Achari Gobhi

Achari Gobhi is yet another very famous food menu item in India in Punjab. It’s prepared by cooking cauliflower in Saunf, Methi Dana and mustard oil.

Cauliflower 1 medium
Mustard Oil 3 tbsp
Sarson Dana 1/2 tbsp
Jeera 1/2 tbsp
Methi Dana 1/4 tbsp
Saunf 1/2 tbsp
Kalonji 1/4 tbsp
Crushed Dhania Seeds 1 tbsp
Hing 1/4 tbsp
Chopped Onion 1 Medium
Tej patta 1
Ginger-Garlic (Adrak-lehsun) paste 1 tsp
Chopped Green Chilli 3
Salt To Taste
Yogurt 3/4 tsp



  1. Separate the cauliflower into large florets. Heat the mustard oil to smoking point in a kadai; add the Sarson Dana, Jeera, Methi Dana, Saunf, Kalonji, crushed coriander seeds and Hing and sauté till they begin to change colour.
  2. Add the onion and sauté till translucent. Add the Adrak Lehsun paste and green chillies and sauté till the onions turn light brown.
  3. Add the cauliflower and salt and sauté over medium heat till brown.
  4. Add the Haldi powder and one cup of water and cook, covered, for ten to fifteen minutes, or till cooked.
  5. Add the yogurt and continue to cook till the water evaporates and the gravy coats the cauliflower.
  6. Serve hot.