Achari means pickling, and achari dishes are made with the same spices that are generally used for pickling vegetables. Using mustard oil gives the cauliflower great colour and favour – grab an Indian Mustard oil at your Indian grocer, or your Supermarket might carry an Australian one. Similar to most achari dishes, amchur is used to give a delicious tang to the dish.
This is a simple sabzi dish to prepare when you feel like eating a chatpata snack.
Similar recipes include Achari Mushrooms.
Achari Gobi | Cauliflower Cooked with Pickling Spices
480g cauliflower, cut to medium size florets
3 Tblspn mustard oil or ghee
3 tspn phanch phoron seeds
0.25 tspn kalonji
2 onions, finely chopped
2.5 tspn garlic-ginger paste (or grind 2.5 cm ginger root with 3 cloves garlic to form a paste)
1 tspn turmeric powder
0.75 tspn coriander powder
0.25 tspn cinnamon powder
150 mls water
1.5 tspn green chilli paste (or to taste) (or 2 green chillies blended to a paste in a spice grinder)
1.5 tspn amchur powder
salt to taste
methi leaves (optional)
Dry roast the Panch Phoron until the seeds are golden and a nice aroma arises. Cool. Grind the spices to a powder in a spice grinder.
Heat the mustard oil in a kadahi or heavy based pan over a medium flame. Add the ground panch phoron and the whole kalonji. Saute for half a minute and add the asafoetida, and then the onions. Cook, stirring, until the onions are tender and golden brown. Half way through cooking, add the ginger-garlic paste and the green chilli paste, and mix well.
When the onions are cooked, add the turmeric powder and coriander and cinnamon powders. Stir well and fry for a moment. And add the cauliflower florets. Season to taste. Saute for several minutes.
Add the water. Stir well and cook, covered, over a low heat on for 15 minutes until the sauce thickens to a nice gravy, stirring occasionally.
Add the amchur powder and let it cook for a minute more.
Garnish with fresh coriander and/or methi leaves.