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Keema Gobi (Ground Meat with Cauliflower)

March 15, 2009

keema-gobiWe made this dish for a cooking class a few days ago. When I was trying to come up with a menu, I wasn’t sure if I should add this dish. It is a concoction that is not very popular amongst Indians as well as Indian restaurants. I wasn’t sure if people would be interested in learning a dish they have never heard of! This is a dish I grew up with- my Mom learned it from her Mom and now has passed it down to me and my sister-in-law. Keema is a word used for ground or minced meat in India.  Typically ground goat meat is used with peas or potatoes, but I tend to use either pork or dark meat turkey.  The addition of cauliflower is not typical but it is absolutely fabulous. Somehow the broken down soft cauliflower goes really well with the well seasoned ground meat.  It is essentially a one pot meal and can be enjoyed with frozen naan or a vegetable rice pulao. All the people who attended the class really loved the aromatic flavor of the dry spices and the wonderful mix of the meat and the cauliflower.  Overall it was a successful class!

  • 1 pound ground pork (dark meat turkey can be used as well)
  • 1 head of cauliflower cut into florets
  • 4 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 green cardamom crushed
  • ½ inch stick cinnamon
  • 3-4 cloves
  • 1 medium white onion minced
  • 4 cloves garlic minced
  • 3-4 inch piece of ginger minced
  • ½ cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • Salt to taste
  • ½ cup cilantro for garnish

In a deep pan, heat the oil and add the bay leaf, cumin, cardamom, cinnamon and cloves.
In the meantime, mince the onion, garlic and ginger in a processor. Once the spices begin to sizzle, add the processed onion mixture. Saute on moderate heat until the mixture turns light brown. Add the crushed tomatoes and saute for another five minutes. Then add the ground meat crushing it down with a wooden spoon to separate and cook. Saute the meat with the tomato mixture for another five minutes. Add coriander powder, garam masala, cayenne pepper, turmeric and salt. Now add the cauliflower florets and cook on medium heat covered till the cauliflower is tender, about 20 minutes. Take the lid off and turn the heat to high and sauté the mixture till the moisture has evaporated, about 7 to 8 minutes. Adjust seasoning, and sprinkle cilantro before serving.

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3 Comments
kristen
March 16, 2009 at 7:27 PM

this looks really good, i’m going to try it.

March 26, 2009 at 8:04 PM

Excellent – the seasonings are perfection. However. I steamed the cauliflower separately, and served the meat over it as a sauce.

Thank you for the recipe.

December 17, 2009 at 4:46 PM

I was in the class when Monica made this which was about a year ago. I have been making it once or twice a month since. Everyone who tries it loves it. I have even converted those who think they don’t like Indian food with it. Thanks Monica.

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