Mamta's Kitchen

Cauliflower Mince, A Vegetarian Keema (Bhaji/Sabji)

Gobhi (Phool) ka Keema

Kiran Devi Gupta

Note from Mamta: This dish was often made by my mother in-law, it is her recipe. She was a strict vegetarian, did not eat even onions and garlic. In this version, I have used both. It is quite delicious. Serves 4


  • 1 medium cauliflower, approximately 500 gm. in weight

  • 4-5 tbsp. oil

  • 100-150 gm. frozen peas or pre-boiled fresh fresh peas

  • 1 large onion, about 225-250 gm., peeled

  • 3 cloves garlic

  • 1/2 inch piece of ginger, peeled

  • 1/4 cup water, if required

  • Whole spices.If you do not have these whole spices, use 1 tsp. of Garam Masala instead, adding it at the end of cooking.

  • 1 tsp. cumin seeds

  • 1-2 bay leaves

  • 1 inch cinnamon stick

  • 2 large cardamoms

  • 5-6 cloves

  • 5-6 black peppercorns

  • Ground spices:

  • A pinch of asafoetida or hing powder

  • 1 level tsp. turmeric powder

  • 1/2 tsp. chilli powder

  • 1 1/2 tsp. coriander powder

  • Salt to taste, 2 tsp. approximately

  • 1 good squirt of tomato ketchup or puree

  • Juice of half a lemon, about 2 tsp. (adjust to taste)

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves (hara dhania). This gives the dish an extra special flavour!


  1. Separate cauliflower into florets and mince them in a food Processor. If you do not have a food processor, use a grater. Keep aside.

  2. Chop onion, ginger and garlic in the food processor or finely.

  3. Heat oil in a pan, add all the whole spices and asafoetida powder. When cumin seeds crackle, add onion, ginger and garlic mix. Fry until onions are light brown.

  4. Reduce heat to medium, add minced cauliflower, salt, ground spices. Stir fry for 10-15 minutes. Mince cauliflower cooks very fast.

  5. Add peas and stir them in for a couple of minutes.

  6. Adjust seasoning, add tomato ketchup, 2/3rd of the coriander leaves, juice of 1/2 a lemon, and Garam Masala. Gently stir in.

  7. Serve garnished with the remaining coriander leaves, with Poori, Plain Paratha or Chapatties.

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