Lasooni Gobi

A traditional South Indian lentil stew cooked with vegetables and tangy spices.

SAMBAR

Choice of fish cooked with spiced onion and coconut milk

MASALA FISH

Lasooni Gobi is a spiced cauliflower dish featuring garlic as a dominant flavor, commonly enjoyed as an appetizer or snack in Indian cuisine. This version emphasizes aromatic spices like turmeric and cumin, creating a vibrant and savory profile, complemented by the heat of green chilies. Here's how to prepare it at home.

LASOONI GOBI (G)

Bell pepper, meat, eggplant, tomato, potato

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Keema Samosa

Wash the cauliflower thoroughly and cut it into small florets. Set aside.

Prepare the Cauliflower

Peel the garlic cloves and crush them using a mortar and pestle or a garlic press. Set aside.

Prepare the Garlic

In a large pan or skillet, heat the vegetable or mustard oil over medium heat.

Heat Oil

Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.

Add Cumin Seeds

Add the crushed garlic to the pan and sauté for about 1-2 minutes until it turns golden brown, being careful not to burn it.

Add Garlic

Add the cauliflower florets to the pan. Stir well to coat them in the garlic and oil mixture.

Add Cauliflower

Sprinkle turmeric powder, red chili powder, and salt over the cauliflower. Stir well to combine all the spices.

Add Spices

Cover the pan and cook on medium heat for about 10-12 minutes, stirring occasionally, until the cauliflower is tender but still slightly crunchy.

Cook Cauliflower

Once the cauliflower is cooked, sprinkle garam masala over it and mix well. Cook for another 2 minutes.

Finish with Garam Masala

Remove from heat, garnish with fresh coriander leaves, and serve hot.

Garnish and Serve

Cauliflower

Garlic cloves

Turmeric powder

Red chili powder

Garam masala

Cumin seeds

Oil (vegetable or mustard)

Salt

Fresh coriander leaves (for garnish)

Rinse 1 cup toor dal under running water until water runs clear. Add rinsed dal, 3 cups water and 1 tsp turmeric to a pressure cooker or heavy pot. Cook until soft and mushy: pressure cooker 3–4 whistles on medium heat (about 12–15 minutes including pressurizing) or simmer in a pot for 30–35 minutes, skimming foam. Once cooked, lightly mash the dal with the back of a ladle to a slightly smooth consistency and set aside. Keep some reserved hot water from cooking if needed for thinning.

Rinse and cook dal

Taste and adjust salt: add 1/2 tsp salt while cooking dal so it seasons through; you can adjust more later when mixing with vegetables.

While dal is cooking, wash and chop all vegetables into bite-size pieces so they cook evenly.

Prepare vegetables

In a wide saucepan, add the chopped vegetables (shallots, carrot, drumstick, eggplant) and 3/4 cup water. Bring to a simmer, cover, and cook over medium heat until vegetables are tender but not falling apart (about 8–12 minutes). If using a pressure cooker, give 1 whistle only for a quicker cook — be careful to avoid overcooking eggplant. Add the chopped tomato in the last 3–4 minutes so it breaks down and contributes tang.

Cook vegetables

To the simmering vegetables, add 2 tbsp sambar powder, 1 tbsp coriander powder, 1/2 tsp red chili powder (if using), 1 tsp jaggery, and the tamarind concentrate diluted in 2 tbsp water. Stir well, simmer for 3–5 minutes so the spices meld and tomatoes soften further.

Add spices to vegetables

Adjust consistency: if mixture is too thick, add up to 1/2 cup water to bring it to a stew-like consistency — remember dal will thin it further.

Pour the mashed dal into the vegetable pot. Stir to combine thoroughly. Add additional water (up to 1 cup) to reach desired sambar consistency — typically a medium-thin stew that coats a spoon. Bring the combined sambar to a gentle simmer for 6–8 minutes so flavors integrate. Taste and adjust salt, tamarind, or jaggery as needed.

Mix dal with vegetables

In a small pan, heat 2 tbsp oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1/4 tsp fenugreek seeds (if using), 2 broken dried red chilies, 10 curry leaves and 1/4 tsp asafoetida. Fry for a few seconds until the curry leaves are crisp and the spices become aromatic — do not burn.

Prepare tempering

Pour the hot tempering immediately into the simmering sambar. Stir once to distribute the flavors.

Turn off the heat. Stir in 1 tbsp lime or lemon juice and 2 tbsp chopped cilantro. Let the sambar rest for 5 minutes to allow flavors to meld. Reheat gently before serving if needed.

Final touches

Serve hot with steamed rice, idli, dosa or as desired. Sambar can be refrigerated for up to 3 days; reheat gently and adjust water and seasoning before serving.

toor dal (split pigeon peas), rinsed

water (for pressure cooking dal)

turmeric powder

salt (to taste, added with dal)

shallots or small onions, peeled (or 1 small red onion chopped)

carrot, cut into 1/2-inch pieces

drumstick (moringa) pieces, 1–2 inch (optional)

eggplant (brinjal), cut into 1-inch cubes

tomato, chopped

tamarind concentrate (or soaked tamarind pulp), diluted

coriander powder

sambar powder (store-bought or homemade)

red chili powder or Kashmiri chili (optional, for heat)

jaggery or brown sugar

salt (adjust later)

oil or ghee

mustard seeds

fenugreek seeds (optional)

asafoetida (hing)

curry leaves

dried red chilies, broken

cilantro (coriander leaves), chopped

lime or lemon juice

water (adjust consistency)

In a bowl, mix the fish fillets with turmeric powder, red chili powder, salt, and half of the garam masala. Allow it to marinate for at least 15 minutes.

Marinate the Fish

In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent. Then add minced garlic, ginger, and green chili. Cook for another 2-3 minutes until fragrant.

Sauté Aromatics

Stir in the chopped tomato and the remaining spice mix (coriander powder, cumin powder, and garam masala). Cook until the tomatoes are soft and the mixture is well combined, about 5 minutes.

Add Tomatoes and Spices

Gently add the marinated fish fillets to the pan. Pour in the coconut milk, ensuring the fish is submerged. Simmer on low heat for about 10-12 minutes until the fish is cooked through and flakes easily.

Cook the Fish

Remove from heat and garnish with chopped coriander leaves. Serve hot with steamed rice or naan.

Fish fillets (e.g. salmon, tilapia, or cod)

Coriander powder

Cumin powder

Onion, finely chopped

Garlic, minced

Ginger, minced

Green chili, slit

Tomato, chopped

Coconut milk

Fresh coriander leaves, chopped

Remove the leaves from the cauliflower and cut it into florets. Rinse the florets under cold water and set aside.

Mince the garlic cloves, grate the ginger, and finely chop the green chilies. Set aside.

Prepare Aromatics

In a large pan, heat the oil over medium heat. Once hot, add cumin seeds and allow them to crackle for a few seconds.

Sauté Spices

Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté until the garlic turns golden brown.

Add Aromatics

Add the cauliflower florets to the pan along with turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the cauliflower with the spices.

Cover the pan with a lid and cook for about 10-12 minutes, stirring occasionally, until the cauliflower is tender but still retains some crunch.

Simmer

Once cooked, remove from heat and garnish with fresh coriander leaves. Serve hot.

Garnish

Turmeric Powder

Red Chili Powder

Cumin Seeds

Garam Masala

Garlic

Ginger

Green Chilies

Oil (Vegetable or Ghee)

Fresh Coriander Leaves

Wash and dice the bell peppers, eggplant, tomatoes, and potatoes into small cubes.

Prepare the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground meat and cook until browned. Remove from the skillet and set aside.

Sauté the Meat

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.

Cook the Garlic

Add the diced bell peppers, eggplant, potatoes, and tomatoes to the skillet. Stir well and cook for about 10 minutes until the vegetables are tender.

Add the Vegetables

Return the cooked ground meat to the skillet. Add the dried basil, salt, and black pepper. Stir to combine everything and cook for an additional 5 minutes.

Combine Meat and Season

Serve hot, garnished with fresh basil if desired. Enjoy your Ratatouille as a main dish or a side.

Serve the Ratatouille

Bell peppers

Eggplant

Tomatoes

Potatoes

Ground meat (beef, turkey, or your choice)

Olive oil

Dried basil

Black pepper

Cut the goat meat into 1-inch cubes and set aside.

Prepare the Goat

Peel and cube the potatoes, chop the onions finely, and mince the garlic and ginger.

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, coriander seeds, and black mustard seeds. Sauté for about 1 minute until fragrant.

Cook the Spices

Add the chopped onions, and sauté until they turn golden brown, about 5-7 minutes.

Sauté Onions

Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Add Garlic and Ginger

Add the cubed goat meat to the pot, stirring to coat with the spices and onion mixture. Cook for about 5 minutes until the meat is browned.

Add Goat Meat

Pour in the tomato sauce, cayenne pepper, turmeric powder, garam masala, and salt. Mix well.

Add Tomato Sauce and Spices

Add the water and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 1.5 hours until the goat is tender, stirring occasionally.

After 1.5 hours, add the cubed potatoes to the pot. Stir well and continue to simmer for another 30 minutes, or until the potatoes are soft.

Add Potatoes

Once cooked, serve the Goat Vindaloo hot, garnished with fresh cilantro if desired. Enjoy with rice or naan.