Keema Cauliflower Recipe
When only a small portion of meat is available in your refrigerator and you have no clue how to use it, Kheema Cauliflower dish comes in handy since it is easy to make and tasty to eat.
Ingredients
Ground Lamb/Mutton/Kheema - 0.5 pound/0.25 kg
Cauliflower - half of a medium sized cauliflower cut into small florets
Onion - 1 small finely chopped
Green chillies - 2 slit lenghtwise
Shahijeera/Caraway seeds - 2 pinches
Cloves - 4
Cardamom - 2
Cinnamon sticks - 3 medium size
Turmeric powder - 0.25 tsp
Dhaniya/Coriander powder - 0.5 tsp
Salt and Chilly powder - to taste
Directions
Heat 4 tbs oil in a pressure cooker. Add shahijeera and allow them to splutter. Add cloves, cardamom and cinnamon sticks. Saute for a few seconds.
Add chopped onion, green chillies and turmeric powder. Saute until onions begin to change color.
Add ground lamb and saute with the onions for about 4-5 minutes. The lamb should have been browned by now. Add 1 cup water and cover the cooker with its lid and pressure cook upto 2-3 whistles.
Remove lid, Add cauliflower florets and mix.
Add dhaniya powder, salt and chilly powder. Mix well and continue cooking until the water has been absorbed and the florets have turned tender. (If the water has evaporated completely before the florets turn tender, then add a little water and continue cooking)
Serve Hot with Roti/Chapathi.
Add chopped onion, green chillies and turmeric powder. Saute until onions begin to change color.
Add ground lamb and saute with the onions for about 4-5 minutes. The lamb should have been browned by now. Add 1 cup water and cover the cooker with its lid and pressure cook upto 2-3 whistles.
Remove lid, Add cauliflower florets and mix.
Add dhaniya powder, salt and chilly powder. Mix well and continue cooking until the water has been absorbed and the florets have turned tender. (If the water has evaporated completely before the florets turn tender, then add a little water and continue cooking)
Serve Hot with Roti/Chapathi.
Comments
Comments: 8 |
Add a Comment
Heather says :
I would love to try this recipe, but am unsure of "3 whistles" referring to the amount of time in the pressure cooker. Can you explain further - approximately how long are you cooking under pressure? Thanks! :-)
Posted on: 9 September 2009 - 8:30am
healthyeating says :
Ok Snigdha, got your point. I won't try this keema recipe with other veggies...:))
Posted on: 27 August 2009 - 8:10pm
aparna.priya says :
wow, it looks great! If I am using mutton/lamb, then is there any specific portion of them to use in the recipe ?
Posted on: 27 August 2009 - 8:06pm
Snigdha says :
If you are using 0.5 pound of lamb then add 2 cups of florets and if using 1 pound lamb then increase to 3 - 3.5 cups of florets. I haven't tried making with lamb cut into small pieces. The only meat I have used so far for this dish is ground lamb.
Posted on: 28 August 2009 - 6:30am
healthyeating says :
wow this keema cauliflower looks very yummy! it seems to be very easy to prepare as well...also, i would love to add some more veggies to this keema recipe :)
Posted on: 21 August 2009 - 10:35pm
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