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]





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


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.