Cabbage Keema Recipe

funguy · Oct 15th, 2009, 12:09 PM

Anyone with a simple cabbage keema recipe? I am open to trying any shape or combination of the two... Please post something that you have already tried.

Need it for today. It doesn't hav eto be precise with list and amount of ingredients. Only the basic steps would suffice.

Thanks

Niksik · Oct 15th, 2009, 12:12 PM

Put qeema, onions, tomatoes, garlic, ginger, haldi, namak, mirch, whole spices and some water all together and cook on medium until qeema is cooked. Add oil and bhuno it till oil separates and you get the nice color and aroma. You may need to adjust the spices at this point. I also add deghi mirch/kashmiri mirch at the bhuno stage for extra color. Now you add the cabbage and on low flame cook until cabbage is al dente. Increase heat and give a quick stirfry. Garnish with dhaniya and slit green chillies.

funguy · Oct 15th, 2009, 12:15 PM

beauty! thanks.

In the past I would add oil and golden fry onions, add garlic, ginger, spices and qeema. Bhoon it for 5 minutes, add cabbage and let it cook until "all dented" lol.

But I will try yours.

Niksik · Oct 15th, 2009, 12:15 PM

There's also a what seems like a good recipe at khanapakana:

Mince Filled Cabbage (Keema Bhari Gobi) - KhanaPakana.COM

Never tried it though.

funguy · Oct 15th, 2009, 12:17 PM

It seems too much work (looking at the pic).

Niksik · Oct 15th, 2009, 12:17 PM

Quote:

Originally Posted by funguy

beauty! thanks.

In the past I would add oil and golden fry onions, add garlic, ginger, spices and qeema. Bhoon it for 5 minutes, add cabbage and let it cook until "all dented" lol.

But I will try yours.

That works well too but then the qeema may remain uncooked and the cabbage may cook way too much and lose it's crispiness.

Niksik · Oct 15th, 2009, 12:17 PM

Quote:

Originally Posted by funguy

It seems too much work (looking at the pic).

Yeah

I ain't going there

funguy · Oct 15th, 2009, 12:19 PM

Quote:

Originally Posted by Niksik

That works well too but then the qeema may remain uncooked and the cabbage may cook way too much and lose it's crispiness.

Jee baj'aa furmaaya aap nay. My cabbage was always too mushy probably bc of over cooking. Aap kau khaanay ka doctor hona chaahyay. Kya diagnosis kyaa..wah wah.

Niksik · Oct 15th, 2009, 12:22 PM

Lol, it's called having done that way too many times

CorruptAngel · Oct 15th, 2009, 02:02 PM

I once made Keema and cabbage combo with achari masala(kalonji, saunf, mustard, fenugreek seeds etc) along with red chili powder, turmeric, garam masala, salt....garnished with lots of cilantro and chopped green chillies....I did add cabbage towards the end instead of cooking it with keema....it tasted great!

funguy · Oct 15th, 2009, 02:05 PM

Kool..I can't wait to get home and give it a try. I think I have achar gosht spice packet in the pantry.

Skittlez · Oct 15th, 2009, 02:05 PM

Hey I use that khanapakana recipe and it turns out soooooooooo good! Good reminder, I should make it next week

sumal03 · Oct 15th, 2009, 03:15 PM

Niksik did you use chicken qeema? Any tried cabbage with chicken qeema, does it taste good?

Niksik · Oct 15th, 2009, 03:17 PM

I actually have sumal. You just have to season it more and add more tomatoes otherwise it's too dry.

funguy · Oct 15th, 2009, 08:59 PM

It turned out really good.

I pressure cooked Qeema for 8 minutes.

Separately, browned onions - added minced garlic and ginger, laal mirchi, pisa dhanya, haldi and some Shan qeema masala, namak. After 30 seconds at medium high heat, added pressure cooked qeema and bhoonafy 2 minutes.

Added chopped cabbage, mix a little and covered on low heat for 15 minutes. Then high heat for a minute while stirring with spatula. Let it sit for 5 minutes with heat off.

Thanks Niksik & Corrupt Angel for your posts.