Achari Gobhi | Cauliflower Cooked with Pickling Spices

Achari Gobi | Cauliflower with Pickling Spices

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.

Are you looking for other Cauliflower dishes? Try Pepper and Turmeric Cauliflower, South Indian Cauliflower Soup, and Rice and Cauliflower Pilaf.

Similar recipes include Achari Mushrooms.

Browse all of our Cauliflower dishes, all Subzis, and all of our Achari dishes. All of our Indian recipes are here, and our Indian Essentials here. Or simply browse our Mid Winter dishes.

Achari Gobi |} Cauliflower with Pickling Spices

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
pinch asafoetida
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

oriander leaves
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.

Serve with chapattis, naan or rotis, with dal and rice or with a nice pulao.


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