Gobi ka Kheema/Grated Cauliflower Curry


I have been in love with cauliflower lately. Being a vegetarian and trying to eat low carb is tough, but if and when you do so, if there is a vegetable that is versatile enough to sub in rice, soups, salads and curries – and even make pizza crust, it is cauliflower. So, when it was announced that for ‘Tried and Tasted’ event this time, that the featured blog is ‘Monsoon Spice’ by Sia, my obvious choice was this Gobi ka kheema. It is a simple and quick recipe to put together and extremely flavorful. Sia has a wonderful collection of recipes, and her style of writing is entertaining, with a personal touch. The only changes I made to this recipe is to use a fresh tomato puree, as opposed to blanching the tomatoes before pureeing them. It gives a fresh and tangy flavor to the curry.

1 head of cauliflower, grated – yields about 4 -5 cups of grated cauliflower(I used a food processor to do this)
2 medium onions, grated
1/2 cup frozen green peas
4 Tomatoes, pureed
1 tsp ginger garlic paste
1 tsp garam masala
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
2 tbsp oil
1 tsp cumin seeds
salt to taste


Break the cauliflower into large florets- keeping stems intact, discarding only the outer green leaves. Using a box grater or a food processor, grate the cauliflower. Also, grate the onion. Puree the tomatoes and set aside. Heat oil in a wide pan. Add the cumin seeds and let it splutter. Add the grated onion and cook until golden brown. Add the ginger garlic paste and continue cooking until the raw flavors disappear.

Now, add the grated cauliflower and continue cooking. The cauliflower cooks down quite a bit, so don’t worry if it appears to be too much. Also, don’t salt the cauliflower as it would give out too much water. Add in the spice powders – the turmeric powder, chilly powder and garam masala and continue sauteeing for another couple of minutes. Finally add in the tomato puree and mix to combine. Cook for another 5 minutes, finally add the salt and the frozen green peas. Cook for another 5 minutes until the flavors meld and the curry comes together.


Verdict: The curry is very flavorful and absorbs the flavors of the spices and the tanginess from the tomatoes. The green peas add a texture and flavor variation to the curry. Declared as a good combination for rotis, by my meat eating husband is testimony enough to the taste of this curry. 🙂

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