Achari Gobhi is nothing but cauliflower cooked in a spicy tangy pickle/achar masala. It’s slightly different from everyday cauliflower curries, and gives your tastebuds a wonderful zing.
Don’t go on the name; it’s a really simple dish that could be a popular party dish, and at the same time be a tasty and humble meal.
It’s a dish that can be prepared in a jiffy if you have achar masala at home. I have my own recipe for Achar masala, but you can always buy one.
Making of Achari Gobhi
2 cups Cauliflower Florets- Cut into medium/big pieces. Don’t cut it small.
4 tablespoons -oil(mustard or canola)-don’t make it in olive oil.
1 large/1 cup of sliced onion
1 tablespoon of Ginger-Garlic paste
1/2 cup-tomato puree
1/2 cup-yogurt /curd
2 tablespoons -Achari masala
1 teaspoon-red chili powder
1 tablespoon -lemon juice
1 tablespoon-dry mango powder/amchoor powder
1 tablespoon -Cilantro leaves
How to make Achari masala
Kashmiri dry chili -5
Fennel seeds-1 tablespoon
Fenugreek seeds-1 tablespoon
Nigella seeds-1 tablespoon
Coriander seeds-1 tablespoon
Black mustard seeds-1 tablespoon
Roast everything together and grind into a powder.
Take a wok/pan.
Add cauliflower florets.
Add turmeric and salt.
Fry it till it’s golden in color.
Keep it aside.
Take a wok/pan.
Saute it on medium flame.
Add ginger-garlic paste.
Saute it till the oil is released. If you need it, add a little water.
Add tomato puree.
Add chili powder and dry mango powder to it.
Reduce it to a thick gravy-type consistency.
Mix thoroughly and coat each cauliflower with the gravy masala.
Add yogurt to it.
Mix it thoughrouly.
Garnish with fresh coriander, lime wedges, and green chilies.
Serve with roti or rice.