Aloo Gobhi (Indian Roasted Potatoes & Cauliflower)
We hold Indian cuisine in high esteem in our household. The bright, bold dishes, adorned with fragrant fresh herbs really elevate many seasonal vegetables.
The move that makes this recipe is roasting the potatoes and cauliflower first (a tip we picked up from Priya Krishna's book Indian-ish) before folding them together with the other ingredients in the pan. Instead of everything turning soft and blending together, you get pieces with toasty edges and crispy texture.
Once the vegetables come out of the oven, the rest of the dish comes together in about 15 minutes. Sautéed onion, fresh ginger, garlic, and a short list of warm spices build into a fragrant base, the roasted vegetables go in, and dinner is done.
When are cauliflower and potatoes in season?
Cauliflower is a cool-season crop — it does its best work in the cooler temperatures of fall, which is when we typically have it available here on the farm. Potatoes overlap beautifully. We harvest ours in late summer, and they store well through fall and into winter. So from September through October, you've usually got both on hand at the same time, which makes this a perfect seasonal dinner.
Aloo Gobhi
Ingredients:
For roasting:
1 lb. yellow potatoes, cut into ½-inch x 2-inch sticks
1 medium head cauliflower, cut into bite-sized florets
3 Tbsp cooking oil
Salt and pepper, to taste
For the pan:
2 Tbsp cooking oil
1 small yellow onion, diced
1 Tbsp fresh ginger, minced
2 garlic cloves, minced
½ tsp coriander
½ tsp turmeric
¼ tsp paprika
¼ tsp cumin
1 Tbsp tomato paste
Pinch of garam masala, to taste
Pinch of chili flake, to taste
Salt, to taste
To finish:
Juice of 1 lemon
¼ cup fresh cilantro, chopped
¼ cup green onion, chopped
Lemon wedges, for serving
Directions:
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Add the potatoes and cauliflower to a large bowl and toss with oil. Spread in an even layer on the prepared baking sheet and season with salt and pepper.
Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and have some golden-brown edges. Set aside.
While the vegetables roast, heat the remaining oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, for 4–6 minutes until translucent.
Reduce heat to medium. Add the ginger, garlic, coriander, turmeric, paprika, and cumin. Stir and cook for about 1 minute, until fragrant.
Add the tomato paste and a small splash of water to loosen the mixture. Cook for another 3–4 minutes, stirring often, until the mixture thickens and caramelizes slightly.
Add the roasted potatoes and cauliflower and gently fold everything together — take your time here and work carefully so you keep those crispy edges intact. Add the garam masala, chili flake, and salt to taste. Cook for 5 more minutes.
Remove from heat, squeeze the lemon juice over the top, and adjust seasoning if needed. Garnish with cilantro and green onion and serve with a lemon wedge.