Quick Spiced Gobi or Patta Gobi
(cauliflower or cabbage)
(Serves 4-5)
Prep Time:10 minutes Cook Time: 20 minutes
Indian cuisine is hard-core about vegetables. No bland afterthought or steamed sidekick, these veg are punchy, flavor-forward, and spotlight-ready. Committed carnivore in your house? Give any vegetable the Masala treatment and see if you don’t have a convert on your hands. A hungry, hungry convert.
Cooking Tip
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Keep a large cup of water on hand to moisten your pot as necessary.
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Use a small head of cauliflower (about 1.5 lbs.). This will help create a fuller flavor and is the right amount to sauté easily in a large pan.
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If you want to save a bit of cooking time, microwave your raw florets or shredded cabbage for 4-5 minutes. This will soften them up and allow them to absorb the masala more quickly when you sauté.
Ingredients
3 tablespoons vegetable oil
1 small yellow onion, diced
3 large garlic cloves, chopped fine
1 large, ripe tomato, diced
1 teaspoon fine salt (NOT sea salt)
1 packet MM Gobi Masala
1 small head of cauliflower (approx. 1.5 lb.), cut into small florets or cabbage (about 2 lbs.), shredded.
2 tablespoons sliced almonds, for garnish
1 handful Cilantro, for garnish
Instructions
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 about 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, saute over medium-high heat again for a minute or so to evaporate off the excess water. Garnish with cilantro and nuts.
