Achari Gobhi Recipe
I love cauliflower and I love pickles. I was bored of eating the regular aloo gobhi everytime we braught a cauliflower home with us. One day I was looking for recipes on internet and came across SanjeevKapoor’s achari gobhi. I instantly knew that I gotta try this. And I am glad that I did.
Achari Gobhi curry has an unusual combination of flavors. Its sweet from the cauliflowers, spicy from all the masalas that go into the preparation and tangy with the addition of yogurt. It is low on carbs and fat since you skip the potatoes that go into the regular gobhi-aloo. I am pretty sure that this one is going to be a frequent one in my kitchen. Most of the time I only make Aloo gobhi or gobhi parathas with cauliflower. So, this was a welcome change!
The basic recipe is about adding pickling spices to cauliflower florets. And believe me, it just sounds fancy, but is very quick to make. Once you have your onions and cauliflowers chopped, it takes only 15 minutes for the florets to get tender and hence for the curry to be ready. You can have the curry with parathas or chapatis. Add more yogurt or water and its good to go with rice. Keep reading below for the step by step detailed recipe. And feel free to ask any questions in comments if you have. I’ll be more than glad to answer any queries.
Recipe – Makes 2 cups
- Pickled oil – 3 tablespoon
- Fennel Seeds – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Asafetida – 1/4 teaspoon
- Fenugreek seeds powder – 1 teaspoon
- Onion seeds – 1 teaspoon
- Giner paste – 1 tablespoon
- Garlic paste – 1 tablespoon
- Onions – 1 cup
- Yogurt – 1 cup
- Cauliflower – 2 cups
- Turmeric – 1/2 teaspoon
- Red whole chillies – 2
- Salt – to taste
- Green chillies – 2
- Cumin Powder – 1 teaspoon
- Fresh coriander leaves – few sprigs for garnishing
- Chop onions and green chillies thinly and cut cauliflower into medium sized florets.
- In a microwavable bowl, take some water, add salt and add your cauliflower florets. Microwave on high for 3 minutes. Drain and discard the water. This just helps in properly washing the cauliflower and also starts its cooking process. You can also do this step on stovetop by boiling the florets for 10 minutes.
- Heat up a wok and add pickled mustard oil. I used leftover oil in my aam-ka-achar jar. You can also use the regular mustard oil.
- When the oil comes to smoking point, switch off the gas and add red whole chillies, cumin seeds, fennel seeds, onion seeds, asafetida and fenugreek powder. Turn on heat on low and saute for a few seconds until you see all the seeds sizzling.
- Next add chopped onions and green chillies. Saute on medium flame for a couple of minutes.
- Add ginger and garlic paste. Keep stirring until onions are translucent.
- Next up, add turmeric powder and red chili powder. Saute for 5-10 seconds.
- Add cauliflower florets now and believe me you are almost done!
- Add salt, mix up everything well so that the masala is coating each floret. Add 1/4 cup water, cover and cook for 15 minutes or until the florets are almost tender. Keep stirring every 5 minutes.
- Add yogurt now and roasted cumin powder. Mix up, cover and let cook for another 5 minutes.
- If the curry looks runny, remove the lid and cook on high until all water evaporates.
- Add chopped coriander leaves and a dash of lemon juice.
- Serve this fun-tastic curry hot with any kind of bread you like.
Your Turn to share!
What other curries do you make with cauliflower? Please leave a comment below to share :). And thanks for visiting my blog.
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