Ember Crest recipe
Achari Gobi Fry
Cauliflower florets stir-fried with onion petals and an aromatic achari coating for a dry, tangy side dish.
- Prep
- 15 mins
- Cook
- 20 mins
- Serves
- 4
- Level
- Easy
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Ingredients
- 600 g cauliflower florets
- 100 g onion petals
- 15 g ginger-garlic paste
- 4.5 g salt, then adjust to taste
- 30 ml mustard oil or neutral cooking oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 30 ml water
- 10 g Bharwa Achari Masala
Instructions
- 1Blanch the cauliflower in boiling water for three minutes, drain and dry thoroughly.
- 1Heat the oil in a wide pan and fry the cauliflower over medium-high heat until it develops golden spots.
- 2Add onion petals and ginger-garlic paste and cook for two minutes so the onions remain slightly crisp.
- 3Mix Bharwa Achari Masala and salt with the water, lower the heat and add it to the pan.
- 4Toss for two to three minutes until the masala is dry and evenly coats the florets.
- 5Finish with lemon juice and coriander and serve immediately.
Recipe notes
Blanch briefly and dry thoroughly so the cauliflower cooks through while still browning in the pan. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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