Achaari Aloo Gobi Recipe
Achaari Aloo Gobi is a delightful North Indian dish where the goodness of spiced potatoes and cauliflower is enhanced with achari (pickle) masala. This recipe brings the tangy and spicy flavors of Indian pickles into a savory, comforting vegetable curry. It’s perfect for a satisfying lunch and pairs wonderfully with warm phulkas and dal. The bold, aromatic spices in this recipe make it a favorite in many Indian households.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the main dish:
| Ingredient | Quantity |
|---|---|
| Cabbage (chopped) | 1 medium-sized |
| Potatoes (boiled and peeled) | 2 large |
| Mustard oil | 2 tbsp |
| Green chillies (chopped) | 2 |
| Ginger (grated) | 1 inch piece |
| Onion (chopped) | 1 medium-sized |
| Achari Masala | 1 tsp |
| Dry mango powder (Amchur) | 1 tsp |
| Turmeric powder | 1 tsp |
| Salt | To taste |
| Red chilli powder | To taste |
For the Achari Masala:
| Ingredient | Quantity |
|---|---|
| Dry red chillies | 1 |
| Coriander seeds | 1 tsp |
| Nigella seeds (Kalonji) | ½ tsp |
| Fennel seeds | 2 tsp |
| Mustard seeds | 1 tsp |
| Cumin seeds | 2 tsp |
| Fenugreek seeds | ½ tsp |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4
Instructions
-
Prepare the Vegetables:
- Begin by boiling the potatoes in a pressure cooker with some water and a pinch of salt. Cook them for about 2 whistles until they are tender. Once done, peel and chop the potatoes into small cubes.
- In the meantime, steam the chopped cabbage (gobi) until it’s cooked. Set the cabbage aside once done.
-
Make the Achari Masala:
- In a small pan, dry roast the ingredients for the achari masala: dry red chilli, coriander seeds, nigella seeds (kalonji), fennel seeds, mustard seeds, cumin seeds, and fenugreek seeds. Roast them on low heat for about 2-3 minutes or until the spices release their aroma.
- Let the roasted spices cool down, then grind them into a fine powder using a mixer grinder. Your achari masala is now ready.
-
Cook the Aloo Gobi:
- Heat mustard oil in a large pan or kadhai. Add the chopped green chillies, grated ginger, and chopped onions. Sauté the mixture until the onions become soft and translucent.
- Once the onions are cooked, add turmeric powder, achari masala powder, salt, and dry mango powder. Stir the spices well to combine.
- Add the boiled potatoes and steamed cabbage to the pan. Mix everything gently to coat the vegetables evenly with the spices.
- Sprinkle a little water over the vegetables and cover the pan. Let the dish simmer on low flame for about 5-8 minutes, allowing the flavors to meld together.
-
Garnish and Serve:
- Once the Achaari Aloo Gobi is cooked, turn off the heat and garnish with freshly chopped green coriander leaves.
- Serve this flavorful, tangy dish with Gujarati dal and phulkas for a wholesome and satisfying meal.
Serving Suggestions:
- Achaari Aloo Gobi is best enjoyed with roti, phulka, or steamed rice.
- Pair it with Gujarati Dal for an authentic Indian lunch experience.
This dish is a delightful balance of spices and flavors, perfect for anyone looking to add some zest to their regular vegetable curry rotation!
