How to Make Cauliflower Keema Curry (Gobi Side Dish)

Updated on March 25, 2018
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Cauliflower Keema Curry or Gobi Keema Side Dish
Cauliflower Keema Curry or Gobi Keema Side Dish

A Crunchy and Spicy Side Dish

Today I bought a fresh cauliflower. I wanted to make an awesome curry with it. The side dish that came to my mind was cauliflower keema curry. It is a unique side dish made of finely chopped cauliflower florets. It is a dry curry.

Cauliflower is an excellent source of dietary fiber, omega-3 fatty acids, vitamin, C, vitamin K, folate, manganese, biotin, etc. Using them regularly has beneficial health effects. This vegetable is tasty too.

Making cauliflower keema curry is easy. Gather all the ingredients and start making the curry. It may take about 30 minutes to finish making this side dish. Serve hot roti, flat bread, chapati, or rice with it. Enjoy eating this lip-smacking side dish with the main course.

Now, over to the detailed recipe.

5 stars for Cauliflower Keema Curry or Gobi Keema Curry

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 2 medium bowls cauliflower florets, finely chopped in hand or chopped in a vegetable chopper
  • 2 tomatoes, pureed
  • 2 small onions, finely chopped
  • 2 green chilies, make a paste of green chilies, ginger and garlic
  • 4 garlic cloves
  • 1/4 inch ginger
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin and coriander powder, crush 1/2 tsp cumin and 1/2 tsp coriander seeds together
  • 1 tbsp garam masala powder, available in Indian stores
  • 1 1/2 tbsp oil
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp salt, or as per taste

Step-By-Step Instructions and Images for Making Cauliflower Keema Curry or Gobi Keema Side Dish

  1. Wash cauliflower. Separate the florets. Immerse them in lukewarm salt water for 10 minutes. This will kill the worms if there inside the florets.
  2. Strain them. Finely chop them in hand or with a vegetable chopper.
  3. Heat some oil in a deep-bottomed pan. Throw in chopped cauliflower. Saute on a medium-low heat for about 8 minutes.
  4. By now, cauliflower gets cooked but remains crunchy. Collect it in a plate.
  5. Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.
  6. Add green chili-garlic-ginger paste. Continue sauteing on a low heat for a minute. You will get a nice aroma of these roasted spices.
  7. Now, add red chili powder, garam masala powder, crushed cumin-coriander powder, and turmeric powder. Continue sauteing for 30 seconds.
  8. Next, pour tomato puree to the pan. Add salt. Stir-cook the contents for four minutes.
  9. Throw in sauteed cauliflower. Mix well with the gravy. Stir-cook till the contents become almost dry.
  10. Turn off the heat. Throw in half portion of chopped coriander leaves. Mix well.
  11. Transfer the curry to a serving bowl. Garnish with the remaining chopped coriander.
  12. Your favorite cauliflower keema curry is ready!
  13. Serve this curry as a side dish for flat bread, roti, chapati, or plain rice. Enjoy eating this spicy, crunchy, and flavorful curry!

Click thumbnail to view full-size
Step one: Keep all the ingredients ready.Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.Cauliflower gets cooked yet remains crunchy. Collect it in a plate.Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.Step four: Add green chili-garlic-ginger paste. Saute for a minute. You will get a nice aroma from these spices.Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.Step six: Pour tomato puree to the pan. Add salt. Stir-cook with the other contents for 4 minutes.Step seven: Throw in sauteed cauliflower. Mix well with the other contents in the pan. Stir-cook till the mix becomes almost dry.Step eight: Add half portion of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.Serve this curry hot with roti, chapati, flat bread, or rice. Enjoy the yummy taste!
Step one: Keep all the ingredients ready.
Step one: Keep all the ingredients ready.
Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.
Step two: Saute finely chopped cauliflower florets in some oil for 8 minutes.
Cauliflower gets cooked yet remains crunchy. Collect it in a plate.
Cauliflower gets cooked yet remains crunchy. Collect it in a plate.
Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.
Step three: Add remaining oil to the same pan. Throw in chopped onions. Saute till they become golden brown.
Step four: Add green chili-garlic-ginger paste. Saute for a minute. You will get a nice aroma from these spices.
Step four: Add green chili-garlic-ginger paste. Saute for a minute. You will get a nice aroma from these spices.
Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.
Step five: Add red chili powder, garam masala powder, cumin-coriander powder, and turmeric powder. Saute for 30 seconds.
Step six: Pour tomato puree to the pan. Add salt. Stir-cook with the other contents for 4 minutes.
Step six: Pour tomato puree to the pan. Add salt. Stir-cook with the other contents for 4 minutes.
Step seven: Throw in sauteed cauliflower. Mix well with the other contents in the pan. Stir-cook till the mix becomes almost dry.
Step seven: Throw in sauteed cauliflower. Mix well with the other contents in the pan. Stir-cook till the mix becomes almost dry.
Step eight: Add half portion of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.
Step eight: Add half portion of the chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving bowl.
Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.
Step nine: Garnish this cauliflower keema curry with finely chopped coriander leaves.
Serve this curry hot with roti, chapati, flat bread, or rice. Enjoy the yummy taste!
Serve this curry hot with roti, chapati, flat bread, or rice. Enjoy the yummy taste!

Nutritional Information of Cauliflower Keema Curry or Gobi Keema Side Dish

Nutrition Facts
Serving size: 1
Calories 98
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 8 g3%
Sugar 0 g
Fiber 3 g12%
Protein 4 g8%
Cholesterol 0 mg
Sodium 42 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

    Submit a Comment

    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      7 months ago from Bengaluru

      Thanks for your interest in this yummy curry. You can eat it both ways. It is a dry curry you can roll with a chapati. Even children like this idea. I sometimes keep this curry beside chapati and eat them together. It's your choice.

    • Blond Logic profile image

      Mary Wickison 

      7 months ago from Brazil

      I love this idea. I have been stuck in a rut and always use the cauliflower with a cheese sauce. It's time for a change.

      Would you eat it rolled in a chapati or on top of one, I'm not sure of the correct way.

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