Wednesday, April 8, 2015



In Punjabi cooking, they make frequent use of the achari masala which is made by blending different spices, such as onion seeds (kalonji), mustard, fennel, fenugreek, and cumin seeds with curds. Though the name suggests so, we dont actually use pickle or "achar" in making this dish. You can make dishes using this achari masala and different vegetables such as brinjal and cauliflower.

Elsewhere in this blog, you will find the recipe for Aloo Achari, You can also make Achari Kumbh, using mushrooms and Achari Paneer, using cottage cheese.

I have adapted this recipe for Achari Gobhi from a YouTube video by Sanjeev Kapoor's Kitchen. We had this dry dish with rotis and it tasted great.

Though the original recipe called for Filtered Mustard Oil, I have used the regular cooking oil. I have used store bought Ginger Garlic Paste to save time, instead of making the ginger paste and the garlic paste.

  • Cauliflower, (Gobhi), medium-sized, 1
  • Onion, medium-sized, 1
  • Green Chillies, finely chopped, 3
  • Oil, 1 and 1/2 tbsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Fenugreek Seeds, (Methi) 1/2 tsp
  • Fennel Seeds, (Saunf), 1/2 tsp
  • Crushed Cumin Seeds, 1 tsp
  • Onion Seeds, ( Kalonji) 1/4 tsp
  • Asafoetida, (Hing), 1/4 tsp
  • Turmeric Powder, (Haldi),1/2 tsp
  • Salt, to taste
  • Ginger Paste, 1 tsp
  • Garlic Paste, 1 tsp
  • Yogurt, (Dahi), 3/4 cup
  • Fresh Coriander Leaves, 1-2 sprigs, for garnishing

Wash the cauliflower thoroughly and soak it in water with a pinch of turmeric powder and salt for about 10 minutes, to get rid of worms, if any.
Break the cauliflower into florets, keep aside
Chop the onions and finely chop the green chillies, keep aside
Heat oil in a thick-bottomed kadhai. When the oil gets hot, add mustard seeds, when it splutters add cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds, and asafoetida.
Add the chopped onions and saute till the onions become translucent
Add the cauliflower florets, turmeric powder and salt. Toss to mix well
Add the finely chopped green chillies, sprinkle some water and mix well
Cover with a lid and cook on medium-flame
Then add ginger and garlic paste and yogurt. Mix well
Cook till the cauliflower fully absorbs the yogurt and the masala 
Serve hot garnished with fresh coriander leaves.

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