Achari Gobi Recipe with step by step photos. Cauliflower cooked in pickle spices that can be served either with any variety rice of your choice or with parathas and rotis.
“Achar” means Pickle and “Achari” means pickling using a mix of spices and “Gobi” is Cauliflower. So this is literally a very spicy dish in which cauliflower is cooked using the spices that is used for pickling.
I love Cauliflower (Gobi) and I spicy food. So with this “Achari Gobi” I get to enjoy both. I particularly love rolling them in Chapathis, drizzle an extra dash of either lemon juice or tomato ketchup on top and eating it.
Though the pickle spices can be added as such, I always grind to a coarse powder as my children complain of the spices coming in the way while eating it. You can also grind the spices to a fine powder before using.
While growing up “Sen” Aunty used to prepare this Achari Gobi in Mustard oil and I never quite liked the flavor of it and neither did I appreciate the whole spices added as such. But now I’m really pushing myself to use mustard oil and I’m actually liking it. Its not that bad after all.
Usually “Amchur powder” which is nothing but dried mango powder is added to bring in the sour element to this dish but since I do not always have it stocked, I use lemon juice instead which does the job well for me.
Check out the following Cauliflower Recipes too:
Achari Gobi Recipe with stepwise photos:
1. Dry roast the pickle spices and grind to a coarse powder and set aside.
2. Grind garlic and green chilies to a coarse paste and set aside.
3. Separate the cauliflower into florets and steam them till 3/4th done. I microwaved them.
4. Heat a pan with oil and temper with the coarsely ground pickle spices.
5. Add onions and sauté till translucent. Add ground green chili and garlic paste and cook for 1-2 mins over low flame till the raw smell goes off.
6. Add chili powder, turmeric powder, toss well and cook for 1 more min.
7. Add steamed cauli florets, salt, curd and toss well for the spices to coat.
8. Close the pan with lid and cook for 3-4 mins over medium flame till the cauliflower is done.
9. Switch off stove. Squeeze lemon juice and toss well. Garnish with coriander leaves. Achari Gobi is ready to be served hot with rice, chapathis or parathas.
Achari Gobi Recipe details below:
- Cauliflower - 1 small head
- Onion, large - 1
- Garlic - 5 pods
- Green chilies - 3
- Turmeric powder - 1/2 tsp
- Red chili powder - 1-1/2 tsp
- Curd (Yogurt) - 2 tbsp
- Lemon Juice - 1 tbsp
- Coriander leaves - for garnishing
- Salt - to taste
- Mustard Oil - 3 tbsp
- Kalonji (onion seeds) - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Mustard seeds - 1/2 tbsp
- Fennel seeds - 1 tsp
- Cumin - 1 tsp
- Separate the Cauli florets. Clean and steam them for 3-4 mins. I microwaved the florets till 3/4th done. Set aside.
- Slice onions into juliennes. Grind garlic and green chilies to a coarse paste and set aside.
- Heat a pan and add all the 5 pickle spices and dry roast over medium flame for 1 min.
- Transfer to a mixie jar and grind it to a coarse powder. If some appear to be still whole, let it be as such. Transfer to a bowl and set aside.
- Heat a fry pan with oil. Temper with coarsely ground pickle spices.
- Add onions and sauté till translucent. Add ground green chili and garlic paste and cook for 1-2 mins over low flame till the raw smell goes off.
- Add chili powder, turmeric powder, toss well and cook for 1 more min.
- Add steamed cauli florets, salt, curd and toss well for the spices to coat.
- Close the pan with lid and cook for 3-4 mins over medium flame till the cauliflower is done.
- Switch off stove. Squeeze lemon juice and toss well. Garnish with coriander leaves.
- Serve this Achari Gobi hot with any variety of your choice or with parathas and rotis.