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Achari Gobi | Pickled Cauliflower curry

Achari Gobi is a super delicious Cauliflower curry cooked in flavorful pickle masala. Pairs well with Paratha or even fried rice.
Prep Time25 mins
Cook Time15 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Achari Gobi, Gobi masala,
Servings: 4
Author: ramyaanagu


For Achari Masala

  • 2 Tbs Fennel seeds dry roast separately
  • 2 Tbs Mustard seeds dry roast separately
  • 2 Tbs Kalonji or black cuminnigella 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


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