Achari Gobhi Recipe

What Is Achari Gobhi?

Achari gobhi (achari gobi) is a North Indian cauliflower curry. The cauliflower florets are deep-fried until brown and then simmered in a tomato-onion curry infused with achari masala.

It is spicy and tangy, tastes like Indian pickles, and is a fabulous twist on the traditional aloo gobhi sabzi.

Achari Masala (The Soul Of This Dish)

Achari masala is a blend of fennel, coriander, mustard, onion, and fenugreek seeds, dried chilies, cumin, asafetida, and amchoor.

It is mainly used to make Indian pickles but can also be added to many dishes, such as curries and tikkas, to enhance flavor.

I always have a bottle of my homemade achari masala mix sitting in my pantry. I use it to make achari aloo, which goes well with chole bhature, or achari turai for everyday meals. You must also try my achari chicken curry for a unique twist on chicken curry.

I used it to make this easy achari gobhi recipe the last time I had some guests for dinner. This dish was a hit; the guests loved the spicy, pickle-like tang.

How To Make Achari Gobi

Blanch The Cauliflower

Step 1: Cut a large cauliflower head into bite-sized florets. If you are new to cutting cauliflower, check this post on how to cut cauliflower florets. It will give you even florets that cook evenly.

Bring 5 cups of water to a boil in a large pot over high heat; add the gobi and blanch for 1 minute. Blanching loosens dirt and any little bugs.

Step 2: With a slotted spatula, lift the florets from the boiling water. Pat the florets dry with paper towels. We will be frying the florets, so try to get as much water off as you can. They will splash a lot in the hot oil if they’re still wet. To be safe, you can also air-dry the florets for 10-15 mins.

Fry The Cauliflower

Step 3: Heat ½ cup mustard oil (or any cooking oil) in a pan over high heat. Add half the gobhi florets to the hot oil and deep-fry until browned. When frying, keep stirring.

Keep a lid handy before adding the florets to the hot oil in case they splatter.

Lift the fried gobhi onto a plate with a slotted spatula. Cook the other half and keep the fried gobhi aside.

Make The Curry

Step 4: Add 2 cups sliced onions to the same pan and cook, stirring often, until lightly browned, about 5 to 6 minutes.

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

Step 6: Mix in ½ cup canned tomato puree (or 2 tablespoons tomato paste).

Step 7: Stir in ½ cup plain yogurt, whisked. Cook for 1 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: Lower the heat to low. Cover and cook for 10-12 minutes. Stir a couple of 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: Taste for salt and add more if needed. Serve hot, garnished with 2 tablespoons of chopped cilantro.

Variations

• Dry Achari Gobhi: Use only ¼ cup tomato puree, ¼ cup yogurt, and 2 tablespoons of water. Follow the rest of the recipe on the recipe card.
• With Pickle Masala: Add some masala from mango or red chili pickle for a deeper pickle flavor.
• With Aloo: Fry potato wedges until browned, then add them to the curry with the gobhi.
• With Paneer: I sometimes add fried paneer cubes along with cauliflower for a protein boost.
• Vegan: To make vegan achari gobhi, swap the dairy yogurt with vegan yogurt.
• Air Fryer Version: Instead of deep-frying, spray the gobhi florets with oil and air-fry at 360°F for 10-12 minutes until browned.
• Gluten-Free: Achari masala contains asafetida, which is made from wheat flour. If you are on a gluten-free diet, use gluten-free achari masala. The rest of the ingredients are naturally gluten-free.

Serving Suggestions

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

You can also serve it as a side dish with North Indian style toor dal chawal or vegetable kadhi chawal.

Storage Suggestions

Store achari cauliflower in an airtight container in the fridge for about 3-4 days.

Reheat in a pan or microwave until hot, then serve. If you find the curry has thickened in the fridge, add a splash of water when you reheat it.

I don’t recommend freezing this curry, as the cauliflower gets watery and loses its texture when thawed.