Gajar Gobhi aur Shalgam ka Achar Recipe - Traditional Punjabi pickle made with carrots, cauliflower and turnips.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Carrots (gajar) , Cauliflower (gobhi)

Cuisine : Punjabi

Course : Pickle Jams Chutneys

Gajar Gobhi aur Shalgam ka Achar

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Gajar Gobhi aur Shalgam ka Achar Recipe - How to make Gajar, Gobhi aur Shalgam ka Achar

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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Carrots (gajar) cut into 1½ inch pieces500 grams

  • Cauliflower (gobhi) 500 grams

  • Turnips (shalgam) 500 grams

  • Cumin seeds 3/4 cup

  • Cloves 12-15

  • Black cardamoms 4

  • One-inch cinnamon 3

  • Grated jaggery 1 cup

  • Malt vinegar 3 tablespoons

  • Mustard oil 3/4 cup

  • Coarsely grated ginger 6 tablespoons

  • Coarsely grated garlic 4 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Kashmiri red chilli powder 1 1/2 tablespoons

  • Mustard powder 1 1/2 tablespoons

  • Salt 1 1/2 tablespoons

Method

Step 1

To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.

Step 2

Place jaggery in a bowl, add vinegar and mix.

Step 3

Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl.

Step 4

Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.

Step 5

Add jaggery and vinegar mixture and cook till jaggery melts.

Step 6

Add red chilli powder, mustard powder, garam masala powder and salt and mix well.

Step 7

Add vegetables little by little and keep mixing. Switch off heat.

Step 8

Cool and store in sterilized bottles to use when required.

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