Roasted Aloo Gobi

4 Servings
1 hr

Every year at Thanksgiving we go around the table and say what we're thankful for. You know the drill. You've probably done the same thing countless times (if you celebrate American Thanksgiving - if you don't, this is a thing we do here). And every year, my husband tries to say that he's thankful for the internet. And he does actually mean it. He is endlessly grateful for the internet, and honestly so am I. The internet brought me some of the best things in my life, and that does actually include my husband.


It also includes food. For a very long time, unless you lived in a big city, food from faraway places just wasn't widely available. For a girl growing up in a small town in rural Pennsylvania, our choices for "exotic" cuisine was a toss up between Chi Chi's Mexican Restaurant and a China Garden. I mean, hell, you had to drive an hour just to get to a Red Lobster, and that's not exactly exotic. Because of that, I didn't really try much in the way of global cuisine until I was in my 20's and by that point I was a certified picky eater.


It wasn’t until my late 20’s when I began my first food blog that I really started to get out of my comfort zone and try new flavors and dishes that had previously seemed a little scary and unapproachable.


To Make Aloo Gobi


Start by cutting your potatoes and cauliflower into small-ish pieces. You want them to roast at roughly the same rate, so try to cut them roughly the same size. Toss the veggies with olive oil, and roast for 30 minutes at a high heat. Remove the veggies from the oven, and then using a large skillet or saute pan, warm some oil, and add cumin seeds (you could do ground cumin here, but the little bits of pop and crunch from the cumin seeds are part of what makes this dish, in my opinion) and let them toast for about a minute in the hot oil.


Add the onions and turmeric, and saute for a few minutes until onion is translucent. Add the chili powder and ginger and stir to combine. Stir in the veg, and get any charred bits off the foil from the baking sheet (the charred bits are where ALL the flavor lives) and gently mix everything together for about 5-6 more minutes. Squeeze lime juice and add some chopped cilantro, and you’ve got an awesome side or vegetarian (also vegan) main dish!

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients
Roasted Aloo Gobi
  • 2 medium russet potatoes, cut into a 1/2 inch dice
  • 1 small head of cauliflower, cut into small florets
  • 5 tablespoons of olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 small yellow onion, cut into a small dice
  • 1/8 teaspoon chili powder
  • 1 tablespoon fresh ginger, minced
  • Juice from half a lime
  • kosher salt and pepper
  • 1/4 cup chopped cilantro
Instructions
To Make
Preheat the oven to 400 and line a baking sheet with foil.
Spread the potatoes and cauliflower out on the baking sheet, and toss with 3 tablespoons of the olive oil. Roast for 30 minutes. Remove from the oven and set aside.
In a large saute pan over medium high heat, heat the remaining 2 tablespoons of olive oil. Once the oil is hot and shimmering, add the cumin seeds and toast in the oil for 1 minute. Reduce heat to medium, and add the onion and turmeric. Saute for 5-6 minutes or until onion is translucent.
Add the chili powder and ginger, and stir together for another minute or so.
Add in the potatoes and cauliflower, making sure to scrape any charred bits from the foil, add salt and pepper to taste, and cook for another 5 minutes or so until everything is heated through evenly.
Remove from the heat, divide among 2 or 4 bowls, and squeeze lime juice over the dish and garnish with cilantro.
Sara's Tiny Kitchen
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