Dahi Achari Gobi | Cauliflower cooked with yogurt and pickling spices.

After hectic work week I can't wait to begin weekend on Friday and feel really low in energy. Once the weekend mode is on I do not want to be disturbed unless it's something about food, fun or laughter. Everything else have to wait until Monday ;-)

Usually my Friday dinners are something quick and easy. Dahi Achari Gobi comes handy when I am pressed for time and energy. This is a Punjabi style dish that can be prepared in a jiffy. Cauliflower florets cooked with pickling spices and then sauted to perfection with beaten yogurt makes this dish finger-licking good. It goes well with any Indian flat breads like roti, naan or paratha. Do give it a try when you are running out of time and idea to cook cauliflower. 

Ingredients:

Cauliflower : 1 medium head.

Onion : 2

Yogurt : 1 cup

Oil: 2 tbsp

Mustard seeds: 1 tsp

Cumin seeds : 1 tsp

Nigella seeds (kollonji): 1 tsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1 tsp

Ginger: 1"

Garlic: 5-6 cloves

Green chillies: 5-6

Turmeric: 1/2 tsp

Salt to taste

1. Separate the cauliflower florets, rinse well and keep in salt water. Chop ginger, garlic and onion, slit green chillies and keep aside.

2. Heat oil in a wok and Add achari(pickling) spices - mustard, cumin, fennel, fenugreek and nigella seeds. Sauté until the oil is fragrant. 

3. Add chopped garlic, ginger, slit green chillies and fry until the raw smell is gone.

4. Mix in chopped onion and sauté until they turn golden brown in color.

5. Add salt and turmeric and give a quick stir. Now mix in cauliflower florets and sauté for 2 mins. Add a little water and let it cook covered for 5-6 minutes.

6. Lastly add the beaten yogurt and mix well. Sauté on high flame until the yogurt is almost dried and sticking to the cauliflower florets. Serve hot with rotis.