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5 from 7 votes

Achari Gobhi | Cauliflower Curry in Pickling Masala

Achari Gobhi is a delicious curry made with cauliflower / Gobhi simmered in freshly ground spice mixture. Serve it with roti or Dal Chawal (Dal and rice) to make it a comforting meal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 208kcal

Equipment

  • Air fryer

Ingredients

  • 1 Large Cauliflower florets separated
  • 1 Onion finely chopped
  • ¾ cup Tomato puree - ½ cup I used 3 tomatoes and made it into puree
  • 2 cloves Garlic minced
  • ½ inch Ginger grated finely
  • ½ cup Yogurt
  • 1 tsp Chili powder
  • ½ tsp Turmeric powder
  • 1 tbsp Sugar
  • 2 tbsp Oil
  • 1 tsp Mustard seeds -
  • 1 tsp Nigella seeds / Kalonji
  • 1 inch Cinnamon stick
  • to taste Salt
  • to garnish Cilantro
  • 2 tbsp Lemon juice

For the Pickling Masala

  • 3 Red chili
  • ½ tsp Fenugreek seeds
  • 1 tsp Coriander seeds
  • 1 tsp Nigella seeds
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds

Instructions

To make the pickling spice powder

  • In a pan, dry roast all the spices mentioned for the masala until aromatic. Let it cool down and then grind it to a powder. I used my spice powder to grind the masala.
  • Transfer the masala into a bowl and then add the lemon juice to it. Mix well and keep it aside.

To make the Gobi Achari

  • Separate the florets from the cauliflower and clean them. In a pan, heat about 2 tablespoons of oil and then sauté the florets with some salt until they are half cooked and slightly starts to change color. Transfer the florets to a bowl.
  • I did this exact same thing in my Air Fryer. Layer the cauliflower and spray / brush some oil. Fry in 400 F for about 10 to 12 minutes. Shake the basket once in a while and remove when the florets are lightly browned
  • In the same pan, add the remaining oil. Add the mustard seeds, nigella seeds and cinnamon stick and fry for a minute until aromatic.
  • Now add chopped onions and salt and sauté until the onions are translucent.
  • Add the ginger and garlic to the onions.
  • Add the prepared pickling masala to the onions and mix well. Cook the masala in medium heat until the spices are cooked through and the oil starts to separate. This should take a good 10 minutes, so keep stirring the masala to avoid burning them.
  • Add the tomato puree, turmeric powder, red chili powder and the sugar. Cook the gravy until everything comes together (for about 5-7 minutes).
  • Add the cauliflower florets and yogurt and mix well. Continue to cook on low-medium heat and check for seasonings. Make sure that the heat is low, otherwise the yogurt will curdle and separate.
  • Once everything comes together, turn off the flame and garnish the Achari Gobi with cilantro.
  • Serve the Achari Gobhi hot with rice or roti!

Notes

Expert Tips and FAQ's
  • Pre cooking the cauliflower helps maintain the shape without becoming mushy in the curry.
  • Make the pickling spice fresh to have the best taste.
  • Is the Curry Vegan? I have used yogurt in the recipe. If wanting to make this vegan, please substitute with non dairy yogurt.
  • Serving suggestions - Serve it as a side with rice and dal. It also works very well with Phulka or Poori.

Nutrition

Calories: 208kcal | Carbohydrates: 28g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 1062mg | Fiber: 7g | Sugar: 14g | Vitamin A: 802IU | Vitamin C: 160mg | Calcium: 120mg | Iron: 3mg