Spice up your dinner table with our oven roasted aloo gobi, which features tender potatoes and cauliflower enhanced with a symphony of Indian spices. Say goodbye to mushy aloo gobi with this easy recipe, which is naturally vegan and gluten-free.

Straight from the heart of Punjab, this homestyle aloo gobi transforms humble cauliflower and potatoes into a vibrant, aromatic dish bursting with warm spices and deliciousness. A winter staple, this is the most humble vegetable dish that goes really well with homemade rotis and a bowl of fresh homemade yogurt.
I have been making oven roasted aloo gobi ever since I discovered roasting vegetables after moving to the United States. This recipe is super easy, very flavorful, naturally gluten-free, and is vegan. Potatoes (aloo) are used a lot to make vegetarian dishes in Punjabi households - both to bulk up a humble vegetable dish and to add carbs like in my aloo methi recipe, aloo gaajar mutter stir fry, and even aloo asparagus. So many options!
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🥘Why oven roasting?
Since moving to the States, I have not been a big fan of cooking Aloo Gobi the traditional way. The Gobi (cauliflower) that we grow or get here at the grocery stores has a high water content in it, which causes the cauliflower to get very mushy in the time the potatoes are cooked. Therefore, over time, and after trying many different permutations and combinations of cooking times and methods, I have found that the recipe that this oven roasted version is my favorite way to cook and eat Aloo Gobi.
The flavor profile is the same, but texture is much better since both the Gobi and Aloo hold their form. The extras that I add are major upgrades to the basic recipe. I hope you will try this one.
✨Why you'll love this recipe?
- Pantry ingredients - The recipe uses basic pantry ingredients and Indian spices along with aromatics that are easily available.
- Budget friendly - This humble dish with inexpensive ingredients packs a flavor punch. It is easy to make for a home-style dinner or for a party and impress your guests.
- Great for meal-prep - You can oven roast and prep your potatoes and cauliflower ahead of time.
📋Recipe Ingredients
- Potatoes and Cauliflower - Aloo and gobi, that is. I have used russet potatoes in this recipe but red potatoes will work as well. I have not made this with frozen cauliflower, but I had a friend try it, and the recipe worked fine.
- Aromatics - The usual culprits (as in my mixed lentil dal recipe)!! Ginger, garlic, onion, green chili and cilantro! Green chili is optional!
- Spices - Fennel seeds are a must in this recipe to separate it from any other aloo gobi recipe that you might have had or made. They add a floral anise flavor which works great. I have used turmeric, cayenne, and coriander powders along with my homemade garam masala to finish the recipe.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
📖Substitutions, Additions and Variations
- Potatoes - instead of russet potatoes, you can use another kind of potatoes as well. The texture and taste might vary a little based on the choice of potatoes used.
- Frozen cauliflower - I have not tested this recipe with frozen cauliflower but based on feedback from some who have, it works the same way
- Red bell pepper - you can add sliced red bell pepper to add crunch to the recipe. If using, add it along with the onions in step 4
- Spicy - you can make this dish spicy by using thai chili or serrano pepper instead of a jalapeno or other green chili. You can also use a hotter red chili powder instead of cayenne.
👩🍳Steps to make this recipe
Preheat the oven to 425°F (220°C). Take a rimmed cookie sheet and spray it generously with non stick spray.
Step 1: Add the peeled and cubed potatoes and cauliflower florets to your prepared cookie sheet. Add olive oil, salt and just over a pinch of turmeric powder. Using clean hands or a rubber spatula, give it a mix. Shake the cookie sheet so that the cauliflower and potatoes in a single layer (Image 1). Roast in the oven for 20-25 minutes, shaking the cookie sheet once at about 10 minute mark.
Step 2: When about 10 minutes remain on your oven timer, set a heavy-bottomed pan on medium-high heat. Add remaining oil to the pan and let the oil heat up. Once the oil is shimmering, add the cumin and fennel seeds (Image 2).
Step 3: Once the cumin and fennel seeds start to slightly splutter, add in garlic and green chili (if using), and cook for about 30 seconds (Image 3).
Step 4: Add the chopped onion along with a pinch of salt (Image 4). Stir and cook for about a minute.
Step 5: Lower the heat to medium and add the remaining turmeric powder, cayenne powder, and coriander powder. Mix and cook for 1 minute before adding ginger (Image 5). Mix and cook for 2-3 minutes or until the raw smell of ginger goes away. This is your masala.
Step 6: By now your oven roasted potatoes and caulioflower should be done. Take them out from the oven, let rest for a minute or two and then transfer the roasted veggies to your pan with the masala (Image 6). Add a little more salt.
Step 7: Add garam masala and kasoori methi (Image 7).
Step 8: Finish the oven roasted aloo gobi with chopped cilantro and a squeeze of lemon juice (Image 8). Give everything a mix and adjust salt if needed.
💡Vaishali's Tips!
- Cutting the veggies: Cut the potatoes and cauliflower roughly the same size. This will result in perfectly roasted veggies that are done at the same time.
- Clean hands are your best tool - use your hands to coat the potatoes and cauliflower with oil, turmeric and salt. This is the best way to ensure you don't miss any pieces.
- Oven Roasting - The cauliflower and potatoes, once roasted, should have some light brown spots on them. That is where the flavor lies.
- Prep ahead - the aloo and gobi can be roasted ahead of time and stored in the refrigerator. When ready, cook the masala and mix with the roasted veggies.
- Coriander powder - I always recommend fresh ground coriander powder. You do not have to grind it fresh every time you cook anything, but grind a small batch using a spice grinder and keep on hand.
- Do not cover - the pan while cooking.
🫙Storage, freezing, and reheating instructions
- Store in an airtight container for up to 5 days.
- Can be frozen for up to 3 months.
- Reheat in the microwave for 30-45 seconds. If frozen, thaw and then reheat.
❓FAQs
Serve it with homemade whole wheat rotis or garlic naan. Pair it up with Mixed Lentil Dal for a nutritionally solid vegetarian meal.
Not in the part of India I'm from. But Indian cuisine is regionally diverse, and I have seen people from other parts of India cooking aloo gobi with tomatoes or even a curry sauce.
Yes. As is the case with most Indian dishes, aloo gobi tastes even better the next day.
Related
Looking for other recipes like this? Try these:
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love – Vaishali
Aloo Gobi – Indian style Oven Roasted Cauliflower and Potatoes
Equipment
Ingredients
- 3 potatoes medium, peeled and cut into cubes
- 1 cauliflower small, cut into florets (about 3 - 4 cups)
- 2 tablespoon olive oil divided
- Salt to taste
- ½ teaspoon turmeric powder divided
- 1 onion chopped (1 cup)
- 2 cloves garlic minced
- 1 green chili chopped (optional)
- 1 inch piece ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon cayenne or red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi
- ½ lemon juiced
- 4-5 sprigs cilantro tough stems removed and chopped
Instructions
- Preheat the oven to 425 degrees F or 220 degrees C. Spray a big cookie sheet with non stick spray.
- Add the peeled and cubed potatoes and cauliflower florets to your prepared cookie sheet. Add 1 tablespoon olive oil, 1 teaspoon salt and ¼ teaspoon turmeric powder. Using clean hands or a rubber spatula, give it a mix. Shake the cookie sheet so that the cauliflower and potatoes in a single layer. Roast in the oven for 20-25 minutes, shaking the cookie sheet once at about 10 minute mark.
- When about 10 minutes remain on your oven timer, set a heavy-bottomed pan on medium-high heat. Add remaining 1 tablespoon olive oil to the pan and let the oil heat up.
- Once the cumin and fennel seeds start to slightly splutter, add in garlic and green chili (if using), and cook for about 30 seconds.
- Add the chopped onion along with a pinch of salt. Stir and cook for about a minute.
- Lower the heat to medium and add the remaining turmeric powder, cayenne powder, and coriander powder. Mix and cook for 1 minute before adding ginger. Mix and cook for 2-3 minutes or until the raw smell of ginger goes away. This is your masala.
- By now your oven roasted potatoes and cauliflower should be done (check a potato with a fork). Take them out from the oven, let rest for a minute or two and then transfer the roasted veggies to your pan with the masala. Add a little more salt.
- Add garam masala and kasoori methi. Finish the oven roasted aloo gobi with chopped cilantro and a squeeze of lemon juice. Give everything a mix and adjust salt if needed. Serve hot with chapathi/roti.
Notes
- Step by step photos: I have included step by step photos and instructions in the blog post for your help.
- Cutting the veggies: Cut the potatoes and cauliflower roughly the same size. This will result in perfectly roasted veggies that are done at the same time.
- Clean hands are your best tool - use your hands to coat the potatoes and cauliflower with oil, turmeric and salt. This is the best way to ensure you don't miss any pieces.
- Oven Roasting - The cauliflower and potatoes, once roasted, should have some light brown spots on them. That is where the flavor lies.
- Prep ahead - the aloo and gobi can be roasted ahead of time and stored in the refrigerator. When ready, cook the masala and mix with the roasted veggies.
- Coriander powder - I always recommend fresh ground coriander powder. You do not have to grind it fresh every time you cook anything, but grind a small batch using a spice grinder and keep on hand.
- Do not cover - the pan while cooking.
Biju
Loved discovering the oven roasting method of making aloo gobi. My aloo gobi would always turn to a mush but thanks to your recipe, we have discovered a new way of enjoying this Indian favorite!
imtesal
it looks yummy
Heddy Siddle
Now I am hungry, and I want to watch a movie!
Vaishali
🙂 <3
Jen @ Jenron Designs
I have been trying to find more way to add cauliflower into our meal plans. I have noticed that Indian cuisine tend to use cauliflower a lot of their recipes. It pairs so brillantly with the traditional spices , so this recipe is perfect! Thank you!
Vaishali
It does Jen. Thanks!!
Angela Hoyos
I am obsessed with cauliflower, I make a delicious cauliflower and potato curry; stew that I eat over veggies or chicken or brown rice. I've never made something like this before but I am definitely going to try it since I love spices so much. Thank you for sharing.
Vaishali
Thanks Angela. I am sure this will along the same flavor profile but a different texture since this is a dry, roasted preparation.
Sarah Fatima
Very different recipe. I always cook cauliflower on the stove but never bake it in the oven. I think seasoning make this Aloo Gobhi recipe a totally different taste. 🙂 sound delicious.. !
Charlotte Jessop
An excellent recipe! And it looks like one I actually understand and feel like I could make myself. Aloo ghobi is a favourite in our house, plus both potatoes and cauliflower are cheap so it's a double win for me!
Nicole
Thanks for sharing your recipe. Indian food is some of my favourites - but oftentimes the recipes seem complicated for someone who wasn't raised cooking them - this one seems so straightforward. There are a lot of steps to the spices, but nothing that is scary for those of us who aren't quite so adept in the kitchen. As soon as the summer heat abates, I'm going to give this a try.