cauliflower and potatoes

Easy aloo gobi recipe that will give you amazingly flavorful bites of cauliflower and potatoes that are tender with crisp edges and still hold their shape. Roasted in the oven but tastes authentic and delicious. A no fuss recipe with minimal cooking effort. No soggy sad looking mush!

Easy Aloo Gobi Recipe

olive oil

tbsp grated ginger

tbsp grated garlic

tsp dried fenugreek leaves (kasuri methi)

tsp coriander

tsp garam masala

tsp chili powder (Kashmiri chili is milder)

tsp cumin seeds

tsp nigella seeds (optional)

turmeric

cauliflower (cut in 1½ florets, 5 cups)

potatoes (medium, cut in 1 by 3/4 inch sticks, 2 cups)

grape tomatoes (cut in halves, see note)

shallots (or red onion)

green chili (sliced

tbsp chopped cilantro

lime juice

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.

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.

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.

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

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

A delicious little spiced up side dish you will love.

Indian Aloo Gobi (Spiced Cauliflower and Potatoes)

potatoes

cauliflower

ginger (chopped)

turmeric powder

tsp red chili powder

½ tsp garam masala powder

tbsp oil

salt (to taste)

In a kadai or thick bottomed pan like a wok, heat oil or ghee.

Lower the flame and add the potato wedges.

Stir the potatoes well and saute them on a low flame or simmer for 6 to 7 minutes. stir a couple of times while sauteing them.

Add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.

Add chopped ginger. stir again very well.

Spice up the gobi and aloo with turmeric powder, red chili powder and salt.

Stir again so that the spices are mixed uniformly and  the veggies are coated evenly.

Cover the pan with the lid, tightly.

Simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.

Occasionally, remove the lid and stir the aloo gobi well. cover and then again continue to cook. Do not add any water.

Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together

Serve aloo gobi with yogurt and/or naan bread.

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Easy Aloo Gobi Recipe

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Top 2 cauliflower and potatoes recipes from across the web

The most viewed cauliflower and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Aloo Gobi Recipe

Indian Aloo Gobi (Spiced Cauliflowe...

The most viewed cauliflower and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine