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