Cauliflower Keema
Keema is typically made out of minced lamb. Chopped cauliflower
can be used for a great vegetable version.
Ingredients
For
three:
2
tablespoons of vegetable oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of fennel seeds
3 green cardamom pods
3 cloves
1 onion, chopped
2 garlic cloves, crushed
1,5 cm ginger, finely chopped
1 green chilli, chopped
1 teaspoon of turmeric
1/2 teaspoon of coriander
1 teaspoon paprika powder
1 tsp garam masala
1 tomato, chopped
1 dl of water or as needed
1 small cauliflower, cut into pieces of about 0.5 cm
150 g of frozen peas
2 tablespoons fresh coriander, chopped
salt
pepper
Instructions
1. Heat the oil in a frying pan. Add the cumin and fennel seeds,
cardamom and cloves.
2.
After hald a minute add the onion. Fry until the onion begins
to turn brown.
3.
Add garlic, ginger and green chilli. Fry for a minute.
4.
Add turmeric, coriander, paprika powder and garam masala. Stir
well and fry for a moment. If the dish gets stuck in the bottom,
add more water.
5.
Add the tomato and fry for five minutes. Add 1 dl of water or
as needed.
6.
Add the chopped cauliflower and frozen peas. Mix well and add
1.5 tbsp of fresh coriander.
7.
Stil well. If it dries too much, add water. Continue for about
ten minutes until the cauliflower is softened but not mushy.
The finished dish should be pretty dry.
8.
Add salt and pepper to taste. Garnish with fresh coriander.
Offer with raitha, basmati rice and/or Indian bread such as
roti or chapati.
