Gobi Masala

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