Name: Spiced Aloo Gobi Traybake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3 cups cauliflower florets; 3 medium potatoes (cubed); 2 tbsp vegetable oil; 1 tsp cumin seeds; ½ tsp ground turmeric; 1 tsp ground coriander; ½ tsp red chili powder (adjust to taste); 1 tsp salt (or to taste); 1 tsp grated fresh ginger; 1 tsp minced garlic; 1 tbsp lemon juice; Fresh cilantro leaves (for garnish); ½ tsp ground cumin; ¼ tsp ground coriander; ¼ tsp ground turmeric; Plain yogurt or raita (for serving); Soft-boiled egg (optional, for serving)

Description

A one-pan roasted version of the classic Indian aloo gobi. Cauliflower and potatoes tossed with aromatic spices and oven-roasted to golden perfection.

Ingredients

Scale

3 cups cauliflower florets
3 medium potatoes (cubed)
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp ground turmeric
1 tsp ground coriander
½ tsp red chili powder (adjust to taste)
1 tsp salt (or to taste)
1 tsp grated fresh ginger
1 tsp minced garlic
1 tbsp lemon juice
Fresh cilantro leaves (for garnish)

Optional for Indian-Inspired Twist

½ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
Plain yogurt or raita (for serving)
Soft-boiled egg (optional, for serving)

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or lightly grease it.

Prep the vegetables:

Chop the cauliflower into bite-sized florets. Cube the potatoes (skin-on or peeled as preferred) into similar-sized pieces for even roasting.

Season:

In a large mixing bowl, combine the cauliflower and potatoes with vegetable oil, cumin seeds, turmeric, coriander, red chili powder, salt, ginger, and garlic. Toss until everything is evenly coated.

Bake:

Spread the mixture in a single layer on the baking tray. Bake for 30–35 minutes, flipping once halfway through, until the potatoes are crisped and the cauliflower is golden on the edges.

Finish:

Remove from the oven. Drizzle with lemon juice and garnish with chopped fresh cilantro.

Serve:

Best served warm as a main dish or side. Pair with plain yogurt or raita and a soft-boiled egg for extra richness.

Notes

Make it spicy: Add chopped green chilies or a pinch of garam masala for an extra kick.
Customize the veggies: Add red onion wedges, green beans, or bell peppers for more variety.
Air fryer option: Toss everything in spices and roast in an air fryer at 380°F for 15–18 minutes.
Meal prep tip: This dish holds up well in the fridge for 4 days and makes a great lunchbox filler.
Vegan-friendly: The recipe is naturally vegan, just ensure your yogurt pairing is plant-based if needed.
Flavor trick: Toast cumin seeds in oil before mixing to deepen their aroma.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Indian

Nutrition

Calories: 210