Achari Gobi | Pickled Cauliflower Curry

I wonder if there’s anyone who doesn’t love cauliflower? It’s such a versatile and healthy vegetable that can be used to make a variety of dishes and pairs well with other veggies too. I love it any form – be it a simple stir fry, curry, paratha or the more indulgent ones like manchurian, pakoda or gobi 65. Most days, I make a simple stir-fry or a simple curry with onion tomato base or my all-time favorite – cauliflower kurma.

Today’s recipe is a spicy and delicious cauliflower curry flavored with pickling spices. The cauliflower florets are cooked in a onion-tomato gravy with pickling spices. The pickling spices add a unique flavor to the curry and don’t skip the lemon juice at the end which adds more pickle flavor. The curry is quite spicy from the chillies and other spices, so please adjust them accordingly to adjust your palate. Serve hot with chapathi / roti, naan or rice.

Achari Gobi

Cauliflower cooked in a onion tomato gravy with pickling spices

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Servings 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ of a medium cauliflower
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• Big pinch of asafoetida / hing
• 1 large onion finely chopped
• 1 tsp ginger-garlic paste
• ¾ cup tomato puree
• ¼ tsp turmeric powder
• ¼ tsp coriander powder
• Salt to taste
• 1 tbsp yogurt
• 1 tsp lemon juice
• 2-3 coriander sprigs finely chopped

For the pickling spice

• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• ½ tsp nigella seeds /kalonji
• ½ tsp fennel seeds / saunf
• ¼ fenugreek seeds / methi
• 2-3 dry red chillies

Instructions

• Cut the cauliflower in medium size florets. Boil water with salt and soak the florets for 3-4 minutes. Drain and set aside.
• Dry roast the pickling spices in medium heat until nice aroma comes. Once cool, grind them to a powder.
• In a kadai, heat oil and add mustard seeds, cumin seeds and asafoetida. When it splutters, add onion and fry till soft.
• Add ginger-garlic paste and fry till raw smell goes. Add tomato puree, turmeric powder, coriander powder, spice powder, salt and mix well.
• Cook in low-medium heat for about 5-7 minutes or till the masala is cooked and oil starts to separate.
• Add the cauliflower florets and mix well. Cover and cook for 4-6 minutes or till the cauliflower florets are cooked.
• Add yogurt and cook for another 1-2 minutes. Remove from heat and add lemon juice, coriander leaves and mix.

Notes

• If you prefer less spice, reduce the number of red chillies.
• Take care not to overcook the vegetable. Stir once or twice in between, to make sure its evenly cooked.
• I used 2 large tomatoes to make the puree. You can also dilute 2 tbsp tomato paste with water to make ¾ cup puree.

Course: Main Course

Cuisine: Indian