Kheema Gobhi (minced Mutton With Cauliflower)
Kheema based dishes has been around for so long in the form of kheema pav in Mumbai or Kheema matar in the Mughlai cuisine that it is difficult to pin it down to a particular cuisine. But it is believed to have traveled to India from the Central Asia in the Mughal period. Matar or green peas is quite expensive in off seasons so perhaps this recipe was born because cauliflower can lend volume that green peas could not. If you mash this curry quite well it can be transformed into stuffed paranthas as well.