Achari Gobi is a Vegetarian Side Dish served along with Indian Flatbreads or Pulao Rice. Achari means ” Pickling” and Gobi/ Gobhi translates as Cauliflower.
So far so Good! Just as I promised my self in the beginning of the New Year, to bring to you more Indian Cuisine, more of the recipes that I regularly cook instead of just fancy schmancy cooking . Here’s one more curry rather a sabzi recipe – Achari Gobi from this Indian series.
After moving to our new home, my cooking saga has multiplied many folds. This also means I have been experimenting and cooking new and repeated food every weekend typically beginning on late friday evenings.. Whilst a lot of my guests are non Tamilian’s, I end up cooking elaborate NorthIndian Meals. A typical Dinner meal for guests would involve One Appetiser, One Dry Curry One Gravy Curry, Nan ( Store Bought for Sure;) , typically a Biryani followed by Desserts .
We love Achari Aloo , Achari Bhindi at home. One of the meals when I was all geared up to make Achari Aloo Gobi, little did realise I had no Potatoes. And a making of a yummiest side dish happened.
Achari means “Pickling” spice blend. This spice blend varies from region to region and it totally renders amazing alternating flavors with every cuisine.
When I make an Achari Sabzi, its typically having a portion of whole spices and powders of Panch Phoran ( Bengali 5 Spice) . See my notes to know what the 5 Spices comprises off.
I am also working on a Achari Masala Spice Blend post which is going to follow very soon. You may as well skip the tempering if you don’t like the feel of whole spices and just add the Achari Masala Powder along with cauliflower while cooking.
ACHARI GOBI
Prep Time 15 Minutes| Cooking Time 15 Minutes | Serves 3
Ingredients
450g Cauliflower
1 Red Onion finely chopped
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1 Tsp Panch Phoran ( Bengali 5 Spice Blend) **
A pinch of Asafoetida | Heeng
2 Green chilli finely chopped
1 Tsp Freshly grated Ginger
1/2 Tsp Crushed Garlic ( Optional)
1 Tsp Dried Fenugreek Leaves | Kasturi Methi
1/2 Tsp Mango Powder | Amchur Powder
2 Tblspn Fresh Cream
Coriander leaves for garnishing
Salt to Taste
2 Tsp of Oil
Spice Blend for Pan Roasting and Grinding
1/2 Tsp Mustard Seeds
1/2 Tsp Fennel Seeds
1/2 Tsp Onion Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Coriander Seeds
1/8th Tsp Methi Seeds
Directions
Dry Roast the Spices mentioned above , allow them to cool and grind them.
Prepare the Cauliflower by separating them into medium sized florets.Wash them under running tap water and add them to a pan of boiling water. Add a tsp of Milk + Salt. Blanch for about 5 minutes. Drain water and set them aside. I always tend to do this while cooking with cauliflower.
Heat oil in a pan, add Panch Phoran . Once they begin to crackle, add finely chopped onions. Saute along with a pinch of salt. This speeds up the cooking process.
Add green chillies, ginger and garlic and saute for another 2 minutes, until the raw smell is eliminated.
Add the Blanched Cauliflower, turmeric powder, ground spice blend, chilli powder, garam masala and salt. Stir well and cook over a low heat with a lid.Since the Cauliflower / Gobi is already blanched, it will not take long to cook.
Stir in Cream, amchur powder, crushed Kasturi Methi and continue to cook for another one minute.
Garnish with coriander leaves and serve Achari Gobi along with Roti’s.
Notes:
Panch Phoran is really available in any Indian Stores. If you would like to prepare the blend at home, its really simple. Mix equal proportion of Cumin Seeds, Fennel Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds.
Use them for tempering or grinding them into powder.
Beautiful and gorgeous clicks sandy and the achari gobi looks sooo tempting! Just yum and perfect!
Aachari Gobi looks yum!! Always in awe of your photography and style.