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

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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