Sunday, May 28, 2017

Achari Gobhi (Cauliflower flavored with Indian Spices)

achari gobhi2.jpeg

“Achari gobhi” is a nice twist to traditional aloo gobhi prepared in most indian households. I had this once in a restaurant and was wondering where is it getting its taste from. Then I discovered the secret ingredient : “yogurt”. Yes, I had never even thought that yogurt can be added to any cauliflower recipe. My hubby is big fan of “aloo gobhi” and this version of cauliflower is more healthy with no potatoes so a big “YES” from my side too.

Serves: 2
Preparation time: 10 mins.
Cooking time: 20-25 mins.


2 medium sized onions
2 tablespoon Mustard oil
1 medium sized cauliflower (cut into florets)
½ teaspoon mustard seeds
½ teaspoon cumin seeds /Jeera
¼ teaspoon methi dana
½ teaspoon fennel seeds
1 teaspoon crushed jeera
¼ teaspoon hing/asafoetida
¼ teaspoon kalonji/onion seeds
½ teaspoon Turmeric powder
Salt to taste
3 Green chillies finely chopped
½ tbsp ginger garlic paste
2 tablespoon oil
2 tablespoon yogurt

  1. Wash and cut the cauliflower into florets and keep aside.
  2. Chop the onions and keep aside.
  3. Heat mustard oil in a wok and add mustard seeds. Once they crackle, add in cumin seeds.
  4. Now add other spices : methi dana, fennel seeds, crushed jeera, onion seeds and asafoetida.
  5. As you get aroma of the spices (about a minute), add in cauliflower florets and mix.
  6. As the spices combine with cauliflower, add in green chillies, turmeric powder, ginger garlic paste and salt. Mix well to combine. Keep the flame medium-low and cover for 5 minutes.
  7. As the cauliflower is partially cooked, add in 2 tablespoons of yogurt. Mix and cover again until cauliflower is cooked and water from the yogurt evaporates.
  8. The sabzi should not be gravy but semi dry.
  9. Serve hot with roti/parathas.
achari gobhi 1.jpeg
  • You can make this dish without yogurt as well but I highly recommend it as it adds a unique flavour.

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