Achari gosht

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

A recipe I learnt by watching Naseem Aunty cook her legendary achari gosht. The name of this intensely flavoured dish comes from achar (pickle), as the spices used are generally associated with pickling. Eat with naan or basmati rice.


  • 2 tablespoons ghee or sunflower oil
  • 3 red onions, thinly sliced
  • 1 tablespoo


  • In a dry, heavy-based frying pan, roast all the pickling spices until they begin to pop and become fragrant, which takes about 30 seconds or so. Keep aside about 2 teaspoons of the roasted seeds and leave them whole, then grind the rest to a powder using a pestle and mortar or electric grinder.
  • Heat the ghee or oil in a heavy-based saucepan over medium heat. Once