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Punjabi Gobhi Da Achaar Recipe (How to make Cauliflower Pickle)

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Learn how to prepare traditional Gobi da Achaar ( Punjabi style) just the way my mom and grandma use to make it. Really Tasty, this cauliflower pickle can be enjoyed with variety of Indian breads.

1-2 heads of cauliflower ( We used Cheddar Cauliflower in this recipe)
2 tbsp Mustard Oil (upto 1/2 cup can be used. Can be substituted with canola oil)
1/2 tsp Mustard Seeds
1 tsp Salt
1/2 tsp Turmeric
1/2 tsp Red Chilli pwd
4 cloves
1 tbsp Ginger/garlic paste
4 tbsp vinegar
2-3 tbsp jaggery (Can be substitued with brown sugar)

1. Cut Cauliflower florets in small pieces and blanch them for 3 mins (by putting them in pot of boiling water.)
2. Pat them dry with kitchen cloth or paper towl. Traditionally my grandma use to put them on terrace under sun for few day.
3. Heat mustard oil. When its smoky hot, turn the heat to low and add cloves and mustard seeds. Give them about 30 secs.
4. Next add in salt, turmeric, red chilli pwd and ginger garlic paste. Fry for 1 min.
5. Stir-in cauliflower and let it stand for few mins. Turn off the heat.
6. In another pan, mix vinegar with jaggery.
7. Transfer cauliflower pieces in a jar and pur vinegar-jaggery solution. Shake well.
8. You can let the contents of the jar cool down and put it in the fridge. However, traditonal method requires us to put this cauliflower filled container in the sunlight for 3-5 days. Refrigerate the container and it will last you for several months.

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