Instructions for how to cook Keema Gobhi/ Gobi Bhurji:
- Firstly, Heat oil in a pan/wok.
- Add cumin seeds to it. Let them splutter.
- Add finely chopped ginger and green chilies to it. Roast it for a minute.
- Add finely chopped cauliflower to it.
- Mix it well. Cover and cook it for 3-4 minutes on low-medium flame or until cauliflower becomes soft.
- Open its lid and add green peas to it. Mix them well.
- Add salt and turmeric powder to it.
- Add red chili powder and coriander powder to it.
- Add dried mango powder (Aamchur) to it.
- Mix all spices well with cauliflower and peas. Again cover and cook it for 5-6 minutes. Open the lid and check whether the cauliflower have become tender and mixed well with all masala. If not, then cook it for another 2-3 minutes in a covered pan.
- Turn off the flame and add garam masala to it.
- Garnish it with chopped coriander leaves.
- Keema Gobhi/ Gobi Bhurji is ready to serve. Enjoy it with chapati/ parantha.
1. Ingredients Preview.
2. Heat oil in a pan/wok.
3. Add cumin seeds to it. Let them splutter.
4. Add finely chopped ginger and green chilies to it. Roast it for a minute.
5. Add finely chopped cauliflower to it. Either you can grate the gobhi or finely chop it in chopper/food processor.
6. Mix it well. Cover and cook it for 3-4 minutes on low-medium flame or until cauliflower becomes soft.
7. Open its lid and add green peas to it. Mix them well. I have used frozen peas. If you using regular peas then add it with cauliflower.
8. Add salt and turmeric powder to it.
9. Add red chili powder and coriander powder to it.
10. Add dried mango powder (Aamchur) to it.
11. Mix all spices well with cauliflower and peas. Again cover and cook it for 5-6 minutes. Open the lid and check whether the cauliflower have become tender and mixed well with all masala. If not, then cook it for another 2-3 minutes in a covered pan.
12. Turn off the flame and add garam masala to it.
13. Garnish it with chopped coriander leaves.
14. Keema Gobhi/ Gobi Bhurji is ready to serve. Enjoy it with chapati/ parantha.
Tips:
- It tastes great when prepared with finely chopped cauliflower rather than grated cauliflower.
- You must be careful when preparing with grated cauliflower because it may become mushy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Heat oil in a pan/wok.
3. Add cumin seeds to it. Let them splutter.
4. Add finely chopped ginger and green chilies to it. Roast it for a minute.
5. Add finely chopped cauliflower to it. Either you can grate the gobhi or finely chop it in chopper/food processor.
6. Mix it well. Cover and cook it for 3-4 minutes on low-medium flame or until cauliflower becomes soft.
7. Open its lid and add green peas to it. Mix them well. I have used frozen peas. If you using regular peas then add it with cauliflower.
8. Add salt and turmeric powder to it.
9. Add red chili powder and coriander powder to it.
10. Add dried mango powder (Aamchur) to it.
11. Mix all spices well with cauliflower and peas. Again cover and cook it for 5-6 minutes. Open the lid and check whether the cauliflower have become tender and mixed well with all masala. If not, then cook it for another 2-3 minutes in a covered pan.
12. Turn off the flame and add garam masala to it.
13. Garnish it with chopped coriander leaves.
14. Keema Gobhi/ Gobi Bhurji is ready to serve. Enjoy it with chapati/ parantha.
3 Comments
Danilo
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Nidhi kakkar
Posted on: August 9, 2020Thanks for your feedback!
Agustin
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