Achari Aloo Gobi is a genious combination of two regular suspects- potatoes and cauliflowers cooked in pickling spices. This dry curry is spicy, tart, pungent and everything one needs while eating Dal Chawal.
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Ingredients
- Cauliflower florets – I recommend using the florets that have tender stems. These have similar cooking time as the potatoes.
- Potatoes – red waxy ones or russet potatoes both are great choices. Chop the potatoes into bite sized cubes for even cooking.
- Onions add volume to this recipe.
- Ginger, green chili and garlic add flavor, depth and heat.
- Tomatoes for color, flavor
- ground spices like Chili powder and Turmeric powder
- Hing or asafetida is an absolute must for this recipe. For me, asafetida is what brings umami to Indian dishes.
- Cumin seeds for tempering
- Salt to taste
- Mustard oil has a unique aroma and when heated till smoking, this aroma is something that cannot be replicated with any other fat. If you do not enjoy mustard oil, you can use any neutral flavored vegetable oil here.
- Coriander leaves for freshness and flavor
- Ground spice mix uses a combination of mustard, fennel, fenugreek, nigella and cumin. This is what we call as the Achari spices or the pickling spices.
Variations
- You can use the same recipe and make Achari Paneer or even Achari tofu. Other options that will work here are Bhindi and Tindora. We have an Achari Bhindi recipe too.
Shelf life, storage and freezing
- Leftovers can be stored in a clean and air tight container in the fridge for 2 to 3 days.
- Freezing this curry is so easy. Allow the curry to cool down fully before freezing.
- Divide into small 1/2 cup or 3/4 cup portions, freeze and label. Keeps well in the freezer for up to 2 months.
- Thaw overnight in the fridge or in the microwave just before heating.
Serving suggestions
- The most obvious way to enjoy this cauliflower curry is with hot Phulkas or Chapatis.
- Leftovers can be stuffed into sandwiches or wraps and paired with a creamy dip.
- You can serve this as a part of a meal that has some rice, dal and a salad.
Method
Finely chop onions, tomatoes, ginger, green chili and garlic.
Heat a pan and dry roast cumin, mustard, fenugreek, nigella seeds and fennel seeds until aromatic. Make sure you do this on low flame or the spices may burn.
Once roasted, let cool and grind to a fine powder in a blender.
Heat mustard oil in a pan. Add hing and cumin seeds. Once the seeds crackle, add finely chopped ginger, green chili and garlic.
Once garlic turns light brown, add the finely chopped onions and fry till translucent.
Once done, add spice powders along with freshly ground powder and salt and cook for 30 secs.
Once done, add tomatoes and mix well. Cook till mushy. Turn down flame to low and add yogurt. Mix well.
Add chopped cauliflower and potatoes and mix well. Close and cook covered for 10 -15 mins on medium low flame.
The cauliflower and potato must be cooked but firm. Once done, switch off flame and garnish with chopped coriander leaves , ginger and green chili.
Your Achari Aloo Gobi is now ready.
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Achari Aloo Gobi
Equipment
- 2 frying pans
- 1 high speed blender
Ingredients
- 200 grams Cauliflower florets
- 150 grams Potatoes peeled and cubed
- 1 cup Onion chopped finely
- 1 inch Ginger chopped into julienne
- 5 cloves Garlic minced finely
- 1 Green chili 1 minced
- 3/4 cup Tomatoes chopped
- 1 tsp Chili powder
- 3/4 tsp Turmeric powder
- 1/8 tsp Asafetida
- 1 tsp Cumin seeds 1 tsp
- 1 tsp Salt or to taste
- 2 tbsp Mustard oil
- 2 tbsp Coriander leaves
To roast and grind
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Nigella seeds
- 1 tsp Fenugreek seeds
Instructions
- Dry roast fenugreek, fennel, cumin, mustard and nigella seeds in a pan.
- Let cool and grind to a fine powder.
- Heat mustard oil in a pan.
- Add hing and cumin seeds and once the seeds crackle, add green chilies, garlic and ginger.
- Once garlic turns light brown, add onion and fry till translucent.
- Add the freshly ground spice powder along with turmeric and chili powder and mix well.
- Cook for 30 secs.
- Now, add tomatoes along with salt and cook till mushy.
- Turn down flame to low.
- Once done, add yogurt and mix well.
- Add the chopped potatoes and cauliflower and mix well.
- Cook covered on medium low flame for 10 to 15 mins until vegetables are cooked but firm.
- Garnish with coriander leaves.
- Serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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