2(350g)potatoespeeled and cut into 1 ½ inch pieces
1large red cayenne chillithinly sliced
6large garlic clovesminced
1teaspoonamchur(dried mango powder)
1teaspoonred chilli powder
2teaspoonssea salt flakes*crushed
Handful of coriander leaveschopped
Lemon wedgesto 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.