Aloo Gobi Traybake

by | Aug 6, 2021 | 10 comments

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.Aloo Gobi Traybake - Cook Republic Aloo Gobi Traybake - Cook Republic

Oven Roasted Aloo Gobi

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.


Aloo Gobi Traybake - Cook Republic Aloo Gobi Traybake - Cook Republic Aloo Gobi Traybake - Cook Republic

Important Tips For Tray Baking A Great Aloo Gobi

  1. 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.
  2. Keep cauliflower florets bite-sized. Don't cut them too small.
  3. Mix ingredients in a very large bowl in order to mix and coat everything evenly.
  4. 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.


Aloo Gobi Accompaniments & Serving Ideas

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.

Aloo Gobi Traybake - Cook Republic Aloo Gobi Traybake - Cook Republic


Aloo Gobi Traybake - Cook Republic


5 from 5 votes
Print Recipe Rate / Comment
Author: Sneh
Course // Dinner, Light Meal, Side Dish
Cuisine // Gluten Free, Indian, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8


  • 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.


*salt - I use sea salt flakes. Thereby I need to use more in the recipe as the salt is flaky and the granules are bigger in size. Use less salt and as per taste if you are using table salt. 
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Kimberly

    5 stars
    This was delicious . I served it with your raita recipe, and an egg on top for a bit of protein . Really good.

  2. Tracey

    5 stars
    Absolutely delicious recipe - made this for dinner tonight and it was a hit! I added paneer just to add a bit of protein.

  3. Teri

    Unbelievably delicious! We found that the recipe made fewer servings because we couldn't stop eating it! This will definitely go on our weekly rotation as well. Thanks Sneh!

  4. Jill B.

    5 stars
    Made recipe just as written. came out delicious. My son loves the version from Prasad’s cookbook, but this was simpler and just as delicious! Thank you for sharing!

  5. Sarah B

    Totally delicious, of course! I am including this in a recipe plan I'm making for diabetics, but I've swapped out the potatoes for sweet potatoes. Do you think you would be able to reduce the cooking time in that case? Or is it the cauliflower that takes the longest anyway? Also considering some squished up canned tomatoes because here in Canada tomatoes are no longer in season (I was able to use the last of my garden tomatoes when I first made it!)

    • Sneh

      Awesome. Thanks Sarah 🙂

      Canned tomatoes will work well as the oven dries out a lot of the liquid content. Sweet potatoes (if cut in the same chunky size as regular potatoes) will need approx 25 minutes to cook. I would leave them out initially while you roast all the remaining ingredients, bring the tray out at the 20-25 minute mark, add the sweet potatoes, mix well to coat everything and pop back in for the remainder of the recipe time.

  6. Suzanne Silk

    Absolutely delicious I will be adding this to my repertoire. The vegan AND the meat eaters in the house loved it. Thanks for sharing

  7. Chris

    This is on regular rotation at my house & so easy to make! My spice rack has expanded making your dishes Sneh However I tell friends who have asked for the recipe it would still be delicious if you missed or substituted a few of the spices!

  8. Rani Nayak

    5 stars
    Easy delicious recipe!

  9. Lisa

    5 stars
    Absolutely delicious! Can‘t wait to make it again. With a side of your dal and brown rice, the recipe served 4, for us.



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