Achaari Aloo Gobi: Indian Pickled Potato and Cauliflower [Vegan]

Achaari aloo gobi is an Indian side dish of potato and cauliflower roasted in pickling spices. Everyone makes their own version of this dish — the recipe could even differ between two different households. Some cooks add spices earlier, some add later. Some use garlic to the cauliflower, some don’t. The secret to this version is to not let the cauliflower overcook and become mushy, like the potatoes, so you get a delightful contrast between soft and firm from the vegetables and spicy and fresh from the herbs.

INGREDIENTS

• 1 cup cauliflower florets
• 2 potatoes, diced
• 1 large red onion, finely chopped
• 2 tablespoons mustard/olive oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• 1/2 teaspoon fennel seeds
• 1 teaspoon coriander seeds, crushed
• 1/4 teaspoon onion seeds
• 1/4 teaspoon asafetida, onion powder, or garlic powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 green chilis, chopped
• 1 teaspoon ginger, crushed
• 1 teaspoon garlic, crushed
• 1/2 cup vegan yogurt
• 2 tablespoons kasuri methi
• 1 teaspoon curry powder
• 1-2 tablespoons fresh coriander leaves, chopped

PREPARATION

1. Heat a pan with 2 cups of water and a pinch of salt.
2. Add cauliflower forests and diced potatoes to it. Let them boil for 5 minutes.
3. Drain excess water and set aside.
4. Heat oil in another pan. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed coriander seeds, onion seeds, and asafoetida and sauté until the seeds splutter.
5. Add chopped onions and sauté until translucent.
6. Add cauliflower florets, diced potatoes, crushed ginger, crushed garlic, turmeric powder, curry powder, green chilis, and salt.
7. Sprinkle in about 2 tablespoons of water, and toss.
8. Cover and cook on medium heat for 3-4 minutes.
9. Add the vegan yogurt and mix well. Cover and cook until the cauliflower is almost cooked. Add kasuri methi and mix well.
10. Cover and cook for 3 more minutes.
11. Remove from heat and garnish with chopped coriander leaves.
12. Serve hot with rice or naan.