This pickled cauliflower stew, known as Achari Gobi, is made with a tasty achari or pickle masala. The dish’s distinct flavour and texture profile make it a fantastic way to switch up your regular dinners. The combination of two of my favourite ingredients—pickles and cauliflower—in this recipe is fantastic. Check try Gobi Manchurian | Spicy Cauliflower in Soy Sauce or Whole Roasted Cauliflower if you’re searching for a less spicy cauliflower recipe.
A blend of unique, fragrant Indian spices, Achari Masala is used exclusively for pickling. This masala mix contains a few unusual spices, such as mustard and kalonji, or black cumin. These two spices give a distinct flavour that isn’t found in other masalas. This masala adds a pleasant scent and pickle flavour to curries and gravies. Recently, I even attempted Achari Aloo Pulav, and I’ll be sharing the recipe shortly.
Stores have Achari masala powder, which can be substituted for the fresh masala in recipes.
Facts about the ingredients:
Black cumin, or Kalonji: A common spice in Middle Eastern and Indian cooking is kalonji. It is thought to provide numerous health advantages in addition to giving a dish a lot of flavour and perfume.
Sarason, also known as Kadugu or Mustard: Among the most extensively used and well-liked spices worldwide. Mustard’s acidity and antibacterial qualities make it safe to eat without refrigeration. It doesn’t develop dangerous bacteria, mould, or mildew.According to Wikipedia, mustard doesn’t go bad or become inedible with time. Because of this, mustard is frequently used in cooking and pickling.
Methi, Menhyam, or Fenugreek: One more miraculous spice with a host of health advantages. Methi tastes quite harsh and nutty. In Indian cookery, both seeds and greens are utilised.
The recipe list can seem overwhelming, but I can assure you that it will be ready quickly once you have all the ingredients ready.
Method:
Slice the gobi florets into large pieces and cook them in a pan. When the oil is hot, add the entire pickle spices and sauté the cumin powder and coriander before adding the onion-tomato mixture. To simmer the mixture for five minutes, add the roasted florets and Achari masala. Your dish is ready when you garnish it with chopped coriander and fried green chillies.
Achari Gobi Curry with Pickled Cauliflower
- Course : Main Course with Side Dishes
- Cooking : Indian
- Keyword : Achari Gobi, Gobi masala,
- Preparation Time : 25 minutes
- Cooking Duration : 15
Ingredients
For Achari Masala
- Two tablespoons of fennel seeds, separately dry-roasted
- Two tablespoons of mustard seeds, separately dry-roasted
- Two tablespoons of black cumin or kalonji, and separately dry-roasted nigella
- One tablespoon of dry-roasted oregano or ajwin individually
- One teaspoon of dry-roasted fenugreek or methi seeds
- One cup of dry-roasted Bedigai or Kashmiri red chillies over low heat individually
For Gobi Achari
- Remove the edible stalks and blossoms from one medium cauliflower.
- One medium onion, cut thinly
- One small tomato, sliced (optional)
- Three or four green chillies
- Five tablespoons of mustard or vegetable oil
- Garnish with coriander.
- Two tablespoons of Achari Masala
- Two teaspoons powdered coriander or dhaniya
- One teaspoon of jeera/cumin powder
- 1 teaspoon powdered mango or amchoor
- 1 teaspoon of Haldi or Turmeric powder
- I used my avvakai pickle gravy, but you may use two teaspoons of liquid from any spicy pickle.
- Add salt to taste.
For Tempering
- Half a teaspoon mustard seeds
- Half a teaspoon of jeera seeds
- Half a teaspoon fennel seeds
- Half a teaspoon oregano seeds
Instructions
For Achari masala
- All of the ingredients in the above ingredient group should be dry roasted before cooling.
- Grind the mixture to a fine powder after it has cooled.
- It produces roughly 6-7 tablespoons of masala.
For Achari Gobi
- If necessary, blanch your cauliflower florets and put them aside.
- Heat the oil in a pan after adding it. When the oil is hot, add the chopped or blanched florets, season with salt, and cook until golden brown.
- After that, drain, take out of the oil, and put it away.
- Now in the same skillet (if additional oil is required) Let it sputter after adding the dry tempering spices (ajwin, mustard, fennel, and cumin).
- After that, roast it in the oil for a few seconds after adding the cumin powder, turmeric, and coriander.
- After adding the sliced onion and half a teaspoon of salt, roast it until the aroma is released and it turns golden brown.
- Add the tomato now, and continue to sauté for two more minutes. Pour in half a cup of water to make the gravy softer.
- Cook over medium heat until the oil runs down the sides.
- Add the amchoor powder, achari masala, and fried gobi now. Mix it well.The gravy should soak in the flavours and coat the gobi well.
- Simmer for five to eight minutes. Adding the Achar gravy and tossing the mixture is the final optional step.
- Add freshly chopped coriander and fried green chillies as garnish. Serve with paratha or rice.
