Dish of Cauliflower Achari
(click to enlarge)

Cauliflower Achari


India, North   -   Achari Gobi
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
***
1 hr
Prep		 A slightly sour vegetable curry. Cauliflower is a prestige item in India, the world's largest grower, This should be fairly spicy, but use your own best judgement.

1-3/4
2
1/3
-------
6
3
1/2
-------
1/2
1/2
1
1/2
-------
2
1/2
1
the
4
1
2


3
1/2
1/2
1/2
1
2
#

c
---
oz
cl
in
---
t
t
in
t
---
T
t
T

oz
c
T



t
t
t
t
T
Cauliflower (1)
Chili Serrano (2)
Cilantro
-- Aromatics
Onion red
Garlic
Ginger root
-- Spices
Mustard seed
Nigella seed
Cinnamon
Salt
---------
Oil
Salt
Oil (more)
Masala
Tomato Sauce (3)  
Water
Yogurt, plain

Achari Masala
Chili, dry (4)
Fenugreek
Nigella
Mustard Seed
Cumin Seed
Lemon Juice
DoAhead  
  1. Prepare Achari Masala.
PREP   -   (25 min)
  1. Cut CAULIFLOWER into moderate size florets.
  2. Remove seed core form SERRANOS and discard. Slice into strips about 1 inch long and 1/4 inch wide. Chop CILANTRO fine. Mix.
  3. Quarter ONION lengthwise and slice thin crosswise.
  4. Crush GARLIC and chop fine, slice GINGER thin, cut slices into slivers and chop fine. Mix both with 1/4 t Salt and pound well in a mortar. Mix with Onions.
  5. Mix all Spices items (all whole seeds)
RUN   -   (35 min)
  1. In a wok, kadhai, or sauté pan, heat 2 T Oil. Stir in Cauliflower and fry stirring over moderate heat until about half cooked, about 10 minutes. Scoop out and set aside.
  2. In the same pan, heat 1 T Oil and stir in Spices mix. Fry stirring until mustard seeds start to pop.
  3. Stir in Onion mix and fry stirring until Onions are softened.
  4. Stir in Achari Masala and Tomato Sauce. Fry stirring for about 5 minutes.
  5. Stir in Cauliflower and 1 c Water. Bring to a simmer and cover. Tumble gently a few times until just tender, about 10 minutes. Add a little Water if needed.
  6. Turn off heat. Gently stir in Yogurt, fresh Chilis and Cilantro.
  7. Serve with plenty of steamed Basmati Rice.
Achari Masala   -   (20 min)
  1. Separately dry pan toast all Spices until aromatic and no more than slightly darkened. Chilis should just have some browned spots. Set aside to cool.
  2. When cool, grind all Spices together into powder.
  3. Squeeze Lemon Juice and mix with Spice Powder.
NOTES:

  1. Cauliflower

      Cauliflower in India was developed from European varieties, but is now somewhat different. It tends to be light yellow to cream colored, and has a stronger flavor then European versions. Cooking qualities, however, are similar, and European types work well in Indian recipes.

  2. Serrano Chilis:

      2 Serranos cored will give this recipe almost no hotness. Other green chilis can be used. For details see our Indian Chilis page.

  3. Tomato Sauce:

      The pattern recipe calls for 1/2 cup Tomato Purée or 1 T Tomato Paste. I prefer to use a simple Tomato Sauce, which I always have on hand. My favorite is Faraon Spanish Style, which comes in convenient 8oz cans, but other simple sauces will also work.

  4. Chilis Dried Red:

      The standard Japone chilis will work fine, and are what most Indian markets here stock. Three makes this recipe noticeably spicy by Southern California standards. Use you own best judgement for how many. For details see our Indian Chilis page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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