Go Back
Overhead photograph of a clay pot containing vegan mince Keema Mattar

Vegan Mince Cauliflower Keema Mattar

Simple Plantbased minced cauliflower and peas cooked in spices and tomatoes.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Grating cauliflower 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 6 people

Equipment

  • Digital scales
  • Grater

Ingredients
  

  • 700 gms Cauliflower One Head
  • 180 gms Red onions
  • 25 gms Garlic
  • 25 gms Ginger
  • 380 gms Tomatoes
  • 100 gms Green peas
  • 50 gms Tomato paste
  • 4 Green cardamom
  • 1 Tej patta or indian bay leaf
  • 6 Cloves
  • 1 Cassia bark
  • 1 Mace
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 2 tablespoon Salt
  • 10 gms Tamarind Dried
  • 20 gms Olive oil
  • 10 gms Fresh Coriander leaves

Instructions
 

  • Remove the outer leaves from cauliflower and grate.
  • Roughly chop the onions, ginger and garlic and blend into a paste, adding a bit of water if required to blend into a smooth paste.
  • Chop the tomatoes into quarters and puree.
  • Heat the oil in a large pot over a medium heat and add the whole spices: Cardamom, tej patta, cassia bark, cloves and mace.
  • Add the onion, garlic and ginger paste and fry until caramelised. During this process stir it often to ensure it doesn't get stuck to the bottom of the pot or get burnt.
  • Once the onion mix has nicely browned, add the cumin and coriander powder and cook for a minute, stirring often. Add the turmeric and stir.
  • Add the tomato puree and stir to mix. Cook for for 5 minutes, then add the tomato paste and cook until the colour has changed to a rusty brownish colour (about 10 minutes)
  • Now add in the grated cauliflower and water and mix well. Cover and cook for 30 minutes. Check in from time to time and stir if required.
  • Add the dried tamarind to a cup. Pour boiling water to cover and set aside to bloom for 5 minutes. Press and strain the tamarind to extract the juice.
  • Add the tamarind juice and garam masala to the cauliflower mince and cook for a further 10 minutes. If you wish to cook for longer then turn down the heat and cook for a further 30 minutes. This is optional, however the longer you cook the more the flavour develops.
  • Once ready, add the peas and stir to mix.
  • Garnish with chopped coriander.
  • Serve with Laccha parantha or rice.
Keyword comfort food, healthy, plantbased, vegan