Oven Roasted Aloo Gobi- (Cauliflower and Potato)

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. 

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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

Directions

  • 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.

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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.