This recipe for Baked Indian Potatoes with Cauliflower is the easiest way to make a sheet pan version of Aloo Gobi! So healthy + flavorful! This is such a popular dish in any Indian kitchen or restaurant. The stovetop version is awesome but with this recipe, you can simply pop the veggies in the oven freeing you up to make the rest of your meal!
What Is Aloo Gobi ?
Aloo = Potatoes
Gobi = Cauliflower
Aloo Gobi = Potatoes with Cauliflower
Sabzi = Other times referred to as subji, aHindi word for vegetable dish. Typically eaten alongside rice + roti or chapati. A dry sabzi is made in most Indian homes with dry spices instead of a sauce or curry base that you might find in a restaurant.
Tara’s Tips For Perfect
Baked Indian Potatoes with Cauliflower
- Potatoes
- Russet or gold work equally as well in this recipe
- Cut the potatoes into evenly sized cubes to ensure even cooking
- Peel or don’t peel – entirely up to your taste preference
- Cauliflower
- Fresh or frozen, both work well here
- Be sure the florets are
- Cut the potatoes into evenly to ensure even cooking
- Oven-Roasting
- I like to use a silicone liner when I roast sheet pan veggies in my oven but foil works well too.
- One tablespoon of oil is included in the recipe instructions. If you prefer to use oil spray, that works ok too but be sure to spray the potatoes + cauliflower in the bowl prior to applying spices. Alternatively, you could make this oil-free by coating the vegetables in 2-3 tablespoons of water prior to mixing the spices.
- Don’t crowd the pan, be sure everything is in a single layer to cook evenly.
- Microwave Option
- I like to cut the oven time down by putting my potatoes in the microwave for 5 minutes prior to baking. This helps the two vegetables to be done cooking at the same time. This is optional and you could skip it. The cauliflower is crispy at the end + not mushy. If you use a microwave, try it!
- Serving Suggestions
- Perfect as is, just eat with a fork!
- Top with chopped cilantro to taste.
- Eat as is or eat in traditional Indian fashion alongside Roti, chapati, Basmati Rice, Instant Pot Indian Turmeric Quinoa, or Quinoa Upma Recipe.
- Leftovers
- Store in an airtight glass container for up to 5 days. Reheat in the microwave or stovetop when ready to eat.
Baked Indian Potatoes with Cauliflower (Aloo Gobi)
This sheet pan Aloo Gobi is the easiest way to cook Baked Indian Potatoes with Cauliflower! Baking in the oven frees up your kitchen time!
Ingredients
- 2 russet or yukon gold potatoes (washed, cut into evenly sized cubes, peeling is optional)
- 1 head of cauliflower or 16 ounces frozen (cut into evenly sized florets)
- 2 tsp olive or avocado oil
- 1 tsp turmeric
- 1/4 to 1 tsp red chili pepper powder (to taste, be careful! this determines the spice level, use only a little if you are spice sensitive)
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp ginger powder
Directions
- Step 1 Preheat oven to 425 degress F
- Step 2 Place cubed potatoes on a glass plate and microwave on high for 5 minutes
- Step 3 Carefully remove potatoes from microwave, place in a large bowl with cauliflower.
- Step 4 First add the oil (if using) to the bowl and mix. Once covered in the oil, add all spices. Gently stir everything until fully coated with the spices.
- Step 5 Transfer the mixture to a silicon or aluminum foil lined baking sheet. Bake in 425 degree oven for 25 minutes or until vegetables are cooked through and slightly golden brown.
- Step 6 Carefully remove from oven and serve with rice and/or roti. Garnish with fresh cilantro to taste.
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