Achari gobhi / cauliflower

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1medium cauliflower, cut in small florets
2 onions, finely chopped
3tbsp mustard oil
1tsp cumin seeds
1tsp black mustard seeds
11/2 tsp fenugreek seeds
11/2 tsp fennel seeds
11/2 tsp nigella seeds
Pinch of asafoetida
1tsp ginger paste
1tsp garlic paste
1tsp cumin powder
1tsp coriander powder
11/2 tsp turmeric powder
Salt to taste
3 green chillies, chopped.
4tbsp Greek yoghurt, beaten to a smooth consistency
Chopped coriander leaves to garnish
5tbsp water for cooking 4 - 5 water for cooking



Heat oil in a heavy bottom pan. Add the asafoetida and all the whole spices.

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Add the onions, cook for 4 minutes until translucent

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Now add the ginger and garlic paste, sauté for another 4 minutes on medium heat

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Add the turmeric powder. Mix well. Then add the cauliflower florets and salt. Sauté for 2-3 minutes

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Now add the coriander and cumin powders and green chillies.

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Sprinkle 2-3 Tbsp of water. Toss and mix.

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Cover the pan and cook on medium heat for 10-12 minutes until the cauliflower is tender.

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Add the yoghurt, one tablespoon at a time and keep stirring. Make sure the yoghurt is smooth /creamy consistency when adding it.

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Cover and simmer for another 5 minutes.

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Garnish with coriander leaves and serve

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