Gobi Achari
A tasty and simple Indian cauliflower dish with pickling spices that works as the perfect side with a meal of dal and rice.
Servings: 8 servings
Calories: 67kcal
Ingredients
- 1 large head cauliflower, (trimmed and separated into florets)
- 1 large onion (thinly sliced)
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon fenugreek seeds (methi)
- 1 teaspoon fennel seeds (saunf)
- 6 ounces silken tofu (blended until smooth)
- 1 teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- Juice of ½ lemon
- Salt to taste
- 2 tablespoon cilantro
Instructions
- 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, turmeric 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.
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 407mg | Fiber: 3g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 52mg | Calcium: 42mg | Iron: 1mg