Oven-Roasted Aloo Gobi
This traditional Indian dish is usually fried before tossing with a fragrant spiced sauce. This version roasts the cauliflower and potatoes in the oven, making it easier and healthier too.
Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1 lb. potatoes, peeled and cubed
- 1 medium head cauliflower, cored and cut in small florets
- 5 Tbsp. vegetable oil, divided
- 1 Tbsp. minced fresh ginger
- 3 cloves garlic, peeled and minced
- 1⁄4 tsp. ground turmeric
- 1 tsp. salt
- 1⁄8 tsp. ground cayenne pepper
- 1 1⁄2 tsp. brown or black mustard seeds
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1⁄4 cup water
- 1⁄4 cup finely chopped cilantro
- Preheat oven to 400°F.
- Toss potatoes and cauliflower with 3 tablespoons oil and spread on a large baking sheet. Bake for 25 minutes until golden brown and tender.
- While the cauliflower and potatoes bake, heat a medium skillet over medium heat. Add the remaining oil, ginger, and garlic. Cook for 1 minute until fragrant. Add the turmeric, salt, cayenne pepper, mustard seeds, cumin, and coriander. Sauté for another 2 minutes. Add the water and cook for another minute or two, or until the water boils and the mixture forms a thick sauce.
- When the potatoes and cauliflower are done, remove from the oven and toss with the spice mixture. Transfer to a serving platter and top with cilantro. Serve immediately.