Tag: keema gobi
Ground Meat with Cauliflower (Keema Gobi)
I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!
- 4 green onions, chopped rough
- 4 garlic cloves, smashed
- ½ cup cilantro, chopped
Process the aromatics in a food processor until they are chopped fine. Keep aside.
- 3 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 2 cardamom pods, smashed
- 3 cloves, smashed
- ½ pound ground pork
- 1 tablespoon tomato paste
- 3 cups or a medium sized cauliflower, florets taken apart
- 1-2 teaspoons salt
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Keema Gobi (Ground Meat with Cauliflower)
We 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.
