Monday, May 13, 2013

Achari Gobi

Spicy, tangy cauliflower florets cooked with indian spices in a yogurt gravy.

I wanted to make a cauliflower dish which would go well with phulkas. The name of the dish itself was mouth-watering. I gave it a try. Trust me, the kick of the mild flavours you get on the first bite is a bouncer! I bet, you wont be disappointed too. 

Serves 2

Prep Time : 12 minutes
Cook Time : 25 minutes

  • Cauliflower - 1 medium
  • Onion,finely chopped - 1 medium
  • Oil - 1 1/2 tablespoons
  • Mustard seeds - 1/2 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Fenugreek seeds (methi dana) - 1/4 teaspoon
  • Fennel seeds (saunf) - 1/2 teaspoon
  • Cumin seeds, crushed - 1 teaspoon
  • Onion seeds (kalonji) - 1/4 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Salt as per taste
  • Green chillies,chopped - 3
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Yogurt - 3/4 cup
  • Fresh coriander leaves chopped 

Steps followed :

Chop onions into fine pieces. 
Cut and clean the cauliflower into medium sized florets.

Heat oil in a non-stick pan.
Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, onion seeds and asafoetida and saute till the seeds splutter. 
Add onion and saute till they turn golden brown. 
Add cauliflower florets, turmeric powder and salt.  
Sprinkle some water and toss it properly, so that all the spices uniformly cover the cauliflower florets.
Add ginger paste, garlic paste and yogurt. 
Mix well. 
Cover and cook on medium flame. 

It will take around 10 -15 minutes for all the water to evaporate and the cauliflower is cooked properly.
Garnish with coriander.
Serve hot with phulkas.

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