Achari Gobhi

4.75 from 4 votes

This Achari Gobhi Curry is a spicy, tangy cauliflower curry made using an Indian pickling spice mix. Serve it with paratha or naan for a delicious Indian meal.

Here are a few more cauliflower recipes you may like Aloo Gobi, Aloo Matar Gobi, Gobi Pulao, Gobi Musallam, and Gobi Manchurian.

Achari gobhi curry served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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, just like Indian pickles, and it is an excellent variation on the classic gobhi sabji, which is popular in Indian homes.

Achari Gobi is best served with Indian bread such as phulka, plain tawa paratha, lachha paratha, missi roti, etc. You can also serve it on the side with a hearty meal of dal chawal or kadhi chawal.

Ingredients

Cauliflower (Gobhi) – Use a nice and 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.

Oil – Mustard oil is the best choice, but you can use any cooking oil.

Others – You will also need red onions, ginger-garlic paste, tomato puree, plain yogurt (curd, dahi), salt, Kashmiri red chili powder, lime juice, dry mango powder (amchoor), Kasuri methi, ginger, and cilantro (fresh coriander leaves).

How To Make Achari Gobhi

Blanch The Cauliflower

Cut a large cauliflower into small 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.

Blanching gobhi florets in boiling water.

Drain the water.

Draining the blanched gobhi.

Fry The Cauliflower

Heat ½ cup of mustard oil in a pan over high heat.

Add the gobhi florets in hot oil and fry till slightly browned.

Drain on a plate and keep aside.

Fried cauliflower.

Make The Curry

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

Onions added to the pan.

Add 3 teaspoon ginger garlic paste and cook until onions are golden brown (6-8 minutes).

Ginger garlic paste added to the pan.

Now add 1 cup of tomato puree and 1 cup of whisked plain yogurt and mix well. Cook for a minute.

Tomato puree added to the pan.
Yogurt added to the pan.

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
Spice powders added to the pan.

Add the fried gobhi to the pan and mix well.

Fried gobhi added to the pan.

Reduce the heat to low.

Cover the pan and cook for 10-12 minutes.

Pan covered with a lid.

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
Lime juice, Kasuri methi, ginger and dry mango powder added to the pan.

Check for salt and add more if needed.

Garnish with 2 tablespoon chopped cilantro and serve hot.

Ready achari gobhi garnished with cilantro.

Frequently Asked Questions

Can I make a drier version of this recipe?

Yes, you can. Add less tomato puree, yogurt, and water to the recipe.

You Might Also Like

This Achari Gobhi Curry is a spicy and tangy cauliflower curry made using an Indian pickling spice mix. Serve it with paratha or naan for a delicious Indian meal (vegetarian).
4.75 from 4 votes

Achari Gobhi Curry Recipe

This Achari Gobhi Curry is a spicy and tangy cauliflower curry made using an Indian pickling spice mix. Serve it with paratha or naan for a delicious Indian meal.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

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
  • 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)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Blanch The Cauliflower

  • Cut the cauliflower into small 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.
  • Drain the water.

Fry The Cauliflower

  • Heat oil in a pan over high heat.
  • Add the gobhi florets in hot oil and fry till slightly browned.
  • Drain on a plate 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.

Video

YouTube video

Notes

You can add some masala from mango or red chilli pickle for a more profound pickle taste.

Nutrition

Calories: 254kcal, Carbohydrates: 17g, Protein: 5g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 5mg, Sodium: 462mg, Potassium: 646mg, Fiber: 4g, Sugar: 8g, Vitamin A: 469IU, Vitamin C: 56mg, Calcium: 100mg, Iron: 2mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 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