How To Make Punjabi-Style Gobhi Ka Achar In 6 Easy Steps

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Are you tired of the same old Indian meals? Looking to elevate your dining experience? Well, say hello to Punjabi-style Gobhi Ka Achar! This fiery pickle is not just a condiment; it’s a flavour-packed journey that transforms your mundane meals into a taste sensation. Indian cuisine is all about variety, and pickles play a crucial role in enhancing the dining experience. From lentils to rice, bread, and veggies, a plate is incomplete without the perfect pickle. If you’re ready to kick things up a notch, we’ve got the scoop on crafting the perfect Punjabi-style Gobhi Ka Achar this winter.

Also Read: Spice Up Your Tea-Time With These Irresistible Paneer Schezwan Bread Rolls

Pro Tips to Master Gobhi Ka Achar

Inspect Your Cauliflower: Before diving into the pickle-making process, ensure your cauliflower is worm-free. Any unwanted bits? Discard them like a pro.

Tiny Cauliflower Pieces: Chop that cabbage into bite-sized pieces. Want to be extra cautious? Soak them in saltwater to bid farewell to any hidden pests.

Rinse and Dry: Give those cauliflower pieces a good rinse (or two or three). Dry them thoroughly because no one likes a watery pickle.

Customize Your Pickle: Some aficionados love adding carrots and turnips. Feel free to join the party or stick to the classic Gobhi Ka Achar – the choice is yours!

Bye-Bye Moisture: Check for moisture before jarring up your masterpiece. No one wants a soggy pickle, right?

Also Read: No Stove, No Problem! How To Make Masala Paneer In Your Electric Kettle

Crafting the Perfect Punjabi-Style Gobhi Ka Achar

Sizzle in Oil: Heat up 3 tablespoons of oil in a pan. Toss in your cabbage pieces and cook until that moisture takes a back seat.

Spice Grind: Separately grind 1 tbsp each of whole coriander, mustard seeds, coriander seeds, and fennel – coarseness is the key!

Flavor Explosion: In another 2 tablespoons of oil, let the magic happen. Asafetida, ginger, turmeric, red chili, and coriander powder join the party. Fry it up, making sure those spices don’t burn.

Blend and Fry: Add your spice mix to the pan and let it dance with the flavors. Introduce the cabbage pieces, sprinkle some salt, and cook on a low-medium heat until everything’s mingling in harmony.

Lemon Zing: Turn off the heat, wait a bit, and then squeeze in the juice of four lemons. Mix it up, and voila – your Gobhi Ka Achar is ready for its grand entrance!

Jar It Up: Transfer your creation into a jar, seal the deal, and enjoy a burst of flavors whenever the mood strikes.

There you have it – a BuzzFeed-worthy guide to creating the ultimate Punjabi-style Gobhi Ka Achar. Get ready to revolutionize your plate!



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