Achaari Aloo Gobi Recipe | Vegan Potato and Cauliflower Curry with Pickling Spices
The word ‘Achar’ means pickle in Hindi and this recipe of Achaari Aloo Gobi is built on the basic pickling spices; mustard, cumin, fennel seeds, nigella seeds, fenugreek seeds, and red chilli which are prominently used in North Indian pickles. The touch of sourness comes from the amchur power which is a dried mango powder instead of vinegar which is used in most of the Punjabi pickles.
Preparing the pickle masala is probably the only thing in this recipe that needs your undivided attention as rest of the steps are a breeze! A little bit of chopping, grinding and stirring is all that is left to make this delicious bowl of Achari Aloo Gobi. This is one of those recipes that is easy and simple to cook but tastes unbelievably delicious with the perfect blend of spices. Served with a bowl of hot rice, ghee and dal or with rotis, it is one the most satisfying meal that will lift your spirit at any time of the year!
Ingredients:
1 medium cauliflower
2 large potatoes
2 medium onions
3 medium tomatoes
3 large cloves of garlic
1-inch ginger
1 tsp haldi/turmeric powder
1 tsp sugar
1½ tbsp oil
Salt to taste
Pickling spices:
1 tsp jeera/cumin seeds
1 tsp saunf/fennel seeds
1 tsp ajwain/carom seeds
1 tsp kalonji/nigella seeds
¼ tsp methi/fenugreek seeds
1 tbsp dhania/coriander seeds
4-5 dry red chillies (as per taste)
For tadka/tempering:
1 tsp mustard seeds
¼ tsp hing/asafoetida
1 tbsp oil
Find the detailed recipe here - monsoonspice.com/2019/12/achaa...
