Achari Gobi – Cauliflower In Pickled Sauce
- Total Time: 40 minutes
- Yield: 2 1x
Description
On a dull weekday, when Friday seems far from reach, try this famous North Indian curry.
Ingredients
for the pickling sauce
- 3 dry red chili
- 1/2 tsp fenugreek
- 1/2 tsp nigella
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp lemon juice
rest of the ingredients
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds
- 1 inch cinnamon stick
- bite size florets of half a cauliflower
- 1 medium onion, thinly sliced
- 1/2 cup (120 ml) tomato puree
- 2 cloves garlic, grated
- 1/2 inch ginger, grated
- 2 tbsp plain yogurt
- 1 tbsp sugar
- 1 tbsp chili powder
- 1/2 cup (120 ml) cilantro leaves, finely chopped
- oil
- salt
Instructions
for the pickling sauce
- Dry roast the spices and then, grind it to dust.
- Pour spice dust in a bowl and add lemon juice to it. Give a mix and keep it aside to be used later.
for achari gobi
- In a pan, heat 2 tbsp oil and sauté cauliflower florets with some salt, until they’re half cooked. It should take about 5 to 7 minutes.
- Once done, take it out of the pan and keep it aside to be used later.
- In the same pan, add 1 more tbsp of oil. Heat oil and then add cinnamon stick, nigella seeds and mustard seeds. Let it sizzle for a couple of seconds to release the aroma.
- Next, add garlic, ginger and sliced onions. Season with salt and give it a toss.
- Continue cooking until the onion gets softened.
- Add the pickling spice that was kept aside and give it a mix. Let it cook in medium heat until the spices are cooked through. Once done you should see oil separating from the sides. Keep tossing every now and then to avoid it from getting burnt at the bottom. This should take about 10 minutes.
- Now add the tomato puree, season with salt and sugar. Continue cooking for another 7 minutes or until the spices is cooked through and tomato puree is coated nicely with rest of the ingredients.
- Finally add the partially fried cauliflower that was kept aside, give a toss.
- Add the chili powder and yogurt. Give a mix. Make sure the heat is it medium or else the sauce will curdle.
- Cook for another 5 minutes, check for salt and add any if required.
- When done, sprinkle chopped cilantro leaves, give it a mix and serve hot with bread of your choice.
Notes
- This curry can be made with any kind of meat or any other kind of vegetable as well.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What does the pickling spice blend in this recipe consist of?
The pickling sauce is made by dry-roasting 3 dried red chilies, ½ tsp fenugreek, ½ tsp nigella seeds, ½ tsp mustard seeds, and 1 tsp cumin seeds, grinding them to a powder, then mixing in 2 tbsp of lemon juice. This spice-and-acid paste is what gives Achari Gobi its signature pickled flavor.
Why is the cauliflower only half-cooked before being set aside?
The cauliflower florets are sautéed in 2 tbsp oil with salt for 5–7 minutes until half-cooked, then removed and added back near the end of cooking. This two-stage technique prevents the florets from going mushy — they finish cooking in the sauce during the final 5 minutes without breaking down.
Why must the heat be kept at medium when adding the yogurt?
The instructions specifically warn: “Make sure the heat is medium or else the sauce will curdle.” High heat causes the proteins in the 2 tbsp of plain yogurt to seize and separate, resulting in a grainy-looking sauce instead of a smooth coating. 
Delicious recipe!! Thanks for sharing ?