Achari Gobi Recipe

Why we love this Achari Gobi?

This one is for all the Cauliflower lovers out there! If you’re not new to Indian achari recipes and love gobhi, this Achari Gobi Curry has to be on your list. A must try! This cauliflower recipe is pretty simple. Yes, there’s nothing fancy here! I love how easy this recipe is to make and carries tons of flavor. The recipe is made with cauliflower florets, onion, tomato and blend of flavorful pickle spices. The dish is spicy, tangy and an amazing variation to a regular gobi curry. You can easily adapt this recipe to your liking. It is gluten-free, if you are vegan, just skip the yogurt. Also, adjust the amount of chilies as you like. The recipe can also doubled or tripled to make a large batch for a big crowd. To make achaari gobi gravy, all you need to do is, grind tomato to a puree instead of chopping it and add little extra yogurt. Also, increase the amount of water as you like it to be thick or thin. This delicious dry gobi sabzi is great to carry for school tiffin box or lunch. Or, just turn it into a filling to make some nice stuffed parathas or rolls. So, without wasting much time, run to your kitchen and gather the pantry staples. And, try this delicious and spicy vegetarian dish to spice up your family dinner table! *For more hearty and easy dinner, try these recipes:

Roasted Cauliflower Parmesan Achari Methi Matar Paneer Instant Pot Cauliflower Soup Butternut Squash Curry Aloo Matar Curry

Ingredients you will need

Cauliflower Florets: Use a firm but tender medium head cauliflower. Achari Masala: I use my homemade Achari masala which is easy to make, takes only few minutes to come together and gives the best taste. Feel free to pick store-bought achari masala pack if not a homemade mix is not handy. Mustard Oil: Use a very good quality organic mustard oil for this achari gobi recipe. However, if you find it too strong for your palate, use any cooking oil of your choice. Onion: I have used Indian red onions here, you can also use chopped yellow onions for this recipe. Tomatoes and Yogurt: Provides nice tang and base to the dish. Other things you need: Cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, ginger garlic paste, bay leaves, turmeric powder, coriander powder, salt, green chilies, fresh lime, and cilantro.

How to make gobhi achari?

1. Clean and wash the cauliflower florets well. Tip: Blanch clean and washed cauliflower florets in hot water with ½ teaspoon salt for 10-15 minutes to remove any hidden worms. Drain the water, rinse couple of times under running water.
2. Heat mustard oil in pan or kadhai over high heat until smoky.
3. Add cumin, fennel, fenugreek, nigella seeds, asafoetida and bay leaves. Fry for few seconds taking care it should not burn.
4. Add chopped onions, fry until pink and soft.
5. Now, add ginger garlic paste and fry for 30 seconds until raw smell goes off.
6. Add cauliflower florets and tomatoes, sauté over high heat for 4-5 minutes until cauliflower florets are nicely sautéed.
7. Then, add whisked yogurt, mix well. Cook for a minute.
8. Add achari masala, turmeric powder, coriander powder, salt and mix.
9. Sprinkle few spoons of water, cover and cook for 10-15 minutes or until soft.
10. Finally add, green chilies slit, lime juice and mix. Cook for another 30 seconds.
11. Garnish with chopped cilantro and serve hot with parathas, rotis or puris.

Serving Ideas

Serve this delicious achari gobi with your favourite Dal chawal, kadhi chawal, Jeera Rice, roti, laccha paratha, or tawa naan alongside some nice kachumber salad, or pyaaz and papad for a hearty Indian vegetarian meal.

Storage

Store the leftover gobi sabzi in a clean airtight container. It will keep up to 4 days in the refrigerator. To reheat, warm it up in a microwave or in a pan on stove top.

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If you made my recipe for Achaari gobhi, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.

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