Ingredients

• 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.