Achari Gobhi Recipe
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If you love bold, pickle-inspired flavors, then try this achari gobhi curry. It comes together quickly with a few simple ingredients.
Quick Look: Achari Gobhi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: Approx. 230 per serving
Dietary Info: Vegetarian, can be easily made vegan and gluten-free
Skill Level: Easy
Tools Needed: A wide pan or kadai and a mixing spoon.
★★★★★
“Awesum receipie…i tried out in dinner ….it turned out delicious …thank you!”
– Nidhi.
Table of Contents
What Is Achari Gobhi?
Achari gobhi (achari gobi) is a North Indian curry made from cauliflower. The cauliflower florets are 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, and fenugreek seeds, dried chilies, cumin, and amchur.
It is mainly used for making Indian pickles but can also be added to many dishes, such as curries and tikkas, to enhance the flavors.
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.
Ingredients
Quantities and full steps are in the recipe card below
- Cauliflower (Gobhi) – Choose a big, firm cauliflower head.
- Achari Masala Powder (Indian Pickling Spice Mix) – For the best taste, use homemade achari masala powder. It’s easy to make, comes together in minutes, and can be stored for later use. If you are low on time, you can also use store-bought packaged achari masala. You can find it in any Indian grocery store.
- Oil – Mustard oil is the best option as it adds its own flavor to this curry, but any cooking oil will be fine.
- Spice Powders – You will need Kashmiri red chili powder and dry mango powder (amchur).
- Tomato Puree – I used canned tomato puree because it has a more concentrated flavor than fresh puree. You can also use tomato paste.
- Others – You will also need red onions, ginger-garlic paste, plain yogurt (curd or dahi), salt, lime juice, kasuri methi, fresh ginger, and cilantro (fresh coriander leaves). These ingredients are easy to find in Indian grocery stores.
Don’t let not having achari masala on hand deter you from making this achari gobhi recipe. You can easily recreate those bold, tangy pickle-like flavors at home with pantry staples.
Coarsely grind ½ teaspoon each of black mustard, fennel, cumin, onion seeds, and a small pinch of fenugreek. For the usual tang, add a dash of amchur powder or lime juice. This easy homemade mixture gives the dish the same punchy flavor and aroma.
How To Make Achari Gobi
Blanch The Cauliflower
Step 1: Separate a large cauliflower head into small 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.
Don’t overcook the gobhi, or it will become mushy.
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 have water on them. To be on the safe side, 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 of the gobhi florets to the hot oil and fry until they turn a little brown. When frying, keep stirring.
Always have a lid handy before adding the florets to the hot oil in case of splattering.
Lift the fried gobhi onto a plate with a slotted spatula. Cook the other half and keep the fried gobhi aside.
If you crowd the pan, you’ll steam rather than fry the cauliflower. Fry in 2 batches to get them caramelized and crispy enough.
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 onion turns golden brown (6-8 minutes).
Caramelize the onions properly: The golden onions provide a sweet backbone to balance the sour tang of the achari masala. If you use pale onions, your gravy will taste flat.
Step 6: Mix in ½ cup canned tomato puree (or 2 tablespoons tomato paste) and stir well.
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 to 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 coriander leaves.
Variations
- Dry Achari Gobhi: Use only ¼ cup tomato puree, ¼ cup yogurt, and 2 tablespoons of water. Follow the rest of the recipe as mentioned in the recipe card.
- With Aloo: Fry some potato wedges until browned, then add them along with gobhi to the curry.
- 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 5–6 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 lachha paratha, soft butter naan, or missi roti.
You can also serve it as a side dish with a hearty meal of my North Indian style toor dal chawal or vegetable kadhi chawal.
Storage Suggestions
Achaari cauliflower can be stored 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.
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Achari Gobhi 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
- ½ cup canned tomato puree (or 2 tablespoon tomato paste)
- ½ 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 gobi but also removes any hidden bits of dirt or tiny insects hiding inside the florets.
- 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
- Heat oil in a pan over high heat.
- Add half of the gobhi florets in hot oil and fry till slightly browned. Stir frequently when frying.
- Drain the fried gobhi onto a plate using a slotted spatula. Fry the other half and keep the fried gobhi 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. Stir a few times in between.
- 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