This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.
Indian-ish© 2019 by Priya Krishna with Ritu Krishna. Photography © 2019by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Recipe information
Yield
4 servings
Ingredients
2
1
5
1
½
1
1
1
1
½
Preparation
Step 1
Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
Step 2
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
Step 3
Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
Step 4
Transfer potatoes and cauliflower to a platter. Top with cilantro.
How would you rate Roasted Aloo Gobi (Potatoes and Cauliflower)?
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Reviews (110)
Back to TopWell I did a real riff- used Yukon gold potatoes, cut to mimic cauliflower, didn't have ginger but used lemongrass and instead of chili powder, used 2 T chili crisp. It was wonderful!
Anonymous
9/15/2023
Great recipe...I much prefer this dryer version rather than the soupy Indian Restaurant variety. I roasted the veggies in my air fryer and instead of olive oil I tossed the veggies in a bowl with a little bit of melted ghee
John
Marina del Rey, California
5/13/2022
This recipe was amazing! I too roasted a little bit longer. Overall, super simple recipe and amazing flavor profile.
Jackie B
Montreal, Canada
10/6/2021
I agree: 6/5!! Well done Priya and Priya's mum. Sometimes cheat and add dark greens, because I don't know any better, and I can, and it is delicious.
K. Baker
Ontario, Canada
9/14/2021
I'd give this 6 stars. It's a simple dish but there's so much satisfaction to eat it even on its own. The lime juice added another dimension to this dish, don't omit it. I also liked that this version is not so oily. Thank you for sharing!
Anonymous
Singapore
8/3/2021
Thank you, Priya! I cannot get enough of this recipe. Love the matchstick ginger for a different texture & would recommend adding garlic & more heat as well. It's great as-is, but last time I made it with a few extras & it was amazing: Cubed paneer pan-fried in oil with turmeric & cumin seed, cubed leftover grilled chicken breast if I have it, last night I threw in some julienned basil (because summer) & topped everything with arugula. As other reviewers have mentioned, I could totally see adding chickpeas or fresh peas to the mix for another little pop.
Josh
MKE, WI
7/9/2021
I've tried several different aloo gobi recipes, but this is by far the best. I used small honey gold potatoes and just cut them in half. The flavor was incredible and the vegetables weren't mushy at all.
Bob S
Philadelphia, PA
5/29/2021