Aloo Gobi Traybake

5 from 8 votes

Prep Time10

Cook Time50

Course: Dinner, Light Meal, Side Dish

Cuisine: Gluten Free, Indian, Vegan, Vegetarian

Keyword: aloo gobi, aloo gobi traybake, baked curry, cauliflower curry, oven roasted aloo gobi, roasted cauliflower, spiced cauliflower

Servings:

Calories: 177kcal

Author: Sneh

Ingredients

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

Instructions

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.

Notes

*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.

Nutrition