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Achari Gobhi (Indian-style Cauliflower)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 3 tablespoon light cooking oil
  • 2 teaspoon paanch phoron mix*
  • 1 large onion finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon amchoor powder
  • 2 tablespoon tomato paste
  • 1 large head of cauliflower cut into small florets
  • water as needed
  • salt to taste
  • finely chopped fresh cilantro for garnish


  • Heat oil in a large non-stick pan on medium high heat and add in the panch phoron mix. Once they start to sizzle, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.
  • Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.
  • If you feel the spice blend is too dry and starts to stick to the pan, add a splash of water and mix well. Season with salt and give it a final stir.
  • Garnish with fresh cilantro and serve warm.


*Panch Phoron is an Indian 5-spice mix made up of equal amounts of cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds. You can either ake your own and store it in a tight jar buy it ready-to-use in packs at any Indian grocery store.