Achari Aloo Gobi

Achari Aloo Gobi Sabzi is a popular Indian vegetarian dish that originated in the North Indian region. Achari Aloo Gobi is a flavorful Indian dish made with potatoes (aloo), cauliflower (gobi), and pickling spices.

 Achari Aloo Gobhi is a delectable side dish that offers a delightful combination of pickled flavors. The dish is crafted by infusing a mix of five spices into the tempering, along with a blend of dry spices and vegetables, resulting in a harmonious fusion of flavors. Achari Aloo Gobhi, a delightful side dish, features a tantalizing medley of pickle flavors that adds a unique touch to the classic combination of potatoes and cauliflower. 

The dish’s distinct taste comes from a careful blend of five aromatic spices used for tempering, enhancing the overall savor. Additionally, a mixture of dry spices and a selection of fresh, vibrant vegetables further contribute to the harmonious, well-rounded flavors of this dish.

 It is a nutritious and satisfying dish that pairs well with rice or flatbreads like roti or naan. 

Here is the recipe:

 Recipe: Yields for 2 persons

Ingredients:–

• Potatoes- washed,peeled and cubed 1 cup
• Cauliflower – washed and cut into florets 1 cup
• Onion 1 medium size
• Ginger-garlic paste 1 tbsp
• Turmeric powder 1/2 tsp
• Kashmiri chilli powder( according to your spice level you can add more) 1/2 tsp 
• Coriander powder 1/2 tsp
• Jeera powder 1/2 tsp 
• A pinch of amchur powder
• Garam masala powder 1/2 tsp 
• Salt to taste
• A pinch of asafoetida
• Kasuri methi (crushed) 1/2 tsp
• Oil (2 tbsp for shallow frying the aloo and gobhi and 2 tbsp for making the sabzi) 4 tbsp
  
  FOR TAMPERING:-
• Mustard seeds 1/2 tsp 
•  Fennel seeds 1/2 tsp
•  Kalonji 1/2 tsp 
•  Few fenugreek seeds
•  Finely chopped coriander…for granishing

Method :

In a pan, add 2 tbsp of oil. Heat it. add the cubed potatoes and fry till they become golden brown. Take it out and add the cauliflower florets and fry it golden brown. Take it out and keep it aside.
In the same pan, add another 2 tbsp of oil and add the tampering ingredients, let it splutter.  

Add the sliced onions, ginger-garlic paste, and asafoetida. Saute till the onions become golden brown. Add turmeric, Kashmiri chili pdr, coriander pdr, jeera pdr, garam masala, kasuri methi, amchur pdr, and salt. Saute well for about a min. 

Cover and cook until the oil separates from the masala. Add the sauteed aloo and gobi and give a nice mix, so that all the masalas get coated well on the aloo and gobi. Garnish it with finely chopped fresh coriander.

ACHARI ALOO GOBI IS READY TO SERVE WITH HOT ROTIS OR PARATHAS.

Nutritional Value Per Serving of Achari Aloo Gobi (Approximately):

Enjoy!!!
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