Cauliflower with Minced Meat Recipe | Gobi Qeema Recipe

Home/Beef Dishes, Lamb/Mutton Dishes, RECIPES/Cauliflower with Minced Meat Recipe | Gobi Qeema Recipe

Cauliflower with Minced Meat Recipe | Gobi Qeema Recipe

Cauliflower with Minced Meat Recipe is definitely an authentic Indian recipe. It has a deliciously creamy taste. Gobi Qeema is a vastly popular dish in India and Pakistan made usually with Lamb but in some part of the subcontinent it is made with beef minced.

 

Ingredients:

Cauliflower with Minced Meat Recipe | Gobi Qeema Recipe

 

 

Meat minced                                                500 g

Cauliflower, cut in small florets                  ½ kg

Tomatoes, chopped                                      3

Onion, chopped                                             2

Green chilies, chopped                                 6

Ginger/ garlic paste                                     2 tsp

Red chili powder                                           2 tsp

Coriander powder                                         1 tsp

Garam Masala                                               ½ tsp

Turmeric powder                                          1 tsp

Salt                                                                  to taste

Cooking oil                                                     1 cup

Fresh coriander leaves, chopped                 2 tbsp

 

 

Preparation Method:

Cauliflower with Minced Meat Recipe | Gobi Qeema Recipe

 

 

Heat the oil in pan, brown onions then add meat mince and stir till the water evaporates and meat turns brown. Add tomatoes, red chili, salt, turmeric powder and coriander, add a cup of water, cover the pan and cook about 15 minutes.

 

Add ginger/garlic paste, cauliflower and green chilies and cook on low flame, keep stirring, for 10 minutes.

 

Cauliflower with Minced Meat or Gobi Qeema is ready. Sprinkle with fresh coriander and garam masala.

 

Serve with naan or paratha.

2016-12-30T19:50:36+00:00 December 28th, 2016|Beef Dishes, Lamb/Mutton Dishes, RECIPES|0 Comments

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