Keema-Matar Inspired Cauliflower rice

Super delicious cauliflower rice that has all the flavors of Keema-Matar and comes together in under 30-minutes for a quick weeknight dinner.






Paleo (use olive oil instead of vegetable oil)

Whole 30

What is “Keema-Matar”?? It is a stir-fried dish made with any type of ground meat (traditionally made with ground goat), green peas, onions, tomatoes and a bunch of spices. As with any Indian meat dishes, keema matar is relished with a pile of rotis/phulkas/parathas/naans. It also makes a great filling for samosas and with all the spring rain we’ve been having I’m craving for a hot, deep-fried keema samosa right now😋 We did have warm,dry couple of weeks and all the wetness is helping with the spring allergies, so no-complaints:)

Now, let us chat about this rice. First things first, this is one deliciously delicious dish (if it’s even a thing)! You are gonna make this so many times, that you’ll end up memorizing the ingredients. Cauliflower rice is nothing but coarsely grated cauliflower and thanks to the new gained popularity it is conveniently pre-grated and sold in all grocery stores. Look for it in the refrigerated section along with all the produce or simply grate 1/2 head cauliflower in the coarse side of your box grater and measure 3 cups for the recipe.

This dish is so versatile and can be enjoyed with flat breads for the traditional Indian-style or a soft cooked egg for a balanced light-meal. Additional bonus, it can be made in under 30-minutes. Now, let us get to the process…

—heat a medium size skillet over high heat (non-stick works best), but use whatever you have

—Add oil and let heat up

—Toast whole spices

—Saute onion, garlic, ginger and 1/2 teaspoon salt until transparent (salt will speed up the cooking process) over medium-high heat

—Add frozen peas, tomatoes, ground spices and remaining salt, cook until tomatoes are mashed well / peas are cooked / spices are toasted well / oil begins to seperate and the mixture gets shiny

—Add cauliflower and saute until cooked

Serve plain for gluten-free / vegan / vegetarian / whole 30 / paleo (use olive oil instead of vegetable oil)


Serve with soft-cooked-eggs for gluten-free / whole 30 / paleo (use olive oil instead of vegetable oil)

Serve with flatbreads for vegan/ vegetarian


Skill level – Intermediate

Keema-Matar Inspired Cauliflower rice


3 tablespoons vegetable or olive oil

2 cloves

1 small piece cinnamon

1/8 teaspoon cumin seeds

1/8 teaspoon fennel seeds

1 1/2 cups finely chopped onion, about 1 medium

2 cloves garlic clove, smashed well

1/4 inch piece peeled ginger, smashed well

1 teaspoon salt, divided

1 cup frozen green peas

1/2 scant cup chopped roma tomato, about 1 medium

3 teaspoons coriander powder

1/2 teaspoon cayenne pepper powder

1/4 teaspoon turmeric powder

3 cups cauliflower rice

Optional ingredients to serve,

Naan/Rotis/ Parathas/ Sunny-side-up eggs


1. Heat vegetable oil in a medium skillet over high heat, until moderately hot.

2. Add cloves, cinnamon, cumin and fennel seeds and toast.

3. Add onion, garlic, ginger and 1/2 teaspoon salt, reduce heat to medium-high and cook until onions get transparent (3-4 minutes).

4. Add frozen peas, tomato, coriander powder, cayenne pepper powder, turmeric powder and remaining salt, cook until spices are toasted well and oil starts to seperate (the mixture well get shiny, 4-5 minutes).

5. Add cauliflower rice, saute until cauliflower is cooked (3-4 minutes).

6. Serve hot

Serving suggestions :

Serve plain (or) with soft cooked eggs (or) with any type or flatbreads

Makes 2 servings

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  1. I am totally loving this. I am not a big fan of bland cauliflower rice. I feel like cauliflower needs a bit of spicing up so this is perfect.
    PS – OMG craving real keema-mattar and samosas now!!!

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