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Vegetable Kheema



Immerse the tomatoes in a bowlful of water boiling water and keep aside. Peel the ginger, chop fine and keep aside. Chop the onions fine and keep aside. Trim the cauliflower, grate it coarsely and keep aside. Chop the coriander leaves fine and keep aside. Drain the tomatoes peel them, grate the pulp and keep aside. Grind green chillies, garlic, ginger, cloves, cardamoms, pepper corns, cumin seeds and chilli powder into a smooth paste and keep aside. Heat the oil in a saucepan and saute the onions to a golden brown; add the paste and saute for a further 5 minutes. Add cauliflower, turmeric powder and 100-150 ml of water; simmer until the cauliflower is done. Add crumbled paneer or kheja, tomato pulp and salt to taste, mix well, cook until the oil rises to the surface, garnish with coriander leaves and serve hot.

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