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Gobi Keema
Course:
Main Course
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
202
kcal
Author:
Neha Mathur
Gobi Keema or cauliflower Keema is a non vegetarian dish that can be prepared for any time of the da. It is prepared using cauliflower and mutton mince. Here is how to make Gobi Keema.
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Ingredients
4
tablespoon
Mustard Oil
Additional for frying Gobi
1
small head
Gobi / Cauliflower
Cut into small florets
2
cups
Onions
Chopped
1
inch piece
Ginger
Grated
10-12
cloves
Garlic
Crushed
3-4
Green chillies
Slit into halves
1
cup
Tomatoes
Chopped
1
teaspoon
Turmeric powder
Salt
To taste
500
g
Keema / Mutton mince
2
teaspoon
Lemon juice
Fresh coriander
For garnishing
To roast until slightly browned and grind into coarse powder
2
tablespoon
Coriander seeds
5-6
Dry Kashmiri red chillies
1
teaspoon
Cumin seeds
1
teaspoon
Fennel seeds
6-8
Black peppercorns
5-6
Cloves
1
inch piece
Cinnamon
2
Black cardamoms
Instructions
Heat mustard oil in a pan.
Deep fry the gobi florets until browned.
Drain and keep aside.
Heat oil in a pan.
Add onion and fry till pink in clot.
Add ginger and garlic and fry till onions are golden brown.
Add green chillies, salt and ground masala and fry for a few seconds.
Add keema and fry on high heat for 3-4 minutes.
Add tomato and a cup of water and cover and cook on low heat until keema is cooked.
Add fried cauliflower, lemon juice and coriander and cook for 3-4 minutes.
Serve hot with phulke or Naan.
Nutrition
Calories:
202
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Sodium:
122
mg
|
Potassium:
301
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
310
IU
|
Vitamin C:
19.1
mg
|
Calcium:
75
mg
|
Iron:
1.7
mg