Achari Gobi | Pickled Cauliflower Curry is a super delicious Cauliflower curry, cooked in flavorful achari/pickle masala. The dish is unique in it’s flavor and texture profile making it an amazing option to breakaway from the usual meals. I love this idea of 2 of my favorite things coming together in this dish ( pickle and cauliflower). If you are looking for less spicy variety for cauliflower recipe checkout Gobi Manchurian | Spicy Cauliflower in Soy sauce or Whole Roasted Cauliflower
Achari Masala is a mix of special aromatic Indian spices that are used specifically for pickling. There are few special spices like, Mustard and Kalonji or black cumin, in this masala mix. These two spice add unique flavor which is not in your typical masala. This masala can be used in curries and gravies to add nice aroma and pickle flavor. I have even tried Achari Aloo Pulav recently and I will share that recipe soon.
Achari masala powder is readily available in stores and can be used instead of the fresh masala in the recipe.
Ingredients facts:
Kalonji or black cumin: Kalonji is a popular spice in Indian and Middle Eastern Cooking. It adds a lot of flavor and aroma to a dish and is also believed to have many health benefits.
Mustard or Kadugu aka Sarason: One of the most popular and widely used spices in the world. With antibacterial properties and acidity, mustard does not require refrigeration for safety. It does not grow mould, mildew, or harmful bacteria.Mustard can last indefinitely without becoming inedible or harmful [Wiki] . For this reason, Mustard is commonly used in pickling and cooking.
Fenugreek or Methi or Menhyam: Another miracle spice, that had numerous health benefits. Methi has a nutty and slightly bitter taste. Both seed and the green are used is Indian cooking.
The recipe list may look daunting, but I promise once you get all the ingredients ready it will be ready in a jiffy.
Method:
Cut Gobi florets into big chunks and pan roast it. Add the whole pickle spices to the hot oil and saute in coriander and cumin powder followed by onion-tomato mix. Now add in the roasted florets and the Achari masala to cook the mixture will for 5 minutes. Granish with fried green chillis and chopped coriander and your dish is ready.
Achari Gobi | Pickled Cauliflower curry
Ingredients
For Achari Masala
- 2 Tbs Fennel seeds dry roast separately
- 2 Tbs Mustard seeds dry roast separately
- 2 Tbs Kalonji or black cumin, nigella dry roast separately
- 1 Tbs Ajwin or Oregano dry roast separately
- 1 tsp Methi seeds or Fenugreek seeds dry roast separately
- 1 cup Kashmiri red chilli or Bedigai red chilli dry roast in low heat separately
For Achari Gobi
- 1 medium Cauliflower remove the flowers and the edible stems
- 1 med Onion thinly sliced
- 1 small Tomato(optional) Sliced
- 3-4 nos green chillis
- 5 tbs vegetable oil or Mustard oil
- Coriander for garnish
- 2 Tbs Achari Masala
- 2 tsp Coriander/Dhaniya powder
- 1 tsp Cumin/Jeera powder
- 1 tsp Mango/Amchoor powder
- 1 tsp Turmeric/Haldi Powder
- 2 tsp Gravy from any spicy pickle ( I used my avvakai pickle gravy) optional
- salt to taste
For Tempering
- 1/2 tsp mustard seeds
- 1/2 tsp jeera seeds
- 1/2 tsp fennel seeds
- 1/2 tsp Oregano seeds
Instructions
For Achari masala
- Dry roast all the ingredient from the ingredient group above and let it cool.
- once the mixture is cooled down grind it to a nice powder.
- It yields about about 6-7 tbs of masala
For Achari Gobi
- Blanch you cauliflower florets if needed and set it aside
- In a pan add the oil and let it heat. Once hot add the blanched or cut florets to the hot oil with salt and fry them to golden brown.
- Once done drain and remove from oil and set it aside.
- Now in the same pan ( add more oil if needed ) add the dry tempering ingredients (cumin, fennel, mustard and ajwin) and let it splutter
- Then add in the turmeric, coriander and Cumin powder and let it roast in the oil for a few seconds.
- Now add the sliced onion and 1/2 tsp of salt and let it roast till the aroma is release and its cooked to golden brown
- Now add in the tomato and saute for 2 more minutes. Add 1/2 cup of water loosen the gravy
- Cook in med flame till the oil leaves sides
- Now add in the Fried gobi, achari masala and amchoor powder. Give it a good mix.The gravy should coat the gobi well and soak in the flavors.
- Let it simmer for 5-8 minutes. Last optional step is to add the Achar gravy and give the mixture a toss
- Garnish with fried green chillis and fresh chopped coriander. Serve with rice or Paratha
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