Achari Aloo Gobi Recipe - Spicy Indian Cauliflower Stir Fry
A quick and easy recipe of cauliflower that is made from spices that are used to make a pickle. Achaar or pickle is part of every Indian households staple diet.This Achari Aloo Gobi Recipe combines the flavor of achaar with a family favorite gobhi aloo and gives it a new twist and serve it along with phulka.
The Achari Aloo Gobi Recipe is a quick and easy recipe of cauliflower that is made from spices that are used to make a pickle. Achaar or pickle is part of every Indian households staple diet.
Invented to preserve vegetables and make them last longer during times when refrigerators didn't exist or were not as accessible, pickles are now used as an additional condiment in most Indian meals.
We always have a variety of pickles at home, and one of my fondest memories is of my mum and grandmother sitting together chopping mangoes for pickle.
This Achari Aloo Gobi Recipe combines the flavor of achaar with a family favorite gobhi aloo and gives it a new twist, that makes for a delightful lunch with hot Phulka's and Tomato Onion Cucumber Raita.
If you like this recipe, you can also try other Dry Vegetable recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- 1 Cauliflower (gobi) , cut into florets
- 2 Potatoes (Aloo) , boiled and peeled
- 2 tablespoons Mustard oil
- 2 Green Chillies , slit lengthwise
- 1 inch Ginger , grated
- 1 Onion , sliced
- 1 teaspoon Achari masala
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Red Chilli powder , to taste Ingredients for Achaari Masala
- 1 Dry Red Chilli
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Kalonji (Onion Nigella Seeds)
- 2 teaspoons Fennel seeds (Saunf)
- 1 teaspoon Mustard seeds
- 2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
How to make Achari Aloo Gobi Recipe - Spicy Indian Cauliflower Stir Fry
To begin making the Achari Aloo Gobi Recipe, we will first cook the boil the potatoes until firm. You can pressure cook the potatoes with just a little water for a couple of whistles and turn off the heat.
Once the potatoes are cooked, peel and dice the potatoes. Keep aside.
Steam the cauliflower florets in a steamer until just about cooked and keep aside. The next step is to make the Achaari Masala.
In a small pan or skillet, roast all the ingredients for the achaari masala until you get a roasted aroma for about a couple of minutes. Once roasted, turn off the heat and cool the ingredients and blend to make the achaari masala powder.
In a kadai or pan, heat mustard oil on medium heat. Add green chilies, ginger and onions and saute until the onions are translucent. Add all the turmeric powder, achaari masala powder, salt, amchur powder, cauliflower and potatoes.
Add a splash of water, mix to combine all the ingredients, cover with a lid and cook for 5-8 minutes on low to medium heat until all the masala has combined well and the gobi and aloo are cooked through and absorbed masala.
Check for salt and spiced and adjust to suit your taste. Turn off the heat, stir in the chopped coriander leaves and transfer to a serving bowl.
Serve the Achari Aloo Gobi along with Phulka's and Tomato Onion Cucumber Raita for a quick weeknight dinner.
