Lassuni Gobi Recipe
Make Lassuni Gobi Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower and Marinade
Temper and Garnish (Lassuni = garlicky, finished with garlic)
Optional for shallow-frying / Crisping
Method
Cauliflower and Marinade
- 1
Prep cauliflower
Wash the cauliflower, remove outer leaves and core, and cut into bite-size florets. Pat dry on a kitchen towel to remove excess moisture so the marinade adheres.
- 2
Make marinade
In a large bowl, whisk together yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, ground cumin, ground coriander and salt until smooth. Stir in besan or cornflour to help the marinade stick and give a light crust when cooked.
- 3
Marinate
Toss the cauliflower florets into the yogurt mixture, coating each piece thoroughly. Cover and let marinate 30 minutes at room temperature or up to 2 hours in the refrigerator. If refrigerating, bring to room temperature 20 minutes before cooking.
Cooking (Bake or Shallow-fry)
- 4
Option A - Bake (healthier, crispy exterior)
Preheat oven to 220°C (425°F). Line a baking tray with parchment and lightly oil. Arrange marinated florets in a single layer, leaving space between pieces. Drizzle 1 tablespoon oil over florets. Bake 18–25 minutes, turning once halfway, until edges are golden and florets are tender. For extra color, switch to broil/grill for 2–3 minutes while watching closely.
- 5
Option B - Shallow-fry (traditional crisp)
Heat 1/2 cup oil in a heavy skillet over medium-high heat. When hot (not smoking), add the marinated florets in batches without overcrowding. Fry 4–6 minutes per batch, turning occasionally, until golden-brown and crisp on edges. Transfer to a plate lined with paper towels to drain excess oil.
Temper and Garnish (Lassuni Finish)
- 6
- 7
Fry garlic and aromatics
Fry the garlic, stirring constantly, 1–2 minutes until it turns golden and fragrant but not burnt (reduce heat if browning too quickly). Add slit green chilies and curry leaves and sauté 20–30 seconds—curry leaves will crisp up and release aroma.
- 8
Combine with cauliflower
Add the baked or fried cauliflower to the skillet with the garlic tempering. Toss gently to coat, and sprinkle kasuri methi and garam masala over the florets. Cook 1–2 minutes, stirring, so the spices bloom and the garlic flavor infuses every piece.
- 9
Finish and serve
Turn off the heat. Taste and adjust salt or sprinkle a squeeze of lemon juice if desired. Transfer to a serving platter, garnish with chopped cilantro and lemon wedges. Serve hot as an appetizer or side.