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Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers). A delicious, easy and healthy meal great for weeknights. Vegan and Gluten Free Recipe. Jump to Recipe
I wanted to try something with a pickled(Achari) taste to it. Some of the Achari dishes I have seen before were made using Paneer(cottage cheese). Since we are not a big fan of Paneer in this house anymore :), I ended up with yummy Achari Cauliflower florets. Some garbanzo beans and Green bell pepper add an additional twist.
The cauliflower florets dont absorb as much of the masala(spices) as the the garbanzo beans.. Hence the combination seemed to work really well. Just the cauliflower would need double the spices, to make it taste pickly throughout!
Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers)
Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers). A delicious, easy and healthy meal great for weeknights. Vegan and Gluten Free Recipe.
Ingredients
- 1 cup of cauliflower florets
- 1/2 cup canned garbanzo beans, (drained and washed)
- 1/2 green bell pepper chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or to taste
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds, (Saunf)
- 1/2 teaspoon mustard seeds, (Jeera)
- 1/2 teaspoon fenugreek seeds, (Raee)
- 1/2 teaspoon nigella seeds, (Methi)
- 1/2 teaspoon cumin seeds, (Kalonji)
- 2 garlic cloves chopped
- 1 teaspoon lemon juice
- fresh Cilantro, for garnish
Instructions
- Coarsely blend/grind the fennel, cumin, mustard, fenugreek and nigella seeds.
- In a large pan, dry roast the blended spices on medium heat for a minute. You can dry roast the whole spices and grind and keep as well. For a more punjabi achari taste, add a bit more fennel and nigella seeds. Southern Indian Pickles use more of mustard and fenugreek seeds, so you can try adjust the spices according to taste!
- Add the oil to the pan with spices and mix well.
- Add in the turmeric and chili flakes and mix well.
- Add in the chopped garlic and cook for a minute. (Garlic is optional)
- Add in the cauliflower, garbanzo beans and green bell pepper and salt and mix well to coat.
- Cook on low heat for 15-20 minutes stirring occasionally but lightly to avoid breaking the florets. Cook covered for 15 minutes and then partially covered for the next 10.
- Serve hot, sprinkled with lemon juice and topped with chopped cilantro ! with some hot Roti/Chapati, Daal (lentil curry) and salad!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 140kcal, Carbohydrates: 13g, Protein: 4g, Fat: 8g, Sodium: 600mg, Potassium: 271mg, Fiber: 4g, Sugar: 1g, Vitamin A: 260IU, Vitamin C: 51.6mg, Calcium: 44mg, Iron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Amazing recipe. I used sprouted kala chana so it didn’t absorb too much spice. Just added a bit of water to cook it evenly. Will definitely make again!
just made its. it’s awesome! i used ghee instead of oil. i’m veg, not vegan so i do use ghee. i love your book and make a lot of your recipes! thanks!
Whoaaa! This was truly fantastic! I didn’t have any chickpeas on hand, used red instead of green pepper, and added 4 cloves of garlic rather than 2. I also added about 3/4 cup of frozen peas near then end and served over quinoa. Thanks so much for sharing!!
Thanks Laine! I am glad you liked it.. great idea to serve it with quinoa!