Achari Gobhi

I personally believe that achar  ( pickle ) can perk up any bland dish and for that reason it is a staple food in almost every household.Nothing can beat the combo of a ladle or two of daal on a hot steamy plate of rice with achar , and simple tomato onion salad …ahh pure bliss !!

There are several varieties of achar available but that was not enough for the achar lovers like me so they mix and match recipes using achari masala to satisfy their ‘ achari tooth “.

Achari gobhi is one of the many ways you can use achari Masala to get the familiar achari taste.All I can say about achari gobhi is that it is not only supper yummy but supper easy and fast to cook dish that is a regular in our home. 


What you need :

• Phol Gobhi ( cauliflower ) : 1 kg ( cut into medium size florets)
• Achari Masala : 1 tbsp
• salt : 1 tsp ( up to taste)
• Red chili : 1 tsp ( up to your tolerance level )
• Turmeric : 1/4 tsp 
• Lemon juice : 2 tbsp (  juice of one lemon is enough )
  
• Oil : 1/2 cup
• Water : 1 glass

Achari Masala :

• kalounji ( carway seed) : 1/2 tsp
• Sabout zeera ( whole cumin ) : 1/2 tsp
• Saunf (Aniseed) : 1/2 tsp
• Rai ( Mustard seed ) : 1/2 tsp
• Meethi dana ( Fenugreek whole) : 1/2 tsp
  

Mix all the above listed whole masals.  It will make around a tablespoon or so . This is the standard masala used for pickling in Pakistan.





How To :

1. Heat oil in a wide bottom pan .
2. Add the Achari masala ( pic – 1 ) and let it sizzle for a minute. You will definitely smell the familiar achari aroma at this point. ( pic – 2 )
3. Throw in the Phol gobhi and sauté for a minute. ( pic – 3 )
4. Add in the salt ,chili and turmeric powders and continue sautéing for another minute coating the gobhi well with the masala. ( pic – 4 )
5. Pour in the glass of water and lemon juice, stir once lightly and then cover and cook on medium heat till the water dries up and you end up with tender  achari masala coated gobhi florets. ( pic - 5 )
6. Achari Gobhi is ready ( pic – 6 ) . Serve with buttered roti or naan.

Notes :

• Since there is just salt and chili as masala .. keep checking the seasoning and adjust it accordingly to avoid a bland outcome.
• A glass of water is enough for cooked through gobhi ..but that also depends on the heat and pan you are using so work out that to avoid mushy gobhi.
• Do not stir the gobhi after adding water because doing so will break the florets and in that case you may end with achari qeema :)
• Go easy on Meethi Dana ..sometime it turns bitter.To avoid this instead of 1/2 tsp take 1/4 tsp of Meethi Dana.