Keema Gobi

• boneless skinless chicken (mince)↗300 g
• medium onion, skinned and finely chopped↗1
• inch piece fresh ginger, peeled & chopped1
• oil3 tablespoons
• red chili powder↗2 teaspoons
• turmeric powder↗1⁄2 teaspoon
• salt↗
• cauliflower↗500 g
• coriander leaves, fresh↗2 tablespoons
• low-fat plain yogurt↗2 tablespoons
• coriander powder↗1 teaspoon
• garam masala↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Separate the florets from cauliflower. Wash and drain.

2. 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. 3

   Add oil,yogurt and ginger in the keema and cook for 5 minutes.

4. 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.