Keema Gobi Recipes

KEEMA GOBI

Keema Gobi image

Make and share this Keema Gobi recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

300 g boneless skinless chicken (mince)
1 medium onion, skinned and finely chopped
1 inch piece fresh ginger, peeled & chopped
3 tablespoons oil
2 teaspoons red chili powder
1/2 teaspoon turmeric powder
salt
500 g cauliflower
2 tablespoons coriander leaves, fresh
2 tablespoons low-fat plain yogurt
1 teaspoon coriander powder
1/2 teaspoon garam masala

Steps:

Separate the florets from cauliflower. Wash and drain.
Put the onions, garlic, salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook.
Add oil,yogurt and ginger in the keema and cook for 5 minutes.
When oil separates from the gravy; add gobi and cook for 10 to 15 minutes or until gobi is tender on low heat. Sprinkle Garam Masala and coriander leaves.

Nutrition Facts : Calories 153.8, Fat 8.6, SaturatedFat 1.3, Cholesterol 32.2, Sodium 101.6, Carbohydrate 7.4, Fiber 2.3, Sugar 3.4, Protein 12.8

KEEMA (INDIAN-STYLE GROUND MEAT)

Keema (Indian-Style Ground Meat) image

Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Provided by ajr

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
¾ cup beef broth

Steps:

In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g

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Heat oil in a large heavy pot and add the cauliflower in batches. Fry gently until it is golden brown. Drain and set aside.
In the same oil, add the cardamoms and cloves and as they start to darken add in the onions and fry well until they turn golden brown. Add in the ginger and garlic paste and fry. Add in the coriander powder, cumin powder, fenugreek leaves, tomatoes, red chilli powder and salt and fry well until the oil starts to separate.
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