Aloo Gobi Masala Indian Potato And Cauliflower Urban Farmie

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why you’ll love this recipe

15-minute active prep time, let the oven do the rest! Pair with a quick Indian cumin rice or homemade naan, and have a delicious meal in no time. Easy, pantry-friendly ingredients, but with maximum flavor and nutrition benefits. Plus it’s super kid friendly!Great for batch cooking, stores very well, and is a super versatile dish. This dish can be made in a giant batch and then portioned out to be used in so many dishes.

🥔 What is Aloo Gobi?

Aloo Gobi is a very popular Indian dish with potatoes (aloo) and cauliflower (gobi). It is a dry dish typically cooked with a blend of aromatic spices such as turmeric, coriander, and garam masala. This traditional dish originated in the Indian subcontinent (the state of Punjab) and has gained popularity worldwide!

📋 Ingredients and notes

To make this aloo gobi masala, you’ll only need a few simple ingredients: potatoes, cauliflower, chopped onions, cherry tomatoes, garlic cloves, avocado oil, cumin powder, coriander powder, red chili powder, salt, and black pepper. You can also add garam masala powder and mustard seed powder (optional).

📖 Easy Sheet Pan Roasted Aloo Gobi Masala

Preheat oven to 400°F. Peel potatoes and slice them into 2" chunks. Remove the stem and leaves of cauliflower and break into florets. Cut onion into even slices. Line a baking sheet with aluminum foil (this helps vegetables roast better!) and spread out all the vegetables along with a couple of cloves of garlic on the foil. Drizzle avocado oil on the vegetables and season with salt, black pepper, cumin powder, coriander powder, red chili powder, and optional garam masala powder or mustard seed powder. Toss to coat evenly with your hands. Roast for 40-45 minutes until golden brown. Garnish with fresh cilantro and serve hot! Aloo Gobi is a really easy vegan dish to make (and a staple in our household!) But following these tips will ensure you make the best aloo gobi every time.

🍴 Serve and store aloo gobi masala

Serve: Serve this delicious aloo gobi masala as a side dish alongside other Indian recipes such as yellow dal tadka, vegetable korma or chana masala. You can also serve it as a main course together with naan bread, rice, or Indian-style chutney. The best thing about this recipe is that you can whip it up for an easy weeknight dinner but also serve it for special occasions! Store: This recipe stores well in the fridge for 4 to 5 days when stored in an airtight container. Freeze: Leftover aloo gobi can also be frozen for up to 1-2 months when portioned and stored in a freezer-safe container (like these Souper Cubes). If you’re making a large batch to freeze, follow these tips:

Undercook the potatoes slightly so they don’t become mushy when thawed.Avoid using a lot of water in the curry, as this can make the aloo gobi watery when thawed.Pack the aloo gobi tightly in the bags or containers to prevent freezer burn.

Make sure to use the oven to reheat in that case (at 350°F) versus microwaving (to try and preserve as much texture as possible). When reheating, you can also add aloo gobi masala to a skillet on medium heat, add a little water (about 1-2 teaspoons), and cover and cook to reheat without losing the texture.