Punjabi Achaari Gobi - Achari Aloo Gobhi

The Achari Aloo Gobi is a quick and easy dish made with cauliflower, potaoes and spices that are used in a pickle. This gluten-free dish goes well with roti.

Recipe Source Link:https://www.mygingergarlickitchen.com/achaari-aloo-gobi/

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RECIPE INGREDIENTS

» For Punjabi Achaari Aloo Gobi:

• 1 cup cauliflower florets (phool gobi)
• 2 large-sized potatoes (aloo), diced
• 1 large-sized red onion (pyaaj), finely chopped
• 2 tablespoons mustard/olive oil
• 1/2 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon fenugreek seeds (methi dana)
• 1/2 teaspoon fennel seeds (saunf)
• 1 teaspoon coriander seeds (sabut dhania), crushed
• 1/4 teaspoon onion seeds (kalonji)
• 1/4 teaspoon asafetida (hing)
• 1/2 teaspoon turmeric powder (haldi powder)
• Salt to taste
• 2 medium-sized green chilies (hari mirch), chopped - 2
• 1 teaspoon ginger (adrak), crushed
• 1 teaspoon garlic (lehsun), crushed
• 1/2 cup natural yogurt (plain dahi)
• 2 tablespoon Kasuri methi (dried fenugreek leaves)
• 1 1/2 teaspoon sabzi masala or curry powder
• 1-2 tablespoons fresh cilantro (coriander) leaves chopped

RECIPE INSTRUCTIONS

» Making Punjabi Achaari Aloo Gobi:

1. Heat a pan with 2 cups of water and a pinch of salt.
2. Add cauliflower forests and diced potatoes to it. Let them boil for 5 minutes.
3. Drain excess water and set aside.
4. Heat oil in another pan. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed coriander seeds, onion seeds, and asafoetida and sauté till the seeds splutter.
5. Add chopped onions and sauté until translucent.
6. Add cauliflower florets, diced potatoes, crushed ginger, crushed garlic, turmeric powder, curry powder/sabzi masala, green chilis, and salt.
7. Sprinkle about 2 tbsp of water, and toss well.
8. Cover and cook on medium heat for 3-4 minutes.
9. Add yogurt and mix well.
10. Cover and cook till the cauliflower is almost cooked. Add Kasuri methi and mix well.
11. Cover and cook for 3 more minutes.
12. Remove from heat and garnish with chopped coriander leaves.
13. Serve hot with rice or naan. Enjoy!

RECIPE NOTES

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