Step 1

Preheat oven to 400°F. In a large mixing bowl combine olive oil, ginger, garlic, dried fenugreek leaves, ground coriander, garam masala, chili powder, cumin seeds, nigella seeds, turmeric and salt to form a smooth paste.

Step 2

Add cauliflower, potatoes, tomatoes, shallots and green chilies into the mixing bowl and toss to coat well with the spice mixture, using your hands if needed. Spread the vegetables in an even layer on a parchment paper lined baking sheet.

Step 3

Roast aloo gobi for about 25 to 30 minutes until the vegetables turn brown and crispy on the edges, making sure to toss them half the way through roasting. Check to make sure vegetables are cooked well and glistening with oil on the surface.

Step 4

Stir in cilantro and lime juice. Adjust the seasoning and let cool.

Step 5

Transfer to a serving platter and garnish with more cilantro. Serve with basmati rice, dal, naan, paratha, pickles and chutney.