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Achari gobi recipe | cauliflower curry with pickle spices
Achari gobi recipe, delicious and flavorful cauliflower curry made with pickling spices
bit size cauliflower florets.
kashmiri chili powder
Pickle spices-dry roast and grind:
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.