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Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe
Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish. Try this version or gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options).
My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.
Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for. You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!
More Indian Sides from the blog
- Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
- Bombay Potatoes
- Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
- Okra Kuzambu – Okra in tamarind coconut sauce.
- Gobi Gajar Matar – Cauliflower Carrot Peas
- Instant Pot Aloo gobi
- Cabbage stir fry
- Bhindi Pyaaz – Okra onion stir fry
- 8 spice Veggie Stir fry
- Crunchy Spiced Potatoes
Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi.
Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi.
This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!
Tips to make the Best Aloo Gobi:
- You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.
- Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
- There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.)
- As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking.
Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
Ingredients
- 1 small head of cauliflower, , 2 heaping cups
- 2 medium potatoes, (yukon gold or white), about 2 cups cubed
Spicing:
- 1 tsp turmeric, , divided
- 1 tsp ground cumin, (1/2 tsp if you dont like cumin)
- 1 tsp ground coriander, , optional, but nice
- 1/3 tsp cayenne, or paprika
- 1/2 tsp garam masala, or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
- 3/4 tsp salt
- 1 tbsp minced ginger, , (1 inch ginger minced)
- 1 tbsp minced garlic or 1 tsp garlic powder
- 2 tbsp water
- 1 tsp oil
- cilantro and lemon juice for garnish
- Other flavor additions: 1/2 tsp amchur(dry mango powder), 1/2 tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)
Instructions
- Chop the cauliflower into small florets and put in a large bowl.
- Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.
- In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well.
- Let the cauliflower and potatoes sit for a minute. Sprinkle some more turmeric and mix lightly (optional).
- Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose.
- Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice.
- Serve hot with dals, curries, flatbread. Perfect side to chana masala or butter tofu.
Video
Notes
Variations: Add 1 hot green chili, finely chopped with the ginger and garlic. Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi. Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar. Add 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume. Add 1/2 tsp toasted cumin seeds instead of ground cumin Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer). Nutrition is for 1 serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was excellent! All the satisfying flavors but not greasy or heavy. A lovely meal. We had leftover tofu and just added it to the mix. Turned out great.
yay! thank you
Turned out soooo good! I broiled it for a few minutes to get some charred taste- yumilicious! Thank you!
yummmmyyyyyy
Easy to prepare, and, delicious.
I added some chickpeas for protein and served with mango chutney.
Awesome
Delicious! Love the spice mix and shall definiterly make this dish again!
This was so simple and delicious! It is going into my meal prep rotation as a “dry side”.
I followed the directions, the aloo gobi was not cooked, still half raw . Covered it with tin foil for 15 min. Still raw. Added 1/4 of water and another 15 min. Will have to find a different way. Took over an hour .
That is really weird. Mine always gets done in 30 mins. Maybe your oven is not heating to the right temperature? What kind of pan did you use?
I sometimes have the problem with potatoes that don’t cook properly no matter how long I cook them. I think it has nothing to do with cooking. I don’t mind the cauliflower to be a bit crunchy.
This is what I found on the net:
“During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato.”
Someone else told me it may be due to the time and how potatoes are harvested and packed. This
‘phenomena’ has happened to me only for the past few years, which makes me wonder whether it may also have something to do with harvesting and storage before produce reaches the shops. On the odd occasion it also has happened with organic potatoes.
I cooked this dish today and it was done in 45 minutes. I use a shallow dish so the vegetables don’t end up in a pile.
Hi Richa, I don’t have fresh ginger on hand—do you think the aloo gobi would taste terrible if I used ground (powdered) ginger instead? Best wishes and many thanks, Lisa
I have the same question. ?
I always make it with ginger powder and I’m happy with the result. My family likes it better anyway since they don’t like the crunch of ginger pieces (though I’d prefer it!)
Totally delish.
Totally awesome ! thanks for popping in
This was delicious. Thanks! I doubled the spice because my daughter and I like a heavier spice and it was delicious!
spicy! i like it
I needed a recipe that was short on prep time and massive on flavour with two little ones at home and elders to please – this recipe totally delivered!! Thank you.