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Roasted Aloo Gobi

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Roasted Aloo Gobi
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 8
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Roasted Aloo Gobi

Roasting the cauliflower and potatoes adds clarity to the normally blurred flavors of aloo gobi. This recipe makes a ton, serve it to friends, or take the leftovers to work for a mid-week treat!

Ingredients

6
golden potatoes
1
head cauliflower
6
tablespoons butter
1
onion
2
teaspoons cumin seed
4
cloves garlic
2
inches ginger
5
Thai chiles
1
(14.5 ounce) can diced tomato
1 1/2
cups peas
2
tablespoons curry powder
Cilantro

Directions

  • 1 I reccomend using homade curry powder in this recipe. The recipe can be found here. http://www.tablespoon.com/recipes/curry-powder-recipe/1/
  • 2 Preheat the oven to 450°F.
  • 3 Prep the cauliflower and potatoes. Chop into bite sized pieces and place in 2 separate bowls. Melt the butter and add salt and half the curry powder to the butter. Split the butter mixture into the 2 separate bowls of veggies and toss to coat. Place the veggies on 2 baking pans. Put the potatoes into the oven about 7 minutes before the cauliflower. When everything is browned and tender, take the veggies out of the oven.
  • 4 Meanwhile, dice the onions, and make a paste out of the ginger, garlic, and chiles. (remove the seeds if you want it to be mild). Chop about 1/4 cup of the cilantro stems into small pieces.
  • 5 Cook the onions and cumin seed in some oil until the onions are browned. Add the ginger-garlic-chile paste and the cilantro stems, cook 2 minutes. Add the other half of your curry powder, cook 1 minute.
  • 6 Add the tomatoes and cook about 5 minutes. Taste and adjust seasonings. Add the peas and cook until it is heated through. Add the roasted potato and cauliflower and toss to coat. Remove from heat and add a handful of cilantro leaves.
  • 7 Serve with steamed basmati rice.
See Step By Step

Step By Step  

As prepared by The Food in my Beard,

I’ve made aloo gobi a few times, but when I have cooked it in the past it turns into a mushy blob of flavor.  Yes it tastes good, and it also tastes like it is supposed to, but every bite is the same.  You can’t make heads or tails of what is a potato and what is a cauliflower!  But when I have it at Indian restaurants, every bite is crisp.  The potatoes have a deep creamy potato flavor, and the cauliflower has a slight snap.

I don’t know how THEY do it, but after trying a few things, I have come up with a recipe that I think rivals most aloo gobi I have had out in the past.  My secret is roasting the cauliflower and potatoes separately to concentrate the flavors, then mixing them into the masala sauce at the last minute.  This recipe is far from a mushy blob!


In this huddle, the cauliflower is clearly the quarterback.
  • Melted butter with a little curry powder and salt goes on the cauliflower and the potatoes(in a seperate bowl).  Toss to coat.
  • Golden roasted veggies.
  • Onions and a chile-garlic-ginger paste to start the sauce.
  • Some cilantro stems followed by curry paste.
  • Tomatoes go in, cook a few minutes, then add the peas and heat through.
  • Very tasty!

Serve this with steamed basmati rice.  The linked recipe makes a ton, so either have people over, or be prepared to eat leftovers!  I have been bringing it in to work all week, and it is just as good as the first time!

Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
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