Lovers of cauliflower rejoice! Your favourite Indian curry Aloo Gobi has been transformed into an easy, one-tray, oven-baked wonder! Aloo Gobi Traybake is such a fabulous way of cooking this famous cauliflower and potato dish. Just mix veggies and spices in a bowl, spread out on a large baking tray and bake to golden roasted perfection.
How to make Aloo Gobi in the oven
I love putting a spin on traditional recipes and my favourite method is oven baking/roasting risottos and curries. Like this fabulous Oven-Baked Mushroom Curry or A Baked Thai Green Chicken Curry or this delicious Oven-Baked Mushroom Risotto. I make Aloo Gobi at least once a week. This delicious, dry, spiced cauliflower and potato curry from Northern India is more-ish, filling and great to have in the fridge for adding to your meal bowls as an extra veggie boost. And because it is supposed to be dry-ish like a stir-fry, I decided that baking it in the oven would not only add an extra layer of roasted perfection but would also make my life easier.
Using my tried and tested Aloo Gobi recipe as the base, I experimented with quantities, baking time and added a few extra ingredients. The result was so fabulous, I don't think I will ever cook Aloo Gobi the traditional way. Oven-roasted cauliflower and potatoes are magical as is, but when you add the spices the flavour explosion is unbelievable. The recipe couldn't be easier. You just gather your ingredients, mix them up in a bowl, spread them on a large rimmed baking sheet and bake away. A great way to start a meal prep session. This recipe will yield enough to feed 8 people. Hence would make a good recipe to have in your arsenal for get-togethers/dinner parties. It also freezes well. So you could portion it and freeze half for a rainy day.
Tips For Making A Great Aloo Gobi
- Ensure the potatoes are cut into 3-4cm pieces (about an inch to an inch and half). Pieces that are too small will dry out and pieces that are too big won't cook well.
- Keep cauliflower florets bite-sized. Don't cut them too small.
- Mix ingredients in a very large bowl in order to mix and coat everything evenly.
- Use a large rimmed baking sheet for the traybake. I use this Williams Sonoma Half Sheet Pan (44cm x 31cm x 2.5cm). I don't use baking paper or silicone liner as nothing sticks to this pan. I also don't oil or grease it. The oil in the recipe mix is enough to get a good roast.
There is no better way to eat Aloo Gobi than scooped up in a hot roti or naan with a generous squeeze of lemon. At home, we like to have Aloo Gobi as one of our several veggie sides comprising a whole meal. Our plates are often comprised of a small serving of brown rice, a simple dal, a serving of this delicious raita, aloo gobi and a veggie source of protein like this palak paneer or a piece of steamed fish. Aloo Gobi is excellent in a large wrap with sliced onion, salad leaves, mango chutney and a dollop of hummus. And it makes the ultimate jaffle/grilled sandwich filling.
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- 2 (250 g) red onions, peeled, halved and thinly sliced
- 2 (250 g) tomatoes, roughly chopped
- 2 (350 g) potatoes, peeled and cut into 1 ½ inch pieces
- 4 (450 g) cups, cauliflower florets
- 1 large red cayenne chilli, thinly sliced
- 6 large garlic cloves, minced
- 1 tablespoon grated ginger
- 4 bay leaves
- 1 teaspoon nigella seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon amchur, (dried mango powder)
- 1 teaspoon red chilli powder
- 2 teaspoons sea salt flakes*, crushed
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- 1 tablespoon kasoori methi
- Handful of coriander leaves, chopped
- Lemon wedges, to serve
- Pre-heat oven to 190°C (170°C fan-forced).
- Place onion, tomato, potato, cauliflower and chilli in a large bowl. Add garlic, ginger, bay leaves, nigella seeds, cumin seeds, fennel seeds, turmeric, coriander, garam masala, amchur, chilli powder, salt, lemon juice and olive oil. Toss and mix well to coat the veggies evenly with spices.
- Spread the Aloo Gobi mix on a large, rimmed baking tray (44cm x 31cm x 2.5cm)
- Bake in the pre-heated oven for approximately 45-50 minutes until potatoes are done and all veggies are starting to brown at the edges.
- Remove from the oven. Sprinkle kasoori methi. Toss to mix the roasted veggies with the softer, cooked tomatoes and onion. Check and adjust seasoning (especially salt). Top with coriander leaves and serve hot with lemon wedges.