Achari Gobi Recipe
Achari Gobi Recipe with stepwise photos. Cauliflower cooked in pickle spices served with rice and rotis.
Cauliflower - 1 small head
Onion - 1
Garlic - 5 pods
Green chilies - 3
Turmeric powder - 1/2 tsp
Red chili powder - 1-1/2 tsp
Curd or yogurt - 2 tbsp
Lemon Juice - 1 tbsp
Coriander leaves - for garnishing
Salt - to taste
Mustard Oil - 3 tbsp
Pickle spices for Grinding:
Kalonji or 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.
How to make Achari Gobi:
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.
If you do not like the aroma of Mustard oil, use any vegetable oil of your choice.