Achari gobi recipe | cauliflower curry with pickle spices
Achari gobi recipe, delicious and flavorful cauliflower curry made with pickling spices
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups bit size cauliflower florets.
- 3 big tomatoes (pureed)
- 1 big onion (finely chopped)
- 1 teaspoon minced ginger-garlic
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kashmiri chili powder
- 1/4 teaspoon asafoetida
- 1/2 teaspoon cumin seeds
- 2 tablespoon lemon juice
- Salt
- Oil
- Pickle spices-dry roast and grind:
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon methi seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon nigella seeds
- 3-4 dry red chilies
- /2 teaspoon cumin seeds
Instructions
- 1
Bring a pot full of water to rapid boil. Add the cauliflower florets along with a pinch of turmeric powder. Par boil for 5-7 minutes. Drain and set aside.
- 2
Heat a pan. Add the pickling spices- mustard seeds, nigella seeds, fennel seeds, methi seeds and dried red chilies. Dry roast till aroma wafts out. Cool and grind to a semi coarse powder. Set aside.
- 3
In the same pan add 1 tablespoon oil. Add cumin seeds and let splutter. Add crushed ginger-garlic and saute well till the raw smell goes off.
- 4
Add finely chopped onions and saute till the color changes slightly.
- 5
Add pureed tomato and mix well. Cook for 7-10 minutes, stirring at intervals.
- 6
Add salt, turmeric powder and asafoetida. Mix well and cook till the tomato puree thickens well and leaves out oil.
- 7
Once the gravy thickens add the powdered pickle spice blend and mix well.
- 8
Add the cauliflower florets and toss well.
- 9
Simmer for 3-5 minutes. Remove from flame, add lemon juice, mix well and serve achari gobi hot.