Gobi Qeema
A home-style recipe for Gobi Qeema. Serves 4, ready in about 40 minutes.
Ingredients
- ½ cup oil
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 500 g mince (qeema), beef or mutton
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 2 tomatoes, chopped
- ½ cauliflower (about 400 g), in small florets
- 1 tsp garam masala
- 2 green chillies and a handful of fresh coriander, to finish
Missing something?
- No mince (qeema)? Use finely chopped chicken or soya granules.
- No cauliflower? Use broccoli or extra potato.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the oil and fry the onion for 5–6 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the qeema and fry on high heat for 5–7 minutes, breaking up the lumps, until it changes colour.
- Add the salt, chilli, turmeric, coriander powder and tomatoes with ½ cup water. Cover and cook on low heat for 15 minutes.
- Add the cauliflower, cover and cook for 10 minutes, until just soft.
- Uncover and cook until dry. Add the garam masala, green chillies and coriander.