Achari Gobhi Recipe
Achari Gobhi Curry is a spicy, tangy cauliflower curry where fried cauliflower florets are cooked in an onion-tomato curry flavored with Indian pickling spice mix (Achari Masala). Serve it with paratha or naan for a delicious Indian meal. Here is how to make it.
Here are a few more cauliflower recipes you may like Aloo Gobi, Aloo Matar Gobi, and Gobi Musallam.
A Quick Look At This Achari Gobhi Recipe
- Flavor Profile: Tangy, spicy, and packed with North Indian achar-inspired flavors.
- Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
- Serves: 6
- Course: Main Course
- Cuisine: North Indian
- Skill Level: Intermediate
- Diet: Vegetarian
- Equipment: Kadai or Pan, Slotted Spatula
I almost always have my homemade achari masala mix in my pantry. Yesterday, we had some guests for dinner, so I used it to make this easy Achari Gobhi recipe. The dish was a clear winner. Sharing the recipe with you all!
About Achari Gobhi
Achari Gobhi is a simple Indian cauliflower curry flavored with Achari masala (Indian pickling spice mix). It is super easy to make, nutritious, and comes together in under 30 minutes.
It has spicy and tangy flavors, much like Indian pickles, and is an excellent variation on the classic gobhi sabji, a popular dish in Indian homes.
Achari Gobhi Sabzi is best served with Indian breads such as phulka, plain tawa paratha, lachha paratha, and missi roti. You can also serve it on the side with a hearty meal of toor dal chawal or kadhi chawal.
I prefer to make it with gravy, but you can also make a dry version. I have mentioned it in the post below.
Ingredients
Cauliflower (Gobhi) – Use a nice, firm, large cauliflower head.
Achari Masala Powder (Indian Pickling Spice Mix) – For the best taste, use homemade achari masala powder. It is easy to make, comes together in minutes, and can be stored for later use.
You can also use store-bought packaged achari masala if you are short on time. You will get it at any Indian grocery store.
Oil – Mustard oil is the best choice, but any cooking oil can be used.
Others – You will also need red onions, ginger-garlic paste, tomato puree (or tomato paste), plain yogurt (curd or dahi), salt, Kashmiri red chili powder, lime juice, dry mango powder (amchoor), kasuri methi, ginger, and cilantro (fresh coriander leaves). All these ingredients are readily available at Indian grocery stores.
How To Make Gobhi Achari Recipe – Step By Step
Blanch The Cauliflower
Step 1: Cut a large cauliflower into bite-sized florets. Check this post on How To Cut Cauliflower Florets here, if you don’t know how to cut it.
Step 2: Heat 5 cups of water in a large pan over high heat.
Once it comes to a boil, add gobi florets and cook for 1 minute. This step not only blanches the gobhi but also ensures that any creepy crawlies hiding inside the florets are removed.
Step 3: Remove the florets from hot water using a perforated spatula. Try to remove as much water as possible, because we need to fry the florets, and if there is water, it will splatter a lot in the hot oil.
Fry The Cauliflower
Step 4: Heat ½ cup of mustard oil (or any cooking oil) in a pan over high heat.
Step 5: Add the gobhi florets in hot oil and fry till slightly browned. Stir frequently when frying.
Be careful when frying the gobhi as some water in them might splatter when they come in contact with hot oil.
Drain the fried gobhi on a plate using a slotted spatula and keep aside.
Make The Curry
Step 6: Add 2 cups of sliced onions to the same pan and cook until lightly browned (5-6 minutes), stirring frequently.
Step 7: Add 3 teaspoons of ginger garlic paste and cook until the onions are golden brown (6-8 minutes).
Step 8: Now add 1 cup of tomato puree (or ½ cup of tomato paste) and 1 cup of whisked plain yogurt and mix well. Cook for a minute.
Step 9: Add the following ingredients and mix well. Cook for a minute.
- 2 tablespoon achari masala
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- Half a cup of water
Step 10: Add the fried gobhi to the pan and mix well.
Step 11: Reduce the heat to low.
Step 12: Cover the pan and cook for 10-12 minutes. Stir a few times in between.
Step 13: Add the following ingredients and mix well.
- 1 tablespoon lime juice
- 1 teaspoon dry mango powder
- 1 tablespoon crushed Kasuri methi,
- 2 tablespoon ginger juliennes (Check how to make ginger juliennes here.)
Step 14: Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Questions
Yes, you can. To make a dry version, add just ¼ cup of tomato puree, ¼ cup of yogurt, and 2 tablespoon of water to the recipe. Keep the rest of the recipe the same.
Achaari Cauliflower can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave until nicely hot before serving. Add some water when reheating if the curry has thickened after refrigeration.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Achari Gobhi Curry Recipe
Ingredients
- 1 large head of cauliflower (gobhi)
- ½ cup mustard oil (or any other cooking oil)
- 2 cups sliced red onions
- 3 teaspoons ginger garlic paste
- 1 cup tomato puree (or ½ cup of tomato paste)
- 1 cup plain yogurt (curd, dahi) (whisked)
- 2 tablespoons Achari masala
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon lime juice
- 1 teaspoon dry mango powder (amchoor)
- 1 tablespoon Kasuri methi (crushed)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Blanch The Cauliflower
- Cut a large cauliflower into bite-sized florets.
- Heat 5 cups of water in a pan over high heat.
- Once it comes to a boil, add gobi florets and cook for 1 minute. This step not only blanches the gobhi but also ensures that any creepy crawlies hiding inside the florets are removed.
- Remove the florets from the hot water using a perforated spatula. Try to remove as much water as possible, because we need to fry the florets, and if there is water, it will splatter a lot in the hot oil.
Fry The Cauliflower
- Heat oil in a pan over high heat.
- Add the gobhi florets in hot oil and fry till slightly browned. Stir frequently when frying. Be careful when frying the gobhi as some water in them might splatter when they come in contact with hot oil.
- Drain the fried gobhi on a plate using a slotted spatula and keep aside.
Make The Curry
- Add onions to the same pan and cook until lightly browned (5-6 minutes), stirring frequently.
- Add ginger garlic paste and cook until onions are golden brown in color (6-8 minutes).
- Now add tomato puree and plain yogurt and mix well. Cook for a minute.
- Add achari masala, Kashmiri red chili powder, salt, and ½ cup of water and mix well. Cook for a minute.
- Add the fried gobhi to the pan and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 10-12 minutes.
- Add lime juice, dry mango powder, Kasuri methi, and ginger juliennes and mix well.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve hot.
Awesum receipie…i tried out in dinner ….it turned out delicious …thank you
Good you liked the recipe 🙂
I don’t have achari masala. What spices. An i add in its place. I don’t regularly use it so it will be a waste to make a lot.
Thanks
Soumya
There is a link of homemade Achari Masala in the post. Please click on it to get the recipe.
Please, what is the curd in the recipe? Is it a yogurt or cottage cheese?
Hi kathie, it’s yogurt.
fANTASTIC RECIPE WITH THE BEST STEPS.
Thnx