By: Payal
Image Credit: Getty
Making Punjabi gobhi ka achar at home feels like a winter tradition, but nailing it can be tricky. Here's how you can make it like a pro without breaking a sweat.
Image Credit: Getty
Before you jump into the process, double-check your cauliflower. Look out for worms or dodgy florets and toss those out.
Image Credit: Getty
Cut the cauliflower into bite-sized pieces and soak them in salted water. This helps kick out any sneaky pests.
Image Credit: Getty
Rinse the cauliflower pieces thoroughly (a couple of times, at least). Then, dry them well because nobody likes a soggy pickle.
Image Credit: Getty
Heat 3 tablespoons of oil in a pan and toss in the cauliflower pieces. Cook them until all the moisture says goodbye.
Image Credit: Getty
Take 1 tablespoon each of mustard seeds, coriander seeds, fennel, and whole coriander. Grind them up, but not too fine-the texture is the star here.
Image Credit: Getty
In another pan, heat 2 tablespoons of oil and add hing, ginger, turmeric, red chilli powder, and coriander powder. Fry everything, but don't let those spices burn.
Image Credit: Getty
Add the ground spices to the pan and toss in the cauliflower. Sprinkle some salt and cook on low-medium heat until the flavours get cosy with each other.
Image Credit: Getty
Turn off the heat, let things cool down a bit, and squeeze in the juice of four lemons. Stir everything together. Your gobhi ka achar is ready.
Image Credit: Getty
Spoon your masterpiece into a clean jar, seal it tight, and enjoy this burst of winter flavours whenever you want.
Image Credit: Getty
More Kitchen Tips:
Image Credit:Getty