Roasted Sheet Pan Aloo Gobi has to have been one of the most genius creations I ever stumbled upon. Why haven’t I been doing this before. Crispy, savory potatoes and cauliflower roasted with spices, tomato, ginger and garlic. The best part? It’s done in one sheet and ready in less than 30 minutes!
If you came across this post, I’m going to assume you already know what Aloo Gobi is! The one I’m referring to is a (typically skillet fried) blend of cauliflower and potatoes with Indian spices.
I have been a huge fan of roasting veggies forever! I roast them for Buddha Bowls, wraps, salads, you name it! But why haven’t I been roasting veggies for my favorite Indian dishes? You see, there’s this school of thought that you have to stand in front of a hot stove for hours for the flavors to come out right. But that’s simply NOT TRUE! This Sheet Pan Aloo Gobi is proof of that! I just toss the veggies with all the spices I typically would in a stovetop Aloo gobi and roast it to perfection.
What I love most is that nutty flavor of the veggies that still keeps the integrity of the bite of each piece. On stovetop, there is a tendency for some parts to get mushy, and others to be a little undercooked. When you roast, everything gets evenly cooked and the edges get nice and crisp! It also helps reduce your cooking time and cuts down on some of the oil it takes to cook the dish. It’s a win all around!
Adding Oil
When I make this dish, my preference is to be somewhat liberal with drizzling of oil. The reason why is stovetop Indian dishes usually involve some sort of “tadka” or tempering of the spices. Adding oil helps the spices blend evenly into the dish and enhances the flavor. How much you add is up to you but when roasting, you can get away with a little less.
Serving Suggestions
I love to serve my aloo gobi with a simple dal, rice or roti. You could also use frozen naan. Leftovers taste great as wraps too! Below are some of my favorite Dal recipes:
Sheet Pan Aloo Gobi
Ingredients
- 1 small head cauliflower cut into florets
- 2 med Red potatoes Diced
- 1/2 med Red onion Chopped finely
- 1 serrano pepper, chopped (or 2 Indian green chilies)
- 2 cloves garlic grated
- 1½ tsp ginger grated
- 2 ripe tomatoes Chopped
- 2-3 tbsp oil per preference
Spices
- 1 tsp cumin seeds
- 1 tsp cinnamon powder
- ½ tsp red chili powder
- ¾ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp cinnamon powder
- salt to taste
Instructions
- Preheat oven to 400° F
- Combine all ingredients, drizzle with oil to coat and mix well. Add salt to taste.
- Spread out evenly on a baking tray
- Bake for 20-25 minutes, stirring about half way
- Bake for an additional 5 minutes if desired until potatoes are cooked through and tomatoes form a gummy sauce.
- Garnish with chopped cilantro and a squirt of lime.
Notes
- Cooking times may vary depending on your oven. Keep vigilant to avoid burning.
- Adjust chili and salt to taste
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