How to make Gajar, Gobhi aur Shalgam ka Achar -
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 : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Beetroot Chutney Palak Ki Chutney Shimla Mirch ka Achar Chile Con Queso
Gajar, Gobhi aur Shalgam ka Achar Recipe Card
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.
Prep Time : 3-Above
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Gajar, Gobhi aur Shalgam ka Achar Recipe
Carrots (gajar) peeled and cut into 1 1/2 inch pieces 500 grams
Cauliflower (gobhi) separated into medium sized florets 500 grams
Turnips (shalgam) peeled and cut into 1 1/2 inch pieces 500 grams
Cumin seeds 3/4 cup
Cloves 12-15
Black cardamoms 4
Cinnamon 3 one-inch Stick
Jaggery grated 1 cup
Malt vinegar 3 tablespoons
Mustard oil 3/4 cup
Ginger grated coarsely 6 tablespoons
Garlic grated coarsely 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 on low heat till fragrant. Cool and grind to a powder.
Step 2
Place jaggery in a bowl, add vinegar and mix.
Step 3
Heat mustard oil in a non-stick wok till it begins to smoke. Add grated ginger, mix and saute for 1 minute. Add garlic, mix and saute for 1-2 minutes. Add ginger-garlic paste, mix and continue to saute till the raw smells disappear.
Step 4
Add the jaggery-vinegar mixture, mix well and cook till jaggery dissolves.
Step 5
Add the garam masala powder, mustard powder, Kashmiri red chilli powder and salt and mix well.
Step 6
Add all the vegetables, little by little, and keep mixing after each addition till all the vegetables are well coated with the masala. Switch off the heat.
Step 7
Cool it completely and store in sterilized bottles. The pickle will be ready to use after 3-4 days.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
