Achari Gobhi Recipe (Cauliflower Curry With Indian Pickling Spices)

What Is Achari Gobhi?

Achari gobhi curry (achari gobi) is a spicy, tangy North Indian cauliflower curry in which fried cauliflower florets are cooked in an onion tomato curry flavored with an Indian pickling spice mix (achari masala).

It has flavors similar to those of Indian pickles and is an excellent variation on the classic aloo gobhi sabzi, a popular dish in Indian homes.

Achari Masala – The Backbone Of This Dish

Achari masala is an Indian spice mix made with fennel seeds, coriander seeds, mustard seeds, fenugreek seeds, dry red chilies, onion seeds, cumin seeds, dry mango powder (amchur), and salt. The whole spices are dry roasted and then ground with the remaining ingredients. Pickling spices create a tangy flavor profile.

This spice mix is used to make Indian pickles, but it can also enhance the flavors of various dishes, including curries and tikkas.

I almost always have my homemade achari masala mix in my pantry. I use it to make achari aloo that pairs very well with Chole Bhature, or this achari turai for everyday meals. You must also try my achari chicken curry recipe if you are looking for a different chicken curry.

The last time I had some guests for dinner, I used it to make this easy achari gobhi recipe. The dish was a clear winner.

How To Make Achari Gobhi

Blanch The Cauliflower

Step 1: Cut a large cauliflower into bite-sized florets. Check this post on How To Cut Cauliflower Florets if you are new to cutting cauliflower. It will help you cut even florets that cook evenly. 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 gobi but also removes any hidden bits of dirt or tiny insects hiding inside the florets.

Step 2: Remove the florets from the hot water using a perforated spatula. Pat the florets using paper towels. Try to remove as much water as possible, since we need to fry the florets; if there is water, it will splatter a lot in the hot oil. To be on the safer side, you can also air-dry the florets for 10-15 minutes.

Fry The Cauliflower

Step 3: Heat ½ cup of mustard oil (or any cooking oil) in a pan over high heat. Add ½ of the gobhi florets to the hot oil and fry until slightly browned. Stir frequently when frying.

Always keep a lid ready before adding the florets to the hot oil in case the oil splatters too much.

Drain the fried gobhi onto a plate using a slotted spatula. Fry the other half and keep the fried gobhi aside.

Make The Curry

Step 4: Add 2 cups of sliced onions to the same pan and cook until lightly browned (5-6 minutes), stirring frequently.

Step 5: Add 3 teaspoons of ginger-garlic paste and cook until the onions are golden brown (6-8 minutes).

Step 6: Now add ½ cup of canned tomato puree (or 2 tablespoons of tomato paste) and mix well.

Step 7: Add ½ cup of whisked plain yogurt, and mix well. Cook for a minute.

Step 8: Add the following ingredients and mix well. Cook for a minute.

• 2 tablespoons achari masala
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon salt
• Half a cup of water

Step 9: Add the fried gobhi to the pan and mix well.

Step 10: Reduce the heat to low. Cover the pan and cook for 10-12 minutes. Stir a few times in between.

Step 11: Add the following ingredients and mix well.

• 1 tablespoon lime juice
• 1 teaspoon dry mango powder
• 1 tablespoon crushed Kasuri methi
• 2 tablespoons ginger juliennes (Check how to make ginger juliennes here.)

Step 12: Check for salt and add more if needed. Garnish with 2 tablespoons chopped cilantro and serve hot.

Variations

• Dry: To make a dry version of achari gobhi, add just ¼ cup tomato puree, ¼ cup yogurt, and 2 tablespoons of water to the recipe. Keep the rest of the recipe the same.
• With Aloo: Fry potato wedges until browned, and then add them to the curry along with gobhi.
• With Paneer: I sometimes add fried paneer cubes along with cauliflower.
• Vegan: Make vegan achari gobhi by replacing dairy yogurt with a vegan yogurt.
• Air Fryer Version – Spray the gobhi florets with a little oil and air-fry for 5-6 minutes at 360° F until browned instead of deep-frying.
• Gluten Free: Achari masala contains asafetida, which is made with wheat flour. If you are on a gluten-free diet, then use a gluten-free achari masala. The remaining ingredients are naturally gluten-free.

Serving Suggestions

Achari gobhi sabzi is best served with Indian breads such as phulka, plain tawa paratha, crispy lachha paratha, soft butter naan, or missi roti.

You can also serve it on the side with a hearty meal of my North Indian style toor dal chawal or vegetable kadhi chawal.

Storage Suggestions

Achaari cauliflower can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or in the microwave until hot, then serve. Add some water when reheating if the curry has thickened after refrigeration.
I do not recommend freezing it, as the cauliflower turns watery and loses its texture once thawed.