Oven-Roasted Aloo Gobi (Potato & Cauliflower) (Serves 2)
Restaurant-style flavor with weeknight ease: aloo gobi (potato + cauliflower) roasted in the oven so it gets browned edges without constant stirring. No mushrooms, all comfort.
Back to full listIngredients
- Organic Cauliflower 1 small head (about 1 1/2 lb), cut into florets $4.99
- Simple Truth Organic® Russet Potatoes (or Yukon gold) 3/4 lb potatoes (about 1 large), 3/4-inch cubes $3.99 (3 lb)
- Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/2 medium, sliced $3.99 (3 lb bag)
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
- Organic Ginger Root 1 tsp grated $3.99/lb
- Neutral oil 2 Tbsp
- Turmeric 1/2 tsp
- Ground cumin 1 tsp
- Ground coriander 1 1/2 tsp
- Kashmiri chili powder (or paprika + pinch cayenne) 1/2–1 tsp
- Garam masala 1 tsp
- Salt To taste
- Lemon 1/2 lemon, juice
- Cilantro (optional) A handful, chopped (optional)
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Par-cook potatoes (optional but helps timing): Microwave potato cubes with a splash of water, covered, 3–4 minutes until barely tender; drain.
- On the sheet pan, toss cauliflower, potatoes, and onion with oil, turmeric, cumin, coriander, chili powder, salt, ginger, and garlic. Spread out in a single layer.
- Roast 25–35 minutes, flipping once halfway, until cauliflower is browned and potatoes are tender.
- Finish: Toss with garam masala and lemon juice. Garnish with cilantro if using. Serve as-is or with rice/naan.
Health notes: Veg-forward and filling. For lighter macros, use more cauliflower and slightly less potato; keep oil to 1–1.5 Tbsp.
Drink pairing: Mango lassi (or plain yogurt + mango if you have it) or a light lager.