema/Minced Cauliflower and Peas Curry

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I remember seeing this dish a long while back on Suganya's Tasty Palettes. I followed her link to the original recipe on Ashwini's Food for Thought and immediately fell in love. The fact that both of them take amazing pictures could have also played a small part :D



Anyway, now am at home and my sister's kids are also here. They are vegetarians and one day there was just rasam and potato masala for lunch for them. I quickly looked up this recipe and it turned so so yummy that I am sure to make this again and again.

Gobi Ka Kheema
(recipe adapted from here)

What I Used:
(serves 4)

Cauliflower - 1 medium, cleaned and chopped fine
Bay leaves - 1-2
Cumin seeds - 1/2 tsp
Onions - 2 medium, chopped fine
Ginger garlic paste - 2 tsp
Tomatoes - 3 big, pureed
Peas - 1/4 cup, boiled
Red chilli powder - 1 tsp
Garam masala - 2 tsp
Salt - to taste
Oil - 3 tsp + 2 tsp

How I Made It:

1. Heat 3 tsp oil in a pan and fry the chopped cauliflower till its semi-fried and golden brown.

2. Simultaneously, boil the peas till its cooked. Keep both aside.

3. Heat the 2 tsp oil in a pan and fry the onions till golden brown. Add the red chilli powder and the garam masala and fry for a minute.

4. Now add the ginger garlic paste and fry for another 30 seconds.

5. Add the pureed tomatoes and the peas. Mix well.

6. Now add the fried cauliflower and mix again till the moisture from the tomatoes leaves the curry.

7. Add salt and remove from fire when the curry is thick enough and the ingredients have blended perfectly.

8. Garnish with freshly chopped cilantro.

We had it with rice but next time I intend to make it as a side to chappathis. It was really yummy!

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