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Kheema-Stuffed Cauliflower Recipe

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Person

Time

0:45 - 0:25

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2157

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Submited by

Samiya from Rawalpindi

Ingredients

250 grams mincemeat
1 medium-sized cauliflower r piece dry coconut
1 tbIsp poppy-seeds
10 tbisps ghee 4 green chillies
2 large onions 1° piece ginger 8 flakes garlic
25 grams each of roasted
peanuts, cashew-nuts and
pistachios
25 grams almonds (blanched and fried)
silver or gold foil
a large pinch each of nutmeg and mace
salt and chilli powder to taste 4 medium-sized tomatoes (blanched and sliced)
I cup curds (beaten well)
1/4 tsp saffron essence

Method

Fry the coconut and poppy-seeds in I tblsp of ghee and grind to a paste along with the chillies, onions, ginger, garlic and all the nuts (with the exception of fried almonds). Cover the almonds with foil. Heat 4 tblsps of ghee and fry half the ground paste, sprinkling a little milk now and then, till golden in color. Add the kheema and cook till it turns dry and crumbly: Now add half the spices and salt. Mix well and cover with hot water. Cook till the kheerna is tender and completely dry. Remove from fire, cool and grind to a fine paste. Wash the cauliflower well and cut the stalk very close. Hold it against the light to check against any blemish. Then stuff the kheema mixture carefully between the flowerpots. Now heat 5 tblsps of ghee and fry the remaining onion paste, sprinkling a little milk now and then till the ghee floats to the top. Mix in the remaining spices and tomatoes and cook till dry. Smear into the cauliflower and pour the curd all around it. Cover tight and cook over a slow fire till the vegetable is done. Remove from fire, place in a serving dish, and sprinkle saffron on top. Garnish with. the foil-covered nuts and serve at once.

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