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Achari gobi recipe | cauliflower curry with pickle spices

Achari gobi recipe, delicious and flavorful cauliflower curry made with pickling spices
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 237kcal
Author: Harini


  • 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


  • 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.


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


Calories: 237kcal