Maa ki Baat | Gobi Gajar ka Achar | Episode 7 | Chef Ranveer Brar

She is a mother, a cook, a story teller and so much more!
In this episode of #MaaKiBaat, Chef Ranveer Brar shares with her the some nice warming conversations and delicious Carrot and Caluiflower Aachar recipe which is followed by our guest mom from last 40 years. Watch the episode to learn how!
#Maakibaat #Gobigajarkaachar #ChefRanveer


Gobi Gajar ki Achaar

Preparation time: 10 minutes
Cooking time: 15 minutes + boiling time
Serves: 4
Ingredients
3 Carrots, cut into thick strips
250 gm Cauliflower florets

For the paste

10-12 Garlic cloves
3 large Onions, roughly sliced
2 inch-Ginger, roughly sliced

Vinegar ; Jaggery Syrup
¼ cup Vinegar
½ cup Jaggery, roughly chopped

For the masala

¼ cup Mustard Oil
Prepared paste
1 tsp Red Chilli powder
Salt to taste
2 tsp Garam masala

Boiled Carrots ; Cauliflower
Vinegar ; Jaggery Syrup
1 tbsp Mustard seeds, coarsely grounded

Process:-
● In a grinder, add ginger, garlic and onions. Grind it into a fine paste. Keep aside for further
use.
● In sauce pan, add vinegar, bring it to a boil, reduce the flame and then simmer for 3-4
minutes. Then add jaggery, cook till it melts and reduces to a semi thick consistency.
● Meanwhile in another pan, heat mustard oil to a smoking point, reduce the flame. Add
prepared paste, mix well until raw smell goes off.
● Add red chilli powder, salt and garam masala, mix well. Add par-boiled carrots and
cauliflower, mix well.
● Add vinegar & jagery syrup, mix well. Add coarsely grounded mustard seeds, mix well.
● Remove it from the flame and let it cool down to a room temperature.
● Store it in an airtight container for 4-6 months.
● Enjoy with the choice of paratha.

Cuisine - Indian

Course - Veg Accompaniments

Dish - Veg Accompaniments