Pour spice dust in a bowl and add lemon juice to it. Give a mix and keep it aside to be used later.
for achari gobi
In a pan, heat 2 tablespoons oil and sauté cauliflower florets with some salt, until they’re half cooked. It should take about 10 minutes. Once done, take it out of the pan and keep it aside to be used later.
In the same pan, add 1 more tablespoon of oil. Heat oil and then add cinnamon stick, nigella seeds and mustard seeds. Let it sizzle for a couple of seconds to release the aroma.
Next, add garlic, ginger and sliced onions. Season with salt and give it a toss. Continue cooking until the onion gets softened.
Add the pickling spice that was kept aside and the tomato (puree or paste). Sprinkle the sugar. Let it cook in medium heat for 5 minutes or until the spices are cooked through. Once done you should see oil separating from the sides.
Pour 1 ½ cup water, add the florets cover the pan and simmer for 5 minutes.
Switch off the heat, and add the yogurt, fresh chili and cilantro leaves. Toss everything and check for salt. Add any if needed.
Serve warm.
Video
Notes
This curry can be made with any kind of meat or any other kind of vegetable as well.