Your family will love this Gobi Egg Keema – Scrambled Egg Cauliflower. A simple and delicious cauliflower recipe featuring egg and spices. A super side dish to enjoy with bread or roti.
Ingredients needed to make Gobi Egg Keema – Scrambled Egg Cauliflower
Cauliflower, oil, mustard seeds, eggs, curry leaves, onion, ginger garlic paste, tomatoes, serrano peppers, ground turmeric, red chili powder, ground coriander, garam masala, salt, cilantro leaves, and lemon juice.
How To Make This Recipe – Step By Step
Prep: First, rinse and chop the cauliflower into 1 to 2-inch florets finely.
Also, rinse and chop the onions, tomatoes, serrano peppers, and cilantro leaves finely.
Whisk the eggs in a bowl.
Cook:
Firstly, when you are ready to cook, heat oil in a wide pan on medium-high heat.
Secondly, when the oil is hot add in the mustard seeds. Thirdly, when the mustard seeds splutter, add in the curry leaves and onions.
Additionally, sauté the onions until golden. Stir occasionally. Next add in ginger garlic paste and serrano peppers and let it sauté for a minute.
Further add in the tomatoes and let them sauté for about 3 to 4 minutes until they became mushy. Keep stirring intermittently.
Furthermore, once the tomatoes are mushy, add in ground turmeric , red chili powder, ground coriander, garam masala and salt. Mix well and let it sauté for a minute.
Then add cauliflower florets, stir well.
Moreover, cover the pan with a lid and cook the cauliflower for 5 minutes.
After 5 minutes are up, open the lid, and add in the eggs to the pan. Mix well. Cover and cook for 5 to 7 minutes on low heat until cauliflower become soft. Using a potato masher or the back of a spoon mash the cauliflower. Keep the lid open and sauté until there is no liquid left. Finally add cilantro leaves and lemon juice.
Transfer to a serving bowl and serve with roti or rice.
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Try some of our other recipes:
Cucumber Tomato Cilantro Salad
Cabbage Egg Bhurji – Scrambled Egg with Cabbage
Easy Paneer Bhurji – Scrambled Indian Paneer
Gobi Egg Keema – Scrambled Egg Cauliflower
Ingredients
- 1 small cauliflower head or 1/2 large cauliflower (3 cups chopped to 1 to 2-inch florets)
- 3 eggs
- 4 tbsp oil
- 1 tsp mustard seeds (rai)
- 8 curry leaves
- 1/2 onion, large (3/4 cup chopped)
- 1 tsp ginger garlic paste
- 3 serrano peppers, small (hari mirch) 1 and 1/4 tsp chopped
- 2 tomatoes, finely chopped ( 2 cups chopped)
- 1/2 tsp ground turmeric (haldi)
- 1 and 1/4 tsp red chili powder (cayenne pepper)
- 1 and 1/2 tbsp ground coriander (dhaniya powder)
- 1 tsp garam masala
- 1 and 1/4 tsp salt
- 3 tbsp cilantro leaves (dhaniya ke patte)
- 1/2 tbsp lemon juice
Instructions
Prep
- Rinse and chop the cauliflower into 1 to 2-inch florets finely.
- Rinse and chop the onions, tomatoes, serrano peppers, and cilantro leaves finely.
- Whisk the eggs in a bowl.
Cook
- When you are ready to cook, heat oil in a wide pan on medium-high heat.
- When the oil is hot add in the mustard seeds. When the mustard seeds splutter, add in the curry leaves and onions.
- Sauté the onions until golden. Stir occasionally. Next add in ginger garlic paste and serrano peppers and let it sauté for a minute.
- Add in the tomatoes and let them sauté for about 3 to 4 minutes until they became mushy. Keep stirring intermittently.
- Then add cauliflower florets, stir well.
- Cover the pan with a lid and cook the cauliflower for 5 minutes.
- After 5 minutes are up, open the lid, and add in the eggs to the pan. Mix well. Cover and cook for 5 to 7 minutes on low heat until cauliflower become soft. Using a potato masher or the back of a spoon mash the cauliflower. Keep the lid open and sauté until there is no liquid left.
- Finally add cilantro leaves and lemon juice.
- Transfer to a serving bowl and serve with roti or rice.
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