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Roasted Aloo Gobi

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The Food in My Beard
Updated Mar 14, 2017
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Roasted cauliflower and potatoes adds plenty of flavor to aloo gobi. This recipe makes a ton, serve it to friends, or take the leftovers to work for a mid-week treat!

More About This Recipe

  • 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 what the secret is, 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. I reccomend using homade curry powder in this recipe. Serve this with steamed basmati rice. This 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!

Roasted Aloo Gobi

  • Prep Time 30 min
  • Total 45 min
  • Servings 8
  • Ingredients 12
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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 can (14.5 oz) diced tomato
  • 1 1/2 cups peas
  • 2 tablespoons curry powder
  • Cilantro

Instructions

  • Step 
    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/
  • Step 
    2
    Preheat the oven to 450°F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    7
    Serve with steamed basmati rice.

Nutrition

No nutrition information available for this recipe
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