Achari Gobhi
on Jan 06, 2025, Updated May 26, 2025
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, and Gobi Musallam.
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, just like Indian pickles, and it is an excellent variation on the classic gobhi sabji, which is popular in Indian homes.
Achari Gobhi Sabzi 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. You will get it at any Indian grocery store.
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). All these ingredients are readily available at Indian grocery stores.
How To Make Gobhi Achari
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.
Drain the water.
Fry The Cauliflower
Heat ½ cup of mustard oil (or any cooking 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 2 cups of sliced onions to the same pan and cook until lightly browned (5-6 minutes), stirring frequently.
Add 3 teaspoon ginger garlic paste and cook until onions are golden brown (6-8 minutes).
Now add 1 cup of tomato puree and 1 cup of whisked plain yogurt and mix well. Cook for a minute.
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
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 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 for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Questions
Yes, you can. Add less tomato puree, yogurt, and water to the recipe.
Storage Suggestions
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.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
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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
- 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 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.
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