Keema Gobi
Indulge in the hearty and aromatic flavors of Keema Gobi, a classic South Asian dish that combines tender ground meat and cauliflower in a medley of warming spices. Perfectly balanced with fragrant cumin, garam masala, and a hint of heat from green chilies, this one-pot wonder delivers a savory, spice-infused experience in under an hour. The juicy tomatoes form a rich base, while the cauliflower absorbs the spices beautifully for a satisfying and wholesome meal. Ideal for weeknight dinners or family gatherings, Keema Gobi pairs wonderfully with fluffy naan or steamed basmati rice. This easy-to-follow recipe is your ticket to bringing vibrant and comforting Indian flavors to your table!
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Recipe Information
Ingredients
- 500 g Ground meat (beef, lamb, or chicken)
- 1 medium head Cauliflower
- 1 large Onion
- 2 medium Tomatoes
- 4 cloves Garlic
- 2 tsp Ginger
- 2 small Green chilies
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Fresh cilantro
- 200 ml Water
Instructions
Begin by preparing the ingredients. Finely chop the onions, tomatoes, garlic, and green chilies. Grate the ginger. Cut the cauliflower into small florets and wash them thoroughly.
Heat the oil in a large skillet or pot over medium heat. Add the cumin seeds and toast them for 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté until golden brown, about 5-6 minutes.
Add the garlic, ginger, and green chilies. Sauté for another 2 minutes until aromatic.
Stir in the ground meat and cook until browned and fully cooked, breaking up any clumps with a spoon, about 8-10 minutes.
Add the turmeric powder, coriander powder, red chili powder, and salt. Stir thoroughly to coat the meat with the spices.
Add the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
Stir in the cauliflower florets and mix well to coat them in the spiced meat mixture.
Pour in the water, cover the skillet, and let it simmer over low heat for 15-20 minutes, or until the cauliflower is tender and the flavors are well combined.
Sprinkle the garam masala over the dish and stir. Cook uncovered for an additional 2-3 minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro and serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 26.5 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4054 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
