Baked Aloo Gobi with Potatoes

Baked Aloo Gobi with Potatoes

A few years ago, I taught a vegan Indian food class, and it sold out within a few days. Everyone loved the rich, spicy flavors of India, and this dish will not disappoint! You can make it quickly, and it perfect for these cold winter days!

Aloo Gobi is a simple dish made from cauliflower and potatoes originating in the North Indian Punjab region. (“Aloo” is Urdu for potato, while “gobi” means cauliflower).  There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without.   I love both, but this one is my favorite.

I loved using Asafetida in this dish because it makes Indian food taste, well, Indian! You can find it in most Indian or international grocery stores for around $4.00. When used properly, a pinch of asafetida supercharges every other spice in the pan, like salt but in a funkier way (and without any sodium).

This is a quick and easy weeknight meal that can easily be re-heated for lunch the next day! Although it is a stand alone dish, I love it served over curried lentils! I like to serve this dish with my easy garlic Naan, cilantro, and vegan yogurt!


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Baked Aloo Gobi with Potatoes

  • Author: Stephanie Bosch

Description

Easy and delicious, this Aloo Gobi makes a perfect weeknight meal!  


Scale

Ingredients

  • 2 medium russet potatoes, cut into 1” cubes
  • 1 medium head of cauliflower, cut into small florets
  • 1 medium onion, very finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds, toasted
  • 1 tablespoon ginger, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon garam masala
  • ¾ teaspoon dried fenugreek leaves
  • Pinch of asafetida (optional, but recommended)
  • Pinch of cayenne (adjust according to preference)
  • 1 teaspoon salt, plus more for seasoning finished dish
  • 12 tablespoon fresh lime juice
  • ½ cup chopped cilantro leaves, chopped
  • Unsweetened vegan yogurt

Instructions

  1. Heat 2 tablespoons (or a solid glug) of oil in a large skillet or frying pan over medium-high heat. Add cumin seeds and fry until golden brown and beginning to pop. Reduce to medium heat and stir in onion. Cook until lightly browned. 
  2. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the garam masala, coriander, chili powder, fenugreek leaves, turmeric, and cayenne, and asafetida, and stir to combine.
  3. Add potatoes and cauliflower to pan, and toss to coat.
  4. Spread mixture in a large stoneware or 3” ceramic baking dish.
  5. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, lime juice, and unsweetened vegan yogurt. 
  6. Serve over lentils or rice. 

Notes

*Be sure to dice your vegetables evenly, so they cook evenly.