Phool gobhi achari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Low-Heat Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 kg - cauliflower, broken into florets
  • 2 large onions, chopped
  • 2 tsp - chopped ginger
  • 2 tsp - chopped garlic
  • 1/2 bunch coriander leaves
  • 225 gm - yoghurt
  • 2 tsp - fennel seeds
  • 1 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 3/4 tsp - methi seeds (fenugreek)
  • 1&1/2 tsp - kalonji (nigella seeds)
  • 1 tsp - red chilli powder
  • A pinch of turmeric
  • 6 green chillies
  • 4 tbsp - oil

How to Make Phool gobhi achari

  • Add 1/8 tsp turmeric to a large bowl of water and soak the cauliflower florets in it for 10 mins.
  • Wash cauliflower and set aside.
  • Blend yoghurt and washed coriander in a blender. Keep aside.
  • Combine ginger, garlic and onions and puree in a blender.
  • Mix together and lightly crush fennel, mustard, cumin, fenugreek and nigella seeds.
  • Make slits in the green chillies and stuff them with half the crushed seed mixture.
  • Keep aside the remaining half.
  • In a non-stick frying pan, heat oil and fry the chillies until they change colour.
  • Add the onion mixture and saute on low heat until mixture turns slightly brown in colour.
  • Add the remaining crushed seeds and fry for a minute.
  • Add yoghurt mixture, salt to taste, red chilli powder and turmeric. Stir constantly.
  • Not allowing yoghurt to curdle, bring to a boil.
  • Add cauliflower, lower heat, cover and cook until cauliflower is just tender.