Aloo Gobi is a classic Indian dish made with potatoes (Aloo) and cauliflower (Gobi), seasoned with aromatic spices. This oven-baked version gives the vegetables a wonderfully crispy texture while enhancing their rich, savory flavors. Perfect as a main course or a side dish!
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Ingredients
- 500 g (about 1 lb) potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 3 tbsp olive oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili powder (optional, for heat)
- 1 tsp salt (adjust to taste)
- Freshly ground black pepper
- Juice of half a lemon
- Fresh cilantro (coriander leaves) for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the diced potatoes and cauliflower florets. Drizzle with olive oil, then add cumin seeds, turmeric, garam masala, ground coriander, chili powder (if using), salt, and pepper. Toss well until the vegetables are evenly coated with the spices.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded to allow them to roast evenly and become crispy.
Bake in the preheated oven for 35–40 minutes, flipping the vegetables halfway through to ensure even browning.
Once golden and crispy, remove from the oven. Drizzle with fresh lemon juice and garnish with chopped cilantro.
Serving Suggestions
- As a Main Dish: Serve with basmati rice and a side of yogurt.
- As a Side Dish: Pairs well with grilled meats, fish, or other Indian curries.
- In a Wrap: Stuff into flatbreads with some raita for a flavorful wrap.
Tips & Variations
- Extra Crispiness: Turn on the broiler for the last 2–3 minutes of baking for an even crispier texture.
- Add More Veggies: Try adding sweet potatoes, carrots, or green peas for extra variety.
- Vegan-Friendly: This recipe is naturally vegan, but you can serve it with coconut yogurt or vegan raita for added flavor.
This Oven-Baked Aloo Gobi is quick, healthy, and bursting with flavor—perfect for a satisfying, easy meal any day of the week!
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Oven-Baked Aloo Gobi – Crispy and Flavorful!
- Total Time: 50 minutes
Description
Aloo Gobi is a classic Indian dish made with potatoes (Aloo) and cauliflower (Gobi), seasoned with aromatic spices. This oven-baked version gives the vegetables a wonderfully crispy texture while enhancing their rich, savory flavors. Perfect as a main course or a side dish!
Ingredients
- 500 g (about 1 lb) potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 3 tbsp olive oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili powder (optional, for heat)
- 1 tsp salt (adjust to taste)
- Freshly ground black pepper
- Juice of half a lemon
- Fresh cilantro (coriander leaves) for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the diced potatoes and cauliflower florets. Drizzle with olive oil, then add cumin seeds, turmeric, garam masala, ground coriander, chili powder (if using), salt, and pepper. Toss well until the vegetables are evenly coated with the spices.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they’re not overcrowded to allow them to roast evenly and become crispy.
Bake in the preheated oven for 35–40 minutes, flipping the vegetables halfway through to ensure even browning.
Once golden and crispy, remove from the oven. Drizzle with fresh lemon juice and garnish with chopped cilantro.
Notes
- Extra Crispiness: Turn on the broiler for the last 2–3 minutes of baking for an even crispier texture.
- Add More Veggies: Try adding sweet potatoes, carrots, or green peas for extra variety.
- Vegan-Friendly: This recipe is naturally vegan, but you can serve it with coconut yogurt or vegan raita for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes