Don’t really know if that’s true for you or not… But to me, a dollop of pickle or even pickling spice always enhances the taste of any paratha or subzi :) I keep a few of them in my kitchen always i.e. tangy mango pickle, sweet one, rajasthani red chillies etc. etc. But why not to make fresh spice-mix and cook any subzi with built-in Achaari flavors??!!!
Haven’t I posted too many of them in ‘Achaari Series’? Phewwww… bear with me one more time :P Here is another one that came out to be finger-licking good – “Achaari Gobhi” which literally means cauliflower cooked in pickling spices! Cauliflower florets are my very favorite bites in any rice variety or Indo-chinese delicacy or even in fritters… Dry curry with potatoes too work great for lunch or dinner! But this time… I wanted to try infusing ‘Achaari Masala’ in it.
1/2 Head Cauliflower
1/2 cup Potatoes, diced
1/4 cup Green Peas (thawed if frozen)
1 tsp Ginger Paste
2 tsp Kasoori Methi
1/2 tsp Kashmiri Red Chilly Powder
1 tbsp Achaari Spice-Mix (See Notes)
2 tbsp Oil
1/2 tsp Cumin Seeds
A pinch of Asafoetida (hing)
Salt, to taste
STEPS TO FOLLOW:
- Wash and trim cauliflower and then cut the florets into small pieces.
- Heat oil in a deep pan and add cumin seeds, hing in it.
- Once it crackles, add ginger paste and saute it for a while.
- Add potatoes and cook for 2 mins. Add cauliflower, salt and turmeric powder into it and mix everything well.
- Cook it uncovered for 10 mins (or until they are 90% cooked) and add green peas along with all the spices.
- Toss quickly and again let it cook for 4-5 mins.
- Serve hot with phulka roti!!!
- For Achaari masala: 1 tsp Cumin Seeds, 1 tsp Fennel Seeds, 1 tsp Ajwain, 1/2 tsp Fenugreek Seeds, 1 tsp Mustard Seeds – Grind them all together on the spot.
- To make a quicker version, you can also use ready-made pickle masala, which is easily available in any Indian store.
Umm I fancy some now! And the pickling idea just brilliant xx