masala gobi

Masala Cauliflower (Masala Gobi)

  • Author: Ashley Thomas
  • Cuisine: Indian


  • 1 medium or large cauliflower, cut into florets
  • 2 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 onion, diced
  • 4 teaspoons minced garlic 
  • 1 teaspoon minced ginger
  • 1 serrano pepper or green chili, minced
  • 2 ripe Roma tomatoes, chopped


  • ¼ cup + 2 tablespoons water (or 6 tablespoons of water)
  • Cilantro leaves, garnish


Instant Pot Directions:

  1. Press sauté, add oil and once it heats up, add cumin and fennel seeds. When the seeds begin to splutter, add the onion and cook for 8-10 minutes, or until they start to brown.
  2. Add garlic, ginger, and green chili and sauté for a minute, then add the chopped tomatoes and stir-fry for 3-4 minutes, or until they soften. 
  3. Add the water and cauliflower and mix well. Pour the spices on top of the cauliflower (don’t mix – this prevents spices from burning).
  4. Secure the lid, close the valve and cook for “0” minutes  (the cauliflower will cook in the amount of time it takes to reach pressure).
  5. Quick-release pressure.
  6. Garnish with cilantro and enjoy!

Stovetop Directions:

  1. In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions.
  2. When the onions turn golden, add ginger, garlic, and serrano/green chili, stir, then add the tomatoes and cook for 10 minutes, or until the tomatoes become soft.
  3. Add the spices, stir, then add the cauliflower florets and water and mix well.
  4. Cover the pot with a lid and cook on medium heat for about 10-12 minutes, or until the cauliflower reaches your desired level of tenderness.
  5. Garnish with cilantro and enjoy!