Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers). A delicious, easy and healthy meal great for weeknights. Vegan and Gluten Free Recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Cuisine: Gluten-free, Indian, Vegan
Ingredients
- 1 cup of cauliflower florets
- 1/2 cup canned garbanzo beans ((drained and washed))
- 1/2 green bell pepper chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or to taste
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds ((Saunf))
- 1/2 teaspoon mustard seeds ((Jeera))
- 1/2 teaspoon fenugreek seeds ((Raee))
- 1/2 teaspoon nigella seeds ((Methi))
- 1/2 teaspoon cumin seeds ((Kalonji))
- 2 garlic cloves chopped
- 1 teaspoon lemon juice
- fresh Cilantro (for garnish)
Method
- Coarsely blend/grind the fennel, cumin, mustard, fenugreek and nigella seeds.
- In a large pan, dry roast the blended spices on medium heat for a minute. You can dry roast the whole spices and grind and keep as well. For a more punjabi achari taste, add a bit more fennel and nigella seeds. Southern Indian Pickles use more of mustard and fenugreek seeds, so you can try adjust the spices according to taste!
- Add the oil to the pan with spices and mix well.
- Add in the turmeric and chili flakes and mix well.
- Add in the chopped garlic and cook for a minute. (Garlic is optional)
- Add in the cauliflower, garbanzo beans and green bell pepper and salt and mix well to coat.
- Cook on low heat for 15-20 minutes stirring occasionally but lightly to avoid breaking the florets. Cook covered for 15 minutes and then partially covered for the next 10.
- Serve hot, sprinkled with lemon juice and topped with chopped cilantro ! with some hot Roti/Chapati, Daal (lentil curry) and salad!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.