Keema Gobhi (Minced Meat with Cauliflower)

[Quick Facts]
Main Ingredients: Minced Beef, Cauliflower, Cloves of Garlic, Garam Masala
Time Required: 1.0 hour
Serves: 4


  • 1/2 kilogram Minced Beef (Keema)
  • 1 teaspoon of Garam Masala Powder
  • 2 Tomatoes blanched & chopped (or pureed)
  • 4 Crushed Cardamom Pods (Choti Ilaichi)
  • 1 half inch piece of Ginger Root (Adrak)
  • 1 teaspoon Coriander Powder (Dhania Powder)
  • 1 teaspoon Ground Cumin Seeds (Ground Zeera)
  • 1 teaspoon Dried Fenugreek (Kasoori Methi)
  • 4 cloves Garlic Grounded (Lehsan)
  • 2 Onions finely chopped
  • 2 Cloves (Loung)
  • 1 bunch of finely chopped fresh Coriander Leaves (Hara Dhania)
  • 250 grams Cauliflower (Gobhi) cut into medium sized florets
  • Red Chilli Powder (Pisi Lal Mirch) to taste
  • Black Peppers (Kaali Mirch) to taste
  • 3 tablespoons Cooking Oil
  • Salt to taste
  • Instructions

    (1) Heat oil in a large pot and add cauliflower florets
    (2) Gently fry until florets are golden brown. Drain and set aside
    (3) Add cardamoms and cloves in the same oil. Add onions as cardamoms/cloves start to brown. Fry well until cardamoms/cloves turn golden brown
    (4) Add in garlic paste, ginger and fry some more
    (5) Add in tomatoes, fenugreek leaves, coriander powder, cumin powder, red chilli powder and salt. Fry well until the oil starts to separate
    (6) Add in minced meat and fry on low heat until the excess water evaporates and the meat turns rich brown
    (7) Cook the meat in a pressure cooker. As soon as the pressure cooker reaches maximum pressure, reduce the heat and cook for another 6-9 minutes
    (8) When the pressure reduces, open the cooker and add in cauliflower
    (9) Add more water if needed and stir well
    (10) Cover and cook until the cauliflower is tender and there is no excess water left
    (11) Garnish with corriander/cilantro and garam masala powder leaves before serving

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