Gobi Masala Recipe
Rogan Josh is a signature Kashmiri curry featuring slow-cooked meat in a rich, aromatic sauce built on black cardamom, fennel, and dried ginger. This authentic recipe uses moji masala®’s 12-spice blend to produce deeply flavored, restaurant-quality Rogan Josh at home in about an hour.
Gobi Masala Recipe
shireen qadri
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
Indian
Author:
shireen qadri
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Heat Level
Mild
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
