Aloo Gobi (Cauliflower and Potato curry) a North Indian curry- a comfort food. It is one of my all time favorites and a dish that I make regularly.
The original version to make from the scratch takes some time like most of the other Indian recipes. So, it is natural that when I came across Suvir Saran’s recipe for oven roasted style, I literally jumped with joy. The recipe is super easy, takes less time than the original one and tastes just as good. Mine tasted even better!
- 3 Tbsp extra-virgin olive oil
- 3 cardamom pods
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 head cauliflower torn into medium florets
- 2 Medium potatoes- chopped
- 1 medium red onion, thinly sliced
- Coarse salt
- Red Pepper powder
- Turmeric powder (optional)
- Coriander leaves for garnish
For Seasoning (Totally optional)
- 1 Tbsp Olive oil
- 1/2 Tsp mustard seeds
- 1/2 Tsp cumin seeds
- Curry leaves
- Preheat oven to 400 degrees. Brush a gratin dish or any large baking dish with olive oil and set aside.
- Coarsely grind cardamom, cumin, coriander. I used a pestle and mortar.
- Arrange potatoes, onions and cauliflower in a large dish. Add oil, spices, salt and turmeric. Toss to coat.
- Transfer vegetables to the baking dish.
- Roast until tender for about 30-40 min stirring in between.
- Season with salt and pepper powder.
- Transfer to a serving dish.
Optional step: In a small pan heat some oil, add mustard seeds and cumin seeds. Let them splutter. Add curry leaves. Add to the roasted vegetables and mix well.