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Served spiced aloo gobi traybake with yogurt and naan

Spiced Aloo Gobi Traybake

A one-pan roasted version of the classic Indian aloo gobi. Cauliflower and potatoes tossed with aromatic spices and oven-roasted to golden perfection.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 3 cups cauliflower florets
  • 3 medium potatoes cubed
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp red chili powder adjust to taste
  • 1 tsp salt or to taste
  • 1 tsp grated fresh ginger
  • 1 tsp minced garlic
  • 1 tbsp lemon juice
  • Fresh cilantro leaves for garnish

Optional for Indian-Inspired Twist

  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • Plain yogurt or raita for serving
  • Soft-boiled egg optional, for serving

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper or lightly grease it.

Prep the vegetables:

  • Chop the cauliflower into bite-sized florets. Cube the potatoes (skin-on or peeled as preferred) into similar-sized pieces for even roasting.

Season:

  • In a large mixing bowl, combine the cauliflower and potatoes with vegetable oil, cumin seeds, turmeric, coriander, red chili powder, salt, ginger, and garlic. Toss until everything is evenly coated.

Bake:

  • Spread the mixture in a single layer on the baking tray. Bake for 30–35 minutes, flipping once halfway through, until the potatoes are crisped and the cauliflower is golden on the edges.

Finish:

  • Remove from the oven. Drizzle with lemon juice and garnish with chopped fresh cilantro.

Serve:

  • Best served warm as a main dish or side. Pair with plain yogurt or raita and a soft-boiled egg for extra richness.

Notes

  • Make it spicy: Add chopped green chilies or a pinch of garam masala for an extra kick.
  • Customize the veggies: Add red onion wedges, green beans, or bell peppers for more variety.
  • Air fryer option: Toss everything in spices and roast in an air fryer at 380°F for 15–18 minutes.
  • Meal prep tip: This dish holds up well in the fridge for 4 days and makes a great lunchbox filler.
  • Vegan-friendly: The recipe is naturally vegan, just ensure your yogurt pairing is plant-based if needed.
  • Flavor trick: Toast cumin seeds in oil before mixing to deepen their aroma.
Keyword aloo gobi, easy aloo gobi, Indian vegetarian recipe, roasted cauliflower and potatoes, spiced aloo gobi, traybake