Gobi Masala Recipe
Gobi Masala is a boldly spiced Indian cauliflower curry made with moji masala®’s pre-measured spice blend. This easy vegetarian recipe transforms simple cauliflower into a vibrant, aromatic dish in about 30 minutes — perfect as a main or side with basmati rice.
Gobi Masala Recipe
Shireen Qadri
4
10 minutes
20 minutes
Indian
Vegetarian
Elevate your cauliflower game with Moji's Gobi Masala! In just 30 minutes, our carefully blended spices turn simple cauliflower into a vibrant, aromatic dish full of depth and flavor. With hints of cumin, turmeric, and coriander, this easy-to-make recipe is the perfect balance of warmth and spice. Pair with Moji's basmati rice for a delicious vegetarian meal that’s both satisfying and full of authentic Indian flavor.
Ingredients
- 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)
Directions
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.
Add the tomato and saute continuously for about 4 minutes, until it releases all its water, softens, and breaks apart.
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.
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.
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.
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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