Keema Gobi ka Salan is a meddly of Mutton/ Gosht kheema with vegetables. Served as a main dish this delicious semi gravy dish is top list on a week menu.
Keema Gobi ka salan is the recipe from my inlaws side .According to K , his nana prepared on one his stays at their place. I have always been impressed by K’s Nanajan. He was very kind soul with knowledge of any topic in discussion. He was the owner of 3 villages also known as mallak guzar. In the year of 50’s he was known as Lion man having killed 11 lions who created havoc and taking life’s of people surrounded in that area. They had a chapter in their school for his bravery. Wow. When you hear this things, one must think he must be a cruel man. Absolutely no. He was the kindest man known in the area. He supported many families and also supported parents in marriage of their daughters. K says he belonged to the line of original Dravidians. Fascinating . Before going to our recipe , I had to write about the creater of this recipe.
Huma Kalim
Serves 3 -4
Kheema Gobi ka Salan is a meddly of Mutton/ Gosht kheema with vegetables. Served as a main dish this delicious semi gravy dish is top list on a week menu.
45 minCook Time
45 minTotal Time
Ingredients
- 150 gm Kheema
- 80 -100 gm cauliflower / gobi
- 50 gm chopped onion (small 2 onion)
- 125 gm chopped tomato (1 big tomato)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/4 tsp Haldi
- 1 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
- tsp chopped coriander
- 2 - 3 whole green chillies
- salt to taste
Instructions
- Wash the kheema. And cut the cauliflower into small florets
- Heat oil. Once hot , add in chopped onion
- Once onion turn light pink, add the ginger garlic paste
- Saute for few seconds
- Add the turmeric powder, red chilly powder coriander powder, garam masala & salt. Stir for few seconds.
- Add in the chopped tomato.Cook till mushy.
- Now add washed kheema. Mix.
- Cook on low flame for 20 minutes. We don't add water as kheema will be cooked in its own juices.
- Now add cauliflower floret and green chillies. Cover and cook for about 5 to 6 minutes.
- The texture of cauliflower should me crunchy. Not completely cooked.
- Adjust the salt levels. Garnish with coriander.
- Serve hot with chapati on the sides of Plain Dal, Chalwal & Kachumber.
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