Aloo Gobi – Indian style Oven Roasted Cauliflower and Potatoes

🥘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

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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