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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tasty with roti and pickle. 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 |
Directions:
1. Separate the florets from cauliflower. Wash and drain.
2. 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.
3. Add oil,yogurt and ginger in the keema and cook for 5 minutes.
4. 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.
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