Aloo Gobi, a classic Indian dish made with potatoes (aloo) and cauliflower (gobi), gets a crispy, roasted twist in this oven-baked version. It’s spiced with aromatic Indian flavors and makes a perfect side dish or a light vegetarian meal.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 2 medium potatoes, diced into 1-inch cubes
- 1 medium cauliflower, cut into small florets
- 2 tbsp olive oil or melted ghee
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp red chili powder (adjust to taste)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp grated fresh ginger (optional, for extra flavor)
- 2 cloves garlic, minced
- ½ tsp dried fenugreek leaves (kasoori methi) (optional)
- 1 tbsp lemon juice
- Fresh cilantro, chopped (for garnish)
Instructions
1. Preheat & Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the Vegetables
In a large bowl, mix potatoes and cauliflower with olive oil, cumin seeds, turmeric, garam masala, ground coriander, chili powder, salt, black pepper, ginger, garlic, and dried fenugreek leaves. Toss well to coat evenly.
3. Roast in the Oven
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, stirring halfway through, until the potatoes are tender and the cauliflower is slightly crispy.
4. Finish & Serve
Remove from the oven and drizzle with lemon juice. Garnish with fresh cilantro.
Serving Suggestions
- Enjoy as a side dish with naan or roti.
- Serve with basmati rice and dal for a complete meal.
- Pair with a yogurt dip or raita for a cooling contrast.
Tips & Variations
- Add sliced onions and tomatoes for extra flavor.
- For extra crispiness, roast at 425°F (220°C) for the last 5 minutes.
- Substitute sweet potatoes for a slightly different twist.
This oven-roasted Aloo Gobi is healthy, crispy, and packed with flavor, making it a must-try for lovers of Indian cuisine.
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Aloo Gobi (Roasted in the Oven) – Easy & Flavorful
- Total Time: 40 minutes
Description
Aloo Gobi, a classic Indian dish made with potatoes (aloo) and cauliflower (gobi), gets a crispy, roasted twist in this oven-baked version. It’s spiced with aromatic Indian flavors and makes a perfect side dish or a light vegetarian meal.
Ingredients
- 2 medium potatoes, diced into 1-inch cubes
- 1 medium cauliflower, cut into small florets
- 2 tbsp olive oil or melted ghee
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp red chili powder (adjust to taste)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp grated fresh ginger (optional, for extra flavor)
- 2 cloves garlic, minced
- ½ tsp dried fenugreek leaves (kasoori methi) (optional)
- 1 tbsp lemon juice
- Fresh cilantro, chopped (for garnish)
Instructions
1. Preheat & Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the Vegetables
In a large bowl, mix potatoes and cauliflower with olive oil, cumin seeds, turmeric, garam masala, ground coriander, chili powder, salt, black pepper, ginger, garlic, and dried fenugreek leaves. Toss well to coat evenly.
3. Roast in the Oven
Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 30-35 minutes, stirring halfway through, until the potatoes are tender and the cauliflower is slightly crispy.
4. Finish & Serve
Remove from the oven and drizzle with lemon juice. Garnish with fresh cilantro.
Notes
- Add sliced onions and tomatoes for extra flavor.
- For extra crispiness, roast at 425°F (220°C) for the last 5 minutes.
- Substitute sweet potatoes for a slightly different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes