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Gobi Achari
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5 from 2 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian, nut-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Gobi Achari
Servings: 8 servings
Calories: 67kcal


  • 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


  • 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.


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