Achari Aloo Gobhi sabzi is a simple cauliflower recipe in which cauliflower and potatoes are cooked with pickling spices in mustard oil. Achari aloo gobhi tastes slightly different from regular aloo gobi sabzi. It is cooked in mustard oil and Indian pickling spices which makes the sabzi more spicy and tangy in taste just like a pickle. That is why the name of the sabzi is achari Aloo gobhi sabzi.
Cauliflower recipes are latest craze among healthy food loving people. If like to make cauliflower with Indian flavour then this Potato and cauliflower stir fry with masala is great.
Pickling spices like cumin seeds, mustard, kalonji or fenugreek, and fennel seeds add lots of flavours and extra texture and mouthfeel in this Punjabi style dry curry of potato and cauliflower. Ginger and green chili add a lot of flavour, and a garnish of cumin adds an extra layer of flavour to the Achari Aloo gobhi. For making any achari sabzi, I can’t stress enough on using the mustard oil, because that makes the base of flavours and slightly sharp in taste. But care has to be taken to properly temper the oil so that there is no raw smell.
Traditionally Aloo gobi sabzi is considered a winter dish in India, because of till a few years ago cauliflower or gobi was available only in winters, and Indian cooking was mostly done with seasonal ingredients. In fact In fact, in many homes, seasonal ingredients and dishes still play important role in food choices.
This is completely no onion no garlic recipe of cauliflower. One thing you must take care while making this recipe is you should cook it in a heavy bottomed pan so it does not burn easily. Also, while adding water mix and cook well with masala before adding cauliflower and potato. This will give you a well rounded roasted kind of sabzi than watery or raw kind of aloo gobhi sabzi.
Aloo gobhi sabzi is actually a very simple and easy recipe. This is Punjabi style cauliflower is cooked with achari masala you can also add peas/matar if you like them. Or avoid potatoes if you want to go with lower carb cauliflower version. Cauliflower in itself is nutritious and a low-calorie vegetable so the dish is naturally low in calories and packed with nutrition.
If you want to try different styles of Cauliflower recipes you may like Cauliflower and cheddar cheese soup, Parmesan Roasted Cauliflower, Pan fried Cauliflower fritters, or another sabzi which Mixed Vegetable Sabzi.
The Aloo gobi sabzi recipe is gluten-free and suitable for vegan and clean-eating lifestyle and tastes perfect with Paratha or chapati. You can also make Cauliflower rice recipes like Cauliflower fried rice, Low carb cauliflower rice Jambalaya.
If you cook this recipe of Aloo gobhi sabzi and find it helpful please do share it on facebook, twitter or pin it on Pinterest this may help others who love food too, and it keeps me motivated to write more.
Achari Aloo Gobhi Recipe
- 400 g cauliflower
- 200 g potato
- 10 g ginger grated
- 2 tbsp yogurt Dahi
- 1 tomato medium chopped
- 1 green chilli chopped
- 2 tbsp mustard oil virgin
- Salt to taste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Achari Masala
- 1/2 tsp cumin seeds jeera
- 1/2 tsp mustard seeds rai
- 1/2 tsp fennel seeds saunf
- 1/4 tsp nigella seeds kalonji
- 1/4 tsp Fenugreek seeds methi
Heat up mustard oil and heat it till slightly smoky.
Reduce the heat to the slowest and add chopped ginger and green chili, followed by all ingredients mentioned under achari masala.
Let the seeds sizzle for 1/2 minute and
add chopped tomatoes to it.
Cook the tomatoes until soft and pulpy for4-5 minutes and add 2 tbsp of yogurt.
Continue stirring it all the while and add 3-4 tbsp of water.
Now add cubed potatoes, cauliflower florets and cover it.
Cook on slow heat for 15-20 minutes stir it for 3-4 times in between
Garnish with chopped fresh coriander and squeeze of lime.
Serve with fresh hot chapatis or paratha.