Aloo Gobi – Indian style Oven Roasted Cauliflower and Potatoes
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.
Servings: 4
Calories: 251kcal
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.
Nutrition
Calories: 251kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 95mg | Potassium: 1220mg | Fiber: 9g | Sugar: 6g | Vitamin A: 216IU | Vitamin C: 113mg | Calcium: 83mg | Iron: 3mg
