Achari Gobhi / Cauliflower cooked in pickling spices

Ingredients

• 1 head of cauliflower (separate florets and wash them)

• 1 tbsp of yogurt
• 1 tsp of amchoor powder or dry mango powder
• 1 tbsp of kasoori methi
• 1 and ½ tsp of chilli flakes
• 2 red peppers (Cut into medium sized pieces) *these are mild peppers and I have added them just to add color and some flavour, adding them is optional.
• Ginger and garlic paste – 1 tsp each
• 1 onion (very finely chopped)
• Puree of 2 tomatoes
• Pinch of asafoetida or hing
• Turmeric powder – ½ tsp
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Oil – 1 tbsp
• Salt to taste

Pickling spices to dry roast and grind

• 1 and ½ tsp of coriander seeds
• 1 tsp of cumin seeds
• ¾ tsp of mustard seeds
• 1 tsp of onion seeds or kalonji
• 1 tsp of fennel seeds or saunf
• ½ tsp of fenugreek seeds

Watch how to make achari gobhi on YouTube;

Achari Gobhi recipe with step-wise pictures

• Dry roast pickling spices on low heat until fragrant.

• Heat 1 tbsp of oil in a pan. Once heated add ½ tsp of mustard seeds, ½ tsp of cumin seeds, pinch of asafoetida and onion.
• Sauté the onion until translucent.

• Meanwhile grind roasted spices along with red chilli flakes. 

• You can use dried red chillies instead of chilli flakes. In that case dry roast them along with other spices and then grind to a coarse powder.

• Then add ginger and garlic paste and cook until raw smell from them disappears.
• Then add turmeric powder and mix well.

• Add tomato puree, salt to taste and ground spice powder.

• Mix it really well and cook until all moisture from tomatoes evaporates and oil starts to separate from the spices. Make sure to stir occasionally so that spices don’t burn.

• Once masala dries out and starts to release oil, add yogurt, amchoor powder, and red chillies.

• Then add cauliflower florets and mix well.

• Add little bit water and cook covered on a medium heat for 8-10 minutes until cauliflower is cooked.
• Finally add kasoori methi.

• Switch off the heat and serve it hot with phulka or naan.