Spicy gobhi full of flavor in the achaar (pickle) masala. Had an idea on how to make this dish, but still wanted to take a sneak peak. Searched on the net and came across Sanjeev Kapoor's recipe so I decided to watch his video. Glad I did that, because his secret ingredient made this dish awesome.
- 1 gobhi ( cut into medium size florets)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds
- 1/2 tsp kalonji (onion seeds)
- 3/4 tsp achaari masala (used homemade)
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 2 tbsp sour cream (Sanjeev Kapoor's secret ingredient was yogurt)
- salt to taste
- chopped cilantro to garnish
- olive oil
First of all, cut the gobhi florets, wash them and set aside. In a kadhai, add oil and let it heat up a little. Then add mustard, cumin, methi, kalonji seeds and let it splutter.
Now add the gobhi florets and mix.
Add turmeric, red chili powder, salt and achaari masala and mix well. Cover and let it cook for a few minutes, say about 5-6 minutes. Uncover and add sour cream and mix it all together. Cover again to cook for about 2-3 minutes. Uncover and let it roast until you the sour cream dries up and kind of looks like hugging the gobhi. Garnish with chopped cilantro.
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