Cauliflower Keema (Gobi Keema)

Ingredients

• Cauliflower (gobi) - 1 whole
• Green peas - 1/4 cup
• Onion - 1 whole
• Tomato - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 1 whole
• Turmeric powder - 1 tsp
• Red chili powder - 2 tsp
• Fennel seeds (perum jeerakam) - 1/2 tsp
• Cumin seeds (jeerakam) - 1/2 tsp
• Garam masala - 1/2 tsp
• Coriander leaves
• Oil
• Salt to taste

Instructions

1. 1Break the cauliflower into florets, then grate them finely or pulse in a food processor on slow speed until you have a mince-like texture.
2. 2If using fresh green peas, boil them until tender; if using frozen peas, thaw and drain before adding.
3. 3Heat oil in a pan over medium heat, then add the fennel seeds and cumin seeds and let them sizzle for a few seconds until fragrant.
4. 4Add the chopped onion and sauté until soft and translucent, then stir in the chopped tomato, chopped green chili, and ginger-garlic paste and cook until the tomato breaks down into a thick paste.
5. 5Stir in the turmeric and red chili powder, cook for a minute, then mix well so the spices coat the onion-tomato mixture.
6. 6Add the grated cauliflower to the pan, combine thoroughly, cover, and simmer for 15 minutes stirring occasionally until the liquid has almost evaporated and the cauliflower is tender.
7. 7Stir in the boiled green peas and garam masala, season with salt to taste, and cook for 2 to 3 minutes so the flavors meld.
8. 8Remove from the heat, garnish with chopped coriander leaves, and serve hot with roti or steamed rice as desired.