Achari Gobi
Cauliflower cooked in a onion tomato gravy with pickling spices
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.