What’s on your meal- plan tonight, for me its a simple and tasty achari gobhi recipe. Among all the veggies, cauliflower/gobhi is one vegetable I like to experiment with. Besides from being healthy and nutritious, I think it’s a versatile recipe that can be adapted into any flavor whether be a manchurian or a simple gobhi recipe. My little one loves gobhi to the core and he can have the whole kadai to himself and when it comes to gobi sauteed in pickled spices…yum – it’s his favorite meal. 😉 A dry vegetarian side dish that tastes great when paired with dal and steamed rice – a perfect way to perk up a simple meal.
As said earlier, its a straightforward and easy recipe. Gobhi florets are cut into big chunks, pan toasted, sauteed in onion-tomato and flavored with pickled spices. Before we begin with the recipe, whole spices needs to be dry toasted in order to unlock their hidden flavors. I have added red chili flakes along with rest of the spices and toasted that too. But please do not toast the red chili flakes as it can irritate your throat and eyes. Once spices are dry toasted and cooled, coarsely pound them. Below mentioned ingredients will yield – 2 tablespoon masala.
Very forgiving recipe, adjust spices and gravies as per one’s taste. Like your vegetable to be more saucy and juicy, add extra tomato puree to the recipe. Likewise if you like your veggie to be spicy and hot, then add some more of achari masala.
So why wait, try out this restaurant style north Indian achari gobhi today!!
Achari Gobhi Recipe
ACHARI MASALA - MAKES 2 TABLESPOON MASALA
- 1 large Cauliflower
- 1 medium Onion, finely chopped
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1/2 cup Tomato puree
- 1 tablespoon Beaten curd/yogurt
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Nigella seeds
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Haldi
- 1 tablespoon Achari Masala (mentioned above)
- 1/8 teaspoon Cinnamon Powder
- Salt to taste
- 2 tablespoon Oil/ Mustard oil
- 2 tablespoon Chopped cilantro leaves - to garnish
PREPARING ACHARI MASALA
- Assemble all the ingredients.
- To toast, heat a pan over a medium heat, add all the spices, EXCEPT red chili flakes.
- Shake and heat until a warm, nutty aroma arises. For me it was under 1 minute.
- Allow the spices to cool down completely. Mix red chili flakes and add it to a grinder.
- Coarsely pound the spices. Set it aside.
- Let's begin with rest of the ingredients.
- Wash and pat dry the whole cauliflower. Cut cauliflower into big florets.
- Heat oil in a pan, add cauliflower florets to it.
- On a medium flame, toast the florets until golden brown, crisp and half cooked.
- Remove from pan and set them aside.
- In the same pan, heat oil add cumin seeds and mustard seeds. As they start to sputter,mix in ginger-garlic paste. Saute for few seconds and add chopped onions.
- Cook till onions are translucent, mix in tomato puree, curd, salt, cinnamon powder and haldi powder. Give it a good mix.
- Add pan cooked gobhi to this mixture and mix until well blended.
- Sprinkle some water and cover the pan. Cook until gobhi florets are soft and tender.
- Add 1 tablespoon achari masala, adjust seasonings and mix it well. If you like it extra spicy, feel free to add more achari masala.
- Sprinkle chopped cilantro leaves .
- Achari gobhi is ready.
- Serve hot with warm rotis.