Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

Introduction

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful vegetable dish that highlights the perfect blend of Indian spices. Roasting the cauliflower and potatoes brings out a beautiful depth of flavor while keeping the process simple and fuss-free.

Ingredients

• 1 medium head cauliflower, florets chopped into even pieces
• 2 medium potatoes (Russet or Yukon Gold), cubed
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)
• 2 cloves garlic, grated (or garlic powder as substitute)
• 1 inch ginger, grated (or ginger powder as alternative)
• 3 tablespoons olive oil (can use avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (for garnish)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, combine the cauliflower florets and cubed potatoes.
3. Step 3: Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, amchur powder (if using), grated garlic, and grated ginger to the bowl. Toss well until the vegetables are evenly coated with the spices and oil.
4. Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Step 5: Bake for 40-45 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
6. Step 6: Remove from the oven and drizzle with fresh lemon juice. Sprinkle chopped cilantro on top before serving.

Tips & Variations

• Use avocado oil or melted ghee instead of olive oil for a different flavor profile.
• Adjust red chili powder to control the heat according to your preference.
• Substitute amchur powder with fresh lemon juice if you prefer a more citrusy tang.
• Add a pinch of cumin seeds for extra texture and aroma before roasting.
• Serve with warm naan bread or fluffy basmati rice for a complete meal.

Storage

Store leftover aloo gobi in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven until heated through to retain the crispness of the roasted vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower or potatoes for this recipe?

Fresh vegetables are recommended for roasting to achieve the best texture, but if using frozen, make sure to thaw and pat them dry before seasoning to avoid excess moisture.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free when using oil instead of ghee and ensuring any additional sides are also gluten-free.

Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

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★★★★★

4.5 from 82 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful Indian-inspired dish featuring roasted cauliflower and potatoes seasoned with a blend of aromatic spices. Perfect for a simple yet delicious vegetarian meal, it combines vibrant turmeric, cumin, coriander, and garam masala to create a comforting and nutritious side or main.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head cauliflower florets, chopped into even pieces
• 2 medium potatoes (Russet or Yukon Gold), cubed

Spices

• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)

Aromatics

• 2 cloves garlic, grated (can use garlic powder as substitute)
• 1 inch ginger, grated (ginger powder may be used as alternative)

Roasting

• 3 tablespoons olive oil (can use avocado oil or melted ghee)

Garnish

• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Prepare Vegetables: In a large mixing bowl, combine the chopped cauliflower florets and cubed potatoes, ensuring even-sized pieces for uniform cooking.
3. Season Vegetables: Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, and optional amchur powder to the bowl. Toss thoroughly until all vegetable pieces are well coated with the oil and spices.
4. Arrange on Baking Sheet: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer to allow even roasting.
5. Roast: Place the baking sheet in the preheated oven and bake for 40-45 minutes until the vegetables are tender and lightly browned, stirring once halfway through to ensure even cooking.
6. Garnish and Serve: Remove the sheet pan from the oven, sprinkle freshly squeezed lemon juice over the vegetables, and garnish with chopped cilantro before serving to add brightness and fresh flavor.

Notes

• Consider serving with warm naan or fluffy rice for a delightful and complete meal.
• Adjust red chili powder according to your spice preference.
• Amchur powder can be replaced with a squeeze of lemon juice for a tangy flavor.
• Ensure vegetables are cut into uniform pieces for even cooking.
• Use parchment paper for easier cleanup and to prevent sticking.

Keywords: Aloo Gobi, Sheet Pan Recipe, Indian Vegetables, Roasted Cauliflower, Roasted Potatoes, Easy Indian Recipe, Vegetarian Side Dish