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Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A vegan, glutenfree recipe.
I am still in utter awe of how the Superbowl Game turned out and so happy for the team! Go Seahawks! Am I exhausted or am I exhausted with all that jumping and yelling! And also totally happy that I put up so many snacking options for the gameday 🙂 So many of you made the Mozzarella sticks and Poppers and Jalapeno popper and havarti Dip! Thank you for trying them and loving them!! If you make something from the blog, please do let me know about it in the comments or on any social media, post pictures on the Facebook page, tag me on Instagram or twitter 🙂
Back to regular programming after all the awesome snacking. Make This fantastic Keema curry. Keema means minced meat and any Indian keema curry has some or the other meat in minced form. But you know what, the taste that everyone likes in the the meaty curries is usually not the meat, it is all the spices, herbs, the curry and way of preparation. Put anything else in the curry and it pretty much tastes as delicious!
Cauliflower comes to the rescue again today. Grated up and added to the delicious cilantro based curry. If you are not a big fan of cilantro, you can substitute a good portion of it with any greens of choice like spinach. Crumbled up Tempeh would work beautifully in this curry too, especially to give the dish a more toothy and textured result.
Cauliflower comes to the rescue again today. Grated up and added to the delicious cilantro based curry. If you are not a big fan of cilantro, you can substitute a good portion of it with any greens of choice like spinach. Crumbled up Tempeh would work beautifully in this curry too, especially to give the dish a more toothy and textured result.
More Meaty curries Vegan-ized
Tempeh Kale Tikka Masala
Palak/Saag Tofu – Tofu “Paneer” in Spinach curry.
Tempeh Do Pyaaza – double onion curry
Mango Curry Tempeh
Dhania Tempeh – Tempeh in Cilantro tomato curry
Saoji Tempeh
Tempeh Shallot Onion Chili roast
Steps:
Blend up the cilantro, onion and spices and cook on medium heat.
Once the cilantro onion mixture is fairly dry, add the red peppers and cauliflower to it. Mix and cook for 2 minutes.
add water or almond milk and salt. Mix and cook covered until the cauliflower is cooked.
Serve hot with flat breads, rice or grains or top a salad.
Gobi Mutter Keema - Minced Cauliflower and Peas in Cilantro Onion curry. Vegan Glutenfree Recipe
Gobi Mutter Keema is a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. A vegan, glutenfree recipe.
Ingredients
- 1/2 red onion, chopped
- 1 cup packed cilantro
- 1 green chili
- 1/2 inch knob of ginger
- 3-4 cloves of garlic
- 1/4 tsp fennel seeds
- 1/4 tsp cumin seeds
- 3-4 black peppercorns
- a generous pinch of cinnamon powder, cardamom powder, cloves powder
- 1/2 tsp garam masala
- 1 tsp oil
- 1/2 head of cauliflower , or 1.5-2 cups grated
- 1/2 cup frozen green peas
- 1 red bell pepper sliced thin
- 1/2 tsp salt or to taste
- 1/2 tsp lemon juice or vinegar
- 1/2 cup water or non dairy milk
- a generous dash of cayenne or chili powder
Instructions
- Blend the onion, cilantro, chili, garlic, ginger, spices into a smooth puree(use 1/2 cup or more water). In a pan, add a teaspoon of oil and heat on medium heat. Add the puree and cook uncovered for 15-18 minutes or until it gets dry and clumpy. Reduce heat to low-medium after 10 minutes. Stir occasionally to avoid burning.
- Meanwhile, chop up the cauliflower and rice(chop) it in a blender or food processor or grate. Slice the red bell peppers and other veggies if adding.
- Add the grated cauliflower and red bell pepper to the dry onion cilantro curry. Mix well to evenly distribute and cook for 2 minutes on medium heat. Add peas and a 1/2 cup of water(add almond milk for creamier version), lemon juice and salt. Cover and cook for 6-8 minutes. Mix and adjust salt and spice/cayenne. Cook uncovered to dry the curry a bit to preference or until the cauliflower is tender to preference. 3-5 minutes. Serve hot with Naan/flatbread or rice or grains or fill up tacos or lettuce leaves.
Notes
Notes: to make the curry with Tempeh, cook a loaded cup of cubed Tempeh in 1/2 cup water, 1/4 tsp salt and 1/2 tsp garam masala at medium heat for 10 minutes. Drain the water if left. Crumble the Tempeh and add to the curry when you would add cauliflower.
Variations: dry roast the whole spices(fennel and cumin seeds and black peppercorns) in a pan for a minute on medium heat until the fennel seeds change color, and then add to blender. Nutritional values based on one serving
Variations: dry roast the whole spices(fennel and cumin seeds and black peppercorns) in a pan for a minute on medium heat until the fennel seeds change color, and then add to blender. Nutritional values based on one serving
Nutrition
Calories: 106kcal, Carbohydrates: 17g, Protein: 4g, Fat: 2g, Sodium: 678mg, Potassium: 393mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2725IU, Vitamin C: 112.2mg, Calcium: 35mg, Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hello !
Recipe does not state when to add Ginger and Garlic.
Thanks ; )
it gets blended in withthe onion
This recipe looks great! Making it for dinner tonight 🙂 just wondernig though, when you say “1 cup packed cilantro”, do you mean 1 cup packed with chopped cilantro? Or just pulled leaves? I don’t want to end up putting in more cilantro than the recipe intends haha Thanks!
yes, chopped leaves and tender stems. I just chop off the hard stem and pack it in a blender. a bit less or more is not going to hange the sauce much, if you love cilantro 🙂
This recipe was so good and also very forgiving. I made it last night and didn’t even realize that I mistakenly used the whole head of cauliflower. I used an almond-coconut milk blend and that made it nice and creamy. Even my 17 yr old, who loves to complain about my veggie dishes, liked it. In fact, he liked it so much that he thought we should take some to his girlfriend’s mom! (she is Indian) I used a red chili from my garden which added enough heat that we didn’t need any cayenne. I also accidentally dumped in way too much cardamom, but it still turned out great. I’m looking forward to trying more of your recipes!
yay! so glad it turned out so well! Most Indian recipes are flexible and they can all be adjusted at any time during cooking or after, add more spices and more sauce if too much of the veggies and so on.
This recipe was very straightforward, and did not take me much time (although I recommend prepping ingredients and working in stages if you have a one year-old running around!). I goofed somewhere, though, and I am guessing that it was the giant head of cauliflower. The head I used was rather large and it seemed like the sauce wasn’t able to cover it all, which made the dish lack flavor. However, I added a dollop of greek yogurt and naan, so it was just fine! I am looking forward to trying this recipe again, especially to use the sauce with tofu for me, chicken for my husband, etc. Sauce was delicious! I always love your recipes.
Yes, it could be the amount of cauliflower and the sauce which is also dependent on several factors. When you add cauliflower or tofu or any other veggie, add half the quantity and mix in. Add more veggies a bit at a time and mix in so you can see if the sauce is able to mix and cover or not and stop when it seems like there is a good balance. You can also add a bit more garam masala and salt to add flavor the dish if the sauce wasnt enough. So glad you love the sauce!
I had a wonderful pancake looking dish in wheeling Illinois. The top had veggies and the top was not flipped over. Non gluten and fabulous. Could you tell what you think it might be. Loved it
Thank u. I need to learn how to cook Indian food.
it must be uttapam. lentil and rice pancakes with veggies. see dosa recipe on the blog and use the batter to make thick pancakes. top the pancakes with veggies. Cover and cook the pancake until the top sets. you can flip and cook a bit as well. https://fettabbau-trim.today/2012/04/dosa-lentil-and-rice-crepes-vegan.html%3C/a%3E%3C/p%3E