Cauliflower egg keema

This is a  side dish for chapathi/ roti or can have as a side dish for rice. I saw this in a TV show years back. From then I often make this and it’s one of our favourite dish. Please don’t get mislead by the name ‘keema’ , this dish has no meat in it. I just called it ‘keema’ because of mincing cauliflower and egg.

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When I cook this my daughter would say ” Mom I can smell chicken” . Yes, when you cook this dish I am sure someone will be asking you’ Are you preparing chicken for your meal?’😃.

Ingredients

Cauliflower – 1 small size

Eggs – 3

Onion – 1/2 cup finely chopped

Tomato – 1 finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Garam masala – 3/4 tsp

Salt – as required

Mustard seeds – 1 tsp

Curry leaves – few

Coriander leaves – few

Oil – required to sauté

Method

  • Cut cauliflower into small florets.
  • Heat oil in a pan, crackle mustard seeds.
  • Add curry leaves and onion. Sauté till golden.
  • Add ginger garlic paste. When raw smell goes add tomatoes.
  • Add spice powders and sauté till tomatoes become mushy.
  • Add cauliflower florets, stir for a minute.
  • Crack open eggs over cauliflower and mix it up.
  • Cover and cook for few minutes in medium flame.
  • The eggs will soften the cauliflower. You will be able to mash up the florets.
  • Add required salt and cover and cook till it gets cooked.
  • When it’s done cook in open pan till it gets dry.
  • Add coriander leaves.
  • Serve warm with roti/chapathi or with rice.

 

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You can make this a filling in chapathi/ roti to make a roll for lunch box.

 

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Notes

  1. You can increase or reduce the number of eggs as your wish.
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