What gives Achari Gobhi its unique tangy flavor?

The distinctive tangy flavor comes from the blend of freshly dry-roasted pickling spices like fennel, mustard, fenugreek, onion, and cumin seeds, combined with amchur (dry mango) powder, which adds a sour note.

Why are the cauliflower and Brussels sprouts blanched before cooking?

Blanching the cauliflower and Brussels sprouts in boiling water for 5 minutes helps to tenderize them slightly before they are added to the curry, ensuring they cook evenly and absorb the flavors without becoming mushy.

Can I use a different oil instead of mustard oil?

While mustard oil is traditionally used for its pungent flavor that complements the achari spices, you can use another neutral high-heat oil like avocado or grapeseed oil if mustard oil is unavailable or not preferred, though the flavor profile may subtly change.

How can I adjust the spice level of this curry?

To adjust the spice level, you can increase or decrease the number of dry red chilies used in the roasted spice blend and the amount of red chili powder added to the main dish. For a milder curry, omit the dry red chilies and reduce the chili powder.

What are the best accompaniments for Achari Gobhi?

Achari Gobhi is traditionally served hot with Indian flatbreads like roti, naan, or paratha. It also pairs wonderfully with steamed basmati rice or a simple side of dal.

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

PT By: Preeti Tamilarasan

Author Bio

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an... Read More

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A vibrant Achari Gobhi curry, featuring tender cauliflower florets and halved Brussels sprouts coated in a rich, reddish-brown spice blend, served hot in a bowl, ready to be enjoyed with roti.

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

Dairy Free

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.

Ingredients You Need for 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

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

To Make the Roasted Spices:

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:

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.
Drain the water completely and set the cauliflower aside. Cut the sprouts in half and set them aside as well.
Heat oil in a pan and temper the mustard seeds.
Add the cauliflower and brussels sprouts.
Stir them well.
Add ginger-garlic paste and saute a while.
Add the turmeric, chili powder and give a stir the pan well.
Add achari spices powder, salt and amchur powder. Mix everything and add 1/2 cup water.
Cook it, covered, on a low flame, for 15-18 mins until all the water is completely absorbed.
Serve the dish hot with roti or any flatbread variety.