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Cauliflower (Gobi ) achari (pickle) For Achari Masala * 2 Tbs Fennel seeds dr…

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Cauliflower (Gobi ) achari (pickle)

For Achari Masala
* 2 Tbs Fennel seeds dry roast separately
* 2 Tbs Mustard seeds dry roast separately
* 2 Tbs Kalonji or black cumin, nigella dry roast separately
* 1 Tbs Ajwin or Oregano dry roast separately
* 1 tsp Methi seeds or Fenugreek seeds dry roast separately
* 1 cup Kashmiri red chilli or Bedigai red chilli dry roast in low heat separately
For Achari Gobi
* 1 medium Cauliflower medium cut florets
* 1 med Onion thinly sliced
* 1 small Tomato(mSliced
* 3-4 nos green chillis
* 5 tbs vegetable oil or Mustard oil
* Coriander for garnish
* 3 Tbs Achari Masala
* 2 tsp Coriander/Dhaniya powder
* 1 tsp Cumin/Jeera powder
* 1 tsp Mango/Amchoor powder
* 1 tsp Turmeric/Haldi Powder
* 2 tsp Gravy from any spicy pickle
For Tempering
* 1/2 tsp mustard seeds
* 1/2 tsp jeera seeds
* 1/2 tsp fennel seeds
* 1/2 tsp Oregano seeds

For Achari masala
* Dry roast all the ingredient from the ingredient group above and let it cool.

* once the mixture is cooled down grind it to a nice powder. 

* It yields about about 6-7 tbs of masala

For Achari Gobi

* In a pan add the oil and let it heat. Once hot add the cut florets to the hot oil with salt and fry them to golden brown.

* remove from oil and set it aside.

* Now in the same pan ( add more oil if needed ) add the dry tempering ingredients and let it splutter

* Then add in the turmeric, coriander and Cumin powder and let it roast in the oil for a few seconds. 

* add the sliced onion and 1/2 tsp of salt and let it roast till the aroma is release and its cooked to golden brown

* Now add in the tomato and saute for 2 more minutes. Add 1/2 cup of water loosen the gravy 

* Cook in med flame till the oil leaves sides

* Now add in the Fried gobi, achari masala and amchoor powder. Give it a good mix.The gravy should coat the gobi well and soak in the flavors. 

* Let it simmer for 5-8 minutes. Last optional step is to add the Achar gravy and give the mixture a toss

* Garnish with fried green chillis and fresh chopped coriander. Serve with rice or Paratha

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