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Gobi Masala

Heat Level




Prep Time

10 Minutes

Cook Time

20 Minutes

potato curry
Kashmiri Garam Masala

Use Moji's Gobi Masala packet to to turn your side of cauliflower or cabbage into a healthy, flavorful vegan main course with a hint of heat in about half an hour. Cook alongside Moji’s Dahl and basmati rice for a delicious and complete Indian meal.


3 tablespoons vegetable oil

1 small yellow onion, diced

3 large cloves of garlic, chopped fine

1 large, ripe tomato, diced

1 teaspoon fine salt (NOT sea salt)

1 packet Moji Masala Gobi Masala

1 small head of cauliflower (approx. 1.5 lb.), cut into small florets or cabbage (about 2 lbs.), shredded.

2 tablespoons slivered almonds (optional)

1 handful Cilantro, for garnish (optional)


Step 1  Place a wide-based saute pan or pot on medium-high heat. When the pan is hot, add the oil.  Add the onion to hot oil and saute until light brown, approximately 4 minutes.  Add the chopped garlic and saute until garlic is just fragrant, approximately 1 minute.

Step 2  Add the tomato and saute continuously for about 4 minutes, until it releases all its water, softens, and breaks apart.

Step 3  Add the salt and Gobi Masala to the tomato and blend well.  Saute the mixture for about a minute, until you have a moist paste.  Add a few splashes of water as needed to keep the mixture moist and your pan from burning.

Step 4  Add the cauliflower or cabbage and coat with the tomato-onion-masala paste.  Again, add a few splashes of water as needed to keep the mixture moist and your pan from burning.

Step 5  Turn heat to medium.  Add 1/3 cup of water, place lid on and cook for 5-7 minutes until the cauliflower or cabbage is tender with a slight crunch.  If you microwaved your vegetable in advance, cook for about 5 minutes.  Stir every couple of minutes to make sure the vegetable isn’t sticking to the pan.  Add a bit of water if the mixture is dry.

Step 6  Once your cauliflower or cabbage is cooked, add nuts and saute over medium-high heat again for a minute or so to evaporate off the excess water.  Garnish with cilantro and mint

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