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.
| Ingredients | |
| 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 |
Method:
- 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.
- Add the onion and sauté till translucent. Add the Adrak Lehsun paste and green chillies and sauté till the onions turn light brown.
- Add the cauliflower and salt and sauté over medium heat till brown.
- Add the Haldi powder and one cup of water and cook, covered, for ten to fifteen minutes, or till cooked.
- Add the yogurt and continue to cook till the water evaporates and the gravy coats the cauliflower.
- Serve hot.
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