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Achari Gobhi: Cauliflower and Brussels Sprouts Curry [Vegan, Gluten-Free]

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Achari Gobhi is a dish from Northern India. This recipe mixes cauliflower and brussels sprouts with a delightfully complex mixture of homemade, roasted spices. It is perfumed, complex, and is guaranteed to impress your guests.

Achari Gobhi: Cauliflower and Brussels Sprouts Curry [Vegan, Gluten-Free]

Serves

2

Ingredients

For the Roasted Spices:

  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • 4 dry red chilies

For the Main Dish:

  • 2 cup cauliflower florets
  • 4-5 brussels sprouts
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt, to taste
  • 1 teaspoon mustard seeds
  • 1 teaspoon amchur powder
  • 3-4 tablespoon mustard oil

Preparation

To Make the Roasted Spices:

  1. Dry roast all the ingredients mentioned under “Pickling Spices” for few seconds till a nice aroma comes. Make sure to not burn them. Remove them from the heat and allow to cool. Grind them together in a mixer and set them aside.

To Make the Main Dish:

  1. Heat 3 cups of water in a pan and allow it to boil. Remove it from the heat and add the brussels sprouts and cauliflower florets. Close it and keep it aside for 5 minutes.
  2. Drain the water completely and set the cauliflower aside. Cut the sprouts in half and set them aside as well.
  3. Heat oil in a pan and temper the mustard seeds.
  4. Add the cauliflower and brussels sprouts.
  5. Stir them well.
  6. Add ginger-garlic paste and saute a while.
  7. Add the turmeric, chili powder and give a stir the pan well.
  8. Add achari spices powder, salt and amchur powder. Mix everything and add 1/2 cup water.
  9. Cook it, covered, on a low flame, for 15-18 mins until all the water is completely absorbed.
  10. Serve the dish hot with roti or any flatbread variety.

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AUTHOR & RECIPE DETAILS


photo

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Indian Kitchen. I’m an engineering graduate who left her job after marriage and started blogging to pass time, which later became my passion and introduced me to the world of food photography. I have shared more than 1000 recipes in 3 years of blogging. I mostly concentrate on healthy Indian cooking.


 

 

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