Quick Spiced Gobi or Patta Gobi

(cauliflower or cabbage)

(Serves 4-5)

Prep Time:10 minutes    Cook Time: 20 minutes

Gobi Masala Masala Cauliflower

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


  • Keep a large cup of water on hand to moisten your pot as necessary.


  • 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. 


  • 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.




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




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.