Vegetable Keema

• Cauliflower - 250g or 1/2 medium
• Minced Meat - 100g
• Onion - 1 medium
• Tomato - 1
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp for medium spicy or 2 tsp for extra spicy
• Green chilli - 1
• Cinnamon - 1 inch long strip
• Tinned coconut milk - 1 tblsp or 50ml fresh coconut milk
• Coriander leaves chopped - 2 tsp
• Oil - 2 tblsp
• Salt - to taste
• Water - as required

1. Rinse the Keema well in water and drain it; Cut the vegetables; Chop the onion and tomato; Slit the chilli.
2. Heat a pan and add a tsp of oil and the keema.
3. Brown them until all the water is evaporated.
4. Remove them from pan and set aside.
5. Heat a pressure cooker pan and add rest of the oil.
6. Add cinnamon and onion; saute for few minutes.
7. Add ginger-garlic paste, tomato and all the spice powders.
8. Stir well and cook for about 2-3 minutes.
9. ** Add keema, about 1/4 cup of water and salt.
10. ** Pressure cook until 2 whistles or for about 3 minutes. Switch off.
11. Add the chopped vegetables to the pan of keema.
12. Cover and cook again for about 7-8 minutes.
13. Boil it until most of the water is evaporated.
14. Add coconut milk; Boil for about 2-3 minutes.
15. Garnish with coriander leaves.

1. Add keema, 300ml of water and salt to a 1 litre saucepan.
2. Cover and cook for about 15-20 minutes. Open the lid, stir few times and make sure there is enough water left for the minced meat to be cooked.

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