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Gobi Achari
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5 from 2 votes

Gobi Achari

A tasty and simple cauliflower dish with pickling spices that works as the perfect side with a meal of dal and rice.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: gluten-free, Indian, nut-free, Vegan
Servings: 8 servings


  • 1 large head cauliflower, trimmed and separated into florets
  • 1 large onion, thinly sliced
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds or kalonji
  • 1 tsp fenugreek seeds or methi
  • 1 tsp fennel seeds or saunf
  • 6 ounces silken tofu, blended until smooth
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • Juice of 1/2 lemon
  • Salt to taste
  • Coriander leaves for garnish


  • Heat the oil. Add the mustard, cumin, nigella, fenugreek and fennel seeds. When they sputter and start to darken, add the onions.
  • Saute the onions, stirring frequently, until they turn translucent.
  • Add the cayenne, paprika and salt. Stir to mix.
  • Add the cauliflower florets and mix well. Add the tofu. Mix.
  • Cover the pan and let the cauliflower florets cook until fairly tender but not mushy. Stir every few minutes to make sure the florets are cooking evenly.
  • Add salt and lemon juice. Mix thoroughly. Garnish with coriander leaves and serve hot.