Keema Gobhi

½ kilogram of Minced Ground Beef (Keema)
250 grams of Cauliflower (Gobhi) (washed & cut into medium sized florets)
2 Onions (finely chopped)
2 Tomatoes (blanched & chopped or pureed)
4 cloves of Garlic (Lehsan) (grounded)
1 (½" piece) of Ginger Root (Adrak)
4 Cardamom Pods (Choti Ilaichi) (crushed)
2 Cloves (Loung)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (washed & finely chopped)
1 tsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Cumin Seeds (Pisa Zeera) (grounded)
1 tsp. of Dried Fenugreek (Kasoori Methi)
1 tsp. of Garam Masala Powder
Salt (to taste)
Black Peppers (Kaali Mirch) (to taste)
Red Chilli Powder (Pisi Lal Mirch) (to taste)
3 tbsp. of Cooking Oil

METHOD:

Heat oil in a large heavy pot and add the cauliflower in batches. Fry gently until it is golden brown. Drain and set aside.

In the same oil, add the cardamoms and cloves and as they start to darken add in the onions and fry well until they turn golden brown. Add in the ginger and garlic paste and fry. Add in the coriander powder, cumin powder, fenugreek leaves, tomatoes, red chilli powder and salt and fry well until the oil starts to separate.

Add in the minced meat, and fry on low heat until the excess water evaporates and the meat turns rich brown. Add as much water as would be needed to just cook the meat and cook in a pressure cooker. As soon as the cooker reaches maximum pressure, reduce the heat and cook for another 7-8 minutes. Let the pressure reduce by itself. Open the cooker and add in the cauliflower. Stir well, add more water if needed, cover and let it cook until the cauliflower is tender and there is no excess water left.

Garnish with garam masala powder and coriander/cilantro leaves before serving.