Achari Gobhi - Sanjeev Kapoor's Kitchen
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In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.
@Faith Factory and everyone else : It is ok to add Ginger Garlic paste after saute the Gobhi for a minute. Because when he added Dahi, he cooked the Gobhi for more than 15 minutes and it's a good enough time for the ginger garlic paste to release flavour. Dahi takes a long time to completely cook and release fats and as you can see the final dish which shows that dahi has released fats and the ginger garlic paste was cooked in its fats.
I like this fellow recipe sherawali bless him
excellent recipe. yogurt goes surprisingly well with cauliflower
Very nice and tasty recipe sir 😋👍
Will try tonit. Thanks
recipe bahut aachi h.
maine try ki.....
gobhi itni tasty bhi hogi maine socha nhi tha bcoz I'm non veg.
Amazing recipe and chef but the background music was very disturbing .. just an suggestion ps avoid the music as Sanjeev Kapoor voice is awesome we do not need the additional background music 🎵
Tried this tonight and turned out to be delicious.. very simple and great recipe :)
shilpa hori was
Will defo try this tonight and surprise my husband :)
Can we add gajar also
Awasame tusi great ho sanjev ji punjabiya di shan vakhari
Thanks for such mouthwatering recipes! Can you please also add recipe in the description, especially the ingredients and their amount?
बहुत अच्छा
I made this many times.Such a yummy dish this achari gobhi is..best recipe to make gobhi.thank u sanjeevji..wonderful recipe.
Fantastic
Its very good and yummy recipe thanku chief 😊
Delicious simple n fast preperations.
Very nice.l will try this.
Great one! Will try to make this today!!
Sanjay sir ,some food should keep simple as it is traditionaly cooked ,this is 5 star cousine recipe, love you sir
Its very nice n easy recipe. I will definitely try this....
vvbbbbb bbbbv
નમસ્કાર સર આચારી ગોબી લાજવાબ રેસીપી
થેન્ક્યુ સર
awesome easy to make brilliant
Are you putting crushed jeera or dhania ?
I will try this
u have got a grt style of showing recipe , i will definately make it
Dir gobhi meine sgar sirf adarak daaleyen to alagh hi swwad hoga
great Recipe sir ji
Very nice ji
thanx ji
Sanjeev Kapoor is rhe best chef
Yummy gobi....sir.... thanks
Sanjeev sir u r the best,😎
I love cooking so i love it
Nice ready to cooking
I like his recipes. But like some others found it odd that the ginger garlic pastes should be added after the gobhi. I read an explanation for this here but I don't agree. Garlic paste can be left raw if not sautéed in hot oil before the vegetable is added. I also happened to recognize that it was coriander seeds that were crushed not cumin. I wonder if that was deliberate. Famous chefs never quite give out all their ingredients. 😉
ZnZ @
if you check the same recipe on sanjeevkapoorkhazana channel, you will see that they used crushed coriander seeds. They also added ginger garlic paste before adding the gobhi. This seems like a poorly produced tv show without much preparation. I too got stumped when he used whole cumin seeds and then again crushed cumin seeds!
Saba Siddique I mix ginger and garlic paste in yogurt with salt n pepper.. Try this its tasty and very healthy for breakfast I love it. Just a thought .... famous chefs are also human beings :)
I like this recipe
METHOD ACHARI GOBHI 8:04
What if we put ginger garlic mix paste wil it matter
Would appreciate ingredient list
Gre8sir
Awesome!!!
Super How can by your book I am in pakistan
I like gobhi.
you forget to add the ginger garlic paste in the begining.. isnot it?
was the ginger garlic an omission and a cover up? coriander or cumin.the chef was confused
Wow
How make garlic achar
issi recipe se aloo gobhi matar banaya ja sakta h?
nice recipe
Farnaz Najeeb "Q
Chill
cumin is added twice...I think there it should be ajwain.. as per panchfodan ingredients added by him..
Well, it just happened to be that some similar ingredients like punchphoran but that is not what he meant. What he added was all Achari spices, you see, the ones we add while making any achar.
As per this recipe in your book you have added crushed coriander seeds not crushed cumin ...
Did you put cumin seeds and crushed cumin seeds
nice
no it is is crushed coriander seeds not crushed jeera though he says crushed jeera,,if u look in the beginning of the recipe.I think Sanjeevji said tht by mistake.
Ekta Nagar uuyyuyyu8u5
Sanjeev ji it is not kuta hua jeera tht u used in d video but kuta hua sabut dhaniya ...as it is shown in d video ... kuta hua jeera will give a v different n not so good taste,in fact other than whole jeera ,it is used only in roasted powdr form not in crushed form,dhaniya is used here n dhaniya will give correct taste. pl do the correction if possible.
Sir aap ney merey Q ka jwaab nahi diya
I know he is an Indian big celebrity but why adding garlic ginger paste after the cauliflower! This is just wrong
or did he just forget?
it doesn't matter when u add garlic and ginger as it will be cooked with all other spices and leaves its flavours in cauliflower,
Malini A Have you ever tasted what he cooked? Then how can you judge him? Success doesnt come just with luck.
Whats wrong with adding garlic ginger paste after the cauliflower? You know just one way of cooking. It doesnt hurt to learn new things.
Dinesh Ks Garlic and ginger paste need to be added after the onion is cooked so it release flavor at maximum (Millard's reaction). You can add the paste after the cauliflower but you wont reach the most benefits because the cauliflower will release water in to the oil so the garlic and ginger paste will not be caramelized, hence flavor lost. That's a standard practice all over India and proven method in north and south. It's like frying French fry by steaming, you will get the flavor but it's not good. If you think "It doesnt hurt to learn new things." I've been cooking for almost 20 years and I know that's because I bet 100% you don't know Indian cooking or even know how to cook properly or even know what I'm talking about!
Sukhi singh Would you add cumin seeds and mustard seeds after the curry is cooked? You can but the best way is to add the seeds after the oil is heated why? because the seed will crackle and the seeds will be toasted in the oil. Same as the garlic and ginger paste need to add after the onion is caramelized so that it get caramelized. I mean of cause anyone can do what they want but and the garlic and ginger paste will be cooked but it won't be fried in oil by adding after the cauliflower which is strange for a big chef to do that's for sure. BTW I'm not Indian but I have much respect in Indian cooking and it's history.
Gobhi ki khir banti hai
Achar mein pisi sarson bhi padti hai.
What to do in order to avoid splitting of yogurt in gravies ? When yogurt is added to a hot pan, it splits and gives off a bad taste. what can be done to avoid this ?
RITWIK KULKARNI keep stirring it that's the only way you can save it from splitting
priyal patel thank you for your timely reply. It is only tomorrow that I am going to cook this recipe. hope the trick works :)
Mix a tablespoon of besan in Dahi. This will also avoid splitting
I'm Mahdi's friend
I am not sure if the whole thing was careless or deliberate. Whoever it is that's producing the show needs to be careful. Small details like this can destroy a dish.
methi pehele sir Ji at least before mustard seeds
Mummy bol rae h aapne gobhi dhoi ni, Gandi baat.
Anubha gupta aap dho k Bna lo
Anubha gupta lol
bad recipe............