|Minced Cauliflower, Cottage Cheese and Peas Curry|
Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.
|Grated Cauliflower||1 1/2 cups|
|Grated Paneer||1 cup|
|Green Peas*||1/2 cup|
|Onions Chopped||2 nos|
|Tomatoes Chopped||2 nos|
|Ginger Garlic Paste||1 tbsp|
|Green Chili||1-2 nos|
|Red Chili Powder||1/2 tbsp|
|Coriander Powder||2 tsp|
|Turmeric Powder||1/2 tsp|
|Garam masala Powder||1/2 tsp|
|Caraway Seeds/Black Cumin Seeds||1/2 tsp|
|Whole Garam Masala**||1-2 nos|
|Chopped Coriander Leaves||To Garnish|
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.
Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.