Achaari Aloo Gobi

Achaari Aloo Gobi

Side dish of Cauliflower and potato with pickled spices

Ingredients

  • 1 cup cauliflower florets
  • 1 onion, finely chopped, large
  • 2 potato diced
  • 2 green chillies, chopped
  • 1 teaspoon ginger crushed
  • 1 teaspoon garlic, crushed
  • 1 pinch Asafetida
  • turmeric powder
  • salt to taste
  • 1/2 cup yogurt
  • 2 tablespoons mustard oil
  • 1/4 teaspoon onion seeds
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon fresh coriander leaves chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds/ methi dana
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon curry powder
  • 2 tablespoons kasuri methi

Instructions

  1. Boil cauliflower and potatoes in salted water for 5 minutes. Drain and keep aside.
  2. Heat oil. Splutter mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed coriander seeds, onion seeds and asafoetida.
  3. Add chopped onions and fry till transparent. Add cauliflower florets, diced potatoes, crushed ginger, crushed garlic, turmeric powder, curry powder, green chilies and salt.
  4. Add little water. Cover and cook for 5 minutes. Add yogurt and cook till cauliflower is done.
  5. Stop heating. Add kasuri methi and coriander leaves and mix.
  6. Serve Achaari Aloo Gobi hot with roti.

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