Gobi Masala Recipe

Directions

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.

   

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

   

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.

   

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.

   

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.

   

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