Ingredients vegetarian 4 servings

• A large head of cauliflower
  
• 1 tsp Kalonji
• 1 tsp Mustard seeds
• 1 tsp Saunf
• 1 tsp Methi dana
• 2-3 Whole red chillies
• 2-3 Green chillies
• 1/2 tsp Peppercorns
  
• 1/2 tsp Amchoor powder
  
• 1/2 tsp Red chilli powder
  
• 50 ml Mustard oil
  
• 1 tbsp Lime juice
• A large pinch of haldi powder
  
• A pinch of hing
  
• A sprig of curry leaves

Directions

1. Break the cauliflower into large florets. Wash well, then scald in a pot of boiling water.
   
2. Refresh immediately in cold water and pat dry. This will stop the cooking.
   
3. Heat oil in a thick-bottomed pan when it reaches smoking point, lower the flame and add the spice seeds.
   
4. When these begin to crackle, add the red and green chillies.
   
5. Remove the red chillies as soon as they change colour and the green ones when they acquire a glaze.
   
6. Now add the cauliflower and stir in the powdered spices. Cover and cook on sim.
   
7. Remove from flame when done to taste. The cauliflower should retain a bite.
   
8. Now heat a little mustard oil in a pan, dissolve hing in it and scald the curry leaves.
   
9. Pour the tempering over the gobhi. Sprinkle the lime juice over the dish.
   
10. Achari gobhi is now ready to delight you and the guests.

Comments

Swati Bhatti

absolutely wonderful recipe..i made it for my husband who is very fond of gobhi...he loved it and me too.really quick to make, and easy too. A must make for everyone!

salma

is it compulsory to add hing? can we make this recipe without hing? thx

shubhrabanerjee

an interesting receipe.should be an instant hit with guests.thanx.