How to make Dhaba style Achari Gobi
Embark on a culinary journey to the bustling streets of India with our blog post, “A Flavorful Journey: ” Revealing the Mystery of Dhaba Style Achari Gobi.” Learn how to replicate the delightful taste of spiced cauliflower, inspired from the colorful dhabas. In this journey, we will take you through the process of perfecting this genuine dish and also bringing the spirit of Indian street food to your home. So, prepare to enjoy the delicious aroma of the Dhaba Style Achari Gobi.
Instruction:
How to make Dhaba style Achari Gobi:
Course: Flavour ChroniclesCuisine: IndianDifficulty: Intermediate4
servings30
minutes20
minutes80
kcalLet us take you on a culinary adventure with our blog article where we reveal the delicacies of Dhaba style Achari Gobi. Delve into the olfactory realm of spices and discover how to replicate this Indian roadside delight in your home kitchen.
Ingredients
500g cauliflower florets
2 tbsp mustard oil
1 tsp cumin seeds
1 large onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, pureed
2 tbsp yogurt
2 tbsp achar masala (pickle spice mix)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
Fresh coriander leaves for garnish
Directions
- For marinating:
1. First wash the cauliflower florets thoroughly.
2. In a bowl, combine cauliflower with yogurt, achar masala, turmeric powder, and a pinch of salt.
3. Let it marinate for at least 30 minutes. - For sauteing:
1. Heat mustard oil in a pan.
2. Add cumin seeds and allow them to splutter.
3. Saute chopped onions until golden brown.
4. Add ginger-garlic paste and cook until the raw smell dissipates. - For the Base:
1. Add tomato puree to the pan and cook until the oil separates from the masala. - For Spices:
1. Add red chili powder, coriander powder and some more salt.
2. Mix well and cook for a couple of minutes, adjusting spice level as desired. - For Cooking:
1. Slowly add the marinated cauliflower to the pan.
2. Stir thoroughly to coat each floret with the spicy masala.
3. Cook on low heat until the cauliflower is tender and well-coated, stirring occasionally. - For Garnishing and Serveing:
1. Once the cauliflower is cooked, garnish with fresh coriander leaves.
2. Serve hot with roti or steamed rice.
Tips:
- Use fresh and firm cauliflower for the best texture.
- Experiment with different types of pickles or achar masalas to customize the flavor.
- Adjust the spice levels to suit your taste buds.