Achari gobi recipe | cauliflower curry with pickle spices

Achari gobi recipe with step by step photos. Achari cauliflower is a very flavorful and delicious cauliflower curry made with pickle spices.

Pickle spices add a very distinct aroma and flavor to this cauliflower curry and it is aptly named as achari gobi, achar-pickle.

Cauliflower is in season here and I am getting many requests for tasty and easy cauliflower recipes. Cauliflower is our favorite vegetable and I am on constant look out for new gobi recipes. I tasted this achari gobi in a restaurant and loved it. As I said above, this cauliflower curry tasted so nice and one could feel the flavor and taste of pickle spices in every morsel.I have made achari paneer and achari bhindi at home before, so I made it a point to try this achari gobi recipe at home too.

To make achari gobi recipe, select tender cauliflower florets that are white and fresh. As far as pickling spices, the dry spice blend that goes into the making of this cauliflower curry recipe is a coarse powder of dry roasted mustard seeds, fennel seeds, nigella seeds, cumin seeds, methi seeds and dried red chilies. Apart from this spice blend, two more ingredients that impart pickle flavor to this achari gobi are turmeric powder and asafoetida which we will be adding in the gravy. Pureed tomato is cooked with pickle spices, once the gravy is thick, par boiled cauliflower florets are tossed and simmered for few minutes.

Serve achari gobi with rice/roti/naan. Here is how to make achari gobi recipe, do try this out!

Achari gobi recipe with step by step photos.

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 chili powder,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.

Achari gobi recipe card below:

Achari gobi recipe | cauliflower curry with pickle spices

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Harini

Achari gobi recipe, delicious and flavorful cauliflower curry made with pickling spices

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 237 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 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

 

• 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.
• 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.
• 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.
• Add finely chopped onions and saute till the color changes slightly.
• Add pureed tomato and mix well. Cook for 7-10 minutes, stirring at intervals.
• Add salt, turmeric powder and asafoetida. Mix well and cook till the tomato puree thickens well and leaves out oil.
• Once the gravy thickens add the powdered pickle spice blend and mix well.
• Add the cauliflower florets and toss well.
• Simmer for 3-5 minutes. Remove from flame, add lemon juice, mix well and serve achari gobi hot.

Notes

1. You can saute the cauliflower florets in little oil before adding to the gravy.
2. Add pickle spice powder as per taste.

Nutrition

Calories: 237kcal

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