Name: Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 pound (450g) Yukon gold potatoes; 1 small-medium head of cauliflower (500g of florets); 2 ½ tablespoons neutral-flavored oil (can use olive oil if you want); Salt and pepper; 2 ½ tablespoons neutral-flavored oil; 1 ½ teaspoons cumin seeds; 1-inch piece of a cinnamon stick (break in half as needed); 1 medium yellow onion, diced; 6 garlic cloves, finely chopped; 1-inch piece ginger, peeled and finely chopped; ½ teaspoon ground turmeric; ¼ teaspoon asafoetida (hing), optional; 1 ½ teaspoons amchur powder; 2 teaspoons ground coriander; ½ to 1 teaspoon mild red chile powder such as Kashmiri chili powder; 1 serrano pepper, slit down the middle; 2 Roma or plum tomatoes (about 8 ounces/227g), finely chopped; 1 ½ teaspoons kosher salt; Freshly cracked black pepper; 1 tablespoon fenugreek leaves (kasuri methi), optional but recommended; ½ teaspoon garam masala, plus more to taste; 1 tablespoon vegan butter, optional; 1 big handful cilantro leaves and tender stems; Freshly squeezed lime juice or lemon juice

Jump to Recipe· 4.3 from 21 reviews

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There is something truly magical about the warm, comforting flavors packed into this Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe. Imagine tender, golden roasted potatoes and fragrant cauliflower florets enveloped in a rich, spiced tomato masala that brings both vibrant color and an irresistible aroma to your kitchen. This dish effortlessly combines earthy and tangy notes with a touch of heat, making it an absolute favorite for cozy dinners or festive occasions. Whether you are a seasoned fan of Indian cuisine or trying something new, this recipe is bound to become one of your go-to vegetable delights.

Ingredients You’ll Need

A wooden cutting board placed on a white marbled surface holds two neat piles of fresh vegetables. On the left side, there is a layer of pale yellow potato pieces, each cut into small cubes with smooth edges. On the right side, there is a layer of white cauliflower florets, showing their natural bumpy texture and irregular shapes. The overall image is clean and simple, with the light colors of the vegetables contrasting against the rich wood tones of the cutting board photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients together for this Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe is straightforward, but every single item plays a crucial role in creating that unforgettable depth of flavor and satisfying texture. From the humble Yukon gold potatoes to the fragrant fenugreek leaves, these components come together to create the perfect harmony of taste and color.

Yukon gold potatoes: Their creamy texture and buttery flavor roast beautifully and soak up the masala perfectly.
Cauliflower florets: They provide a lovely bite and absorb the spices while roasting to a delightful tenderness.
Neutral-flavored oil: Essential for roasting and cooking the masala without overpowering the spices.
Salt and pepper: Basic seasonings that bring all the flavors into balance.
Cumin seeds: Toasty and aromatic, they form the flavorful foundation of the masala.
Cinnamon stick: Adds subtle sweetness and warmth that lift the dish.
Yellow onion: When browned, brings caramelized sweetness and texture contrast.
Garlic and ginger: A classic duo that infuses the masala with inviting aroma and zest.
Ground turmeric: For earthiness and that golden hue that brightens the dish.
Asafoetida (hing): Optional but offers a unique savory note that enhances the overall flavor.
Amchur powder: Adds tangy complexity with a slight fruity tartness to balance spices.
Ground coriander: Brings a refreshing citrus undertone to the masala.
Red chile powder: For gentle heat and vibrant color—adjust to your preferred spice level.
Serrano pepper: Adds fresh, sharp spice without overwhelming the other flavors.
Roma tomatoes: Their meaty texture softens into a luscious base for the masala sauce.
Kosher salt and black pepper: Fine-tune the seasoning for the perfect taste.
Fenugreek leaves (kasuri methi): Optional but highly recommended for a subtle earthy aroma that’s unforgettable.
Garam masala: A warm spice blend that finishes the dish with aromatic depth.
Vegan butter: Adds richness and silkiness, making the dish extra indulgent if you choose to use it.
Cilantro leaves and stems: For fresh brightness and a lovely herbaceous note.
Fresh lime or lemon juice: Adds a zesty tang that balances the warm spices beautifully.

How to Make Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe

Step 1: Preparing and Roasting the Vegetables

Start by preheating your oven to 425ºF and preparing two sheet pans for roasting. The potatoes, sliced into chunky cubes, get a light coating of oil and seasoning before spreading evenly on parchment paper to crisp up nicely. Meanwhile, the cauliflower florets get massaged with oil and tossed with salt and pepper, placed on a separate pan to develop those golden-brown roasted edges. Roasting both on different oven racks ensures they cook perfectly—with the potatoes beneath sharing their earthy aroma to the vegetables above—until tender and beautifully browned. This step layers your dish with an irresistible roasted flavor and satisfying textures.

Step 2: Toasting Whole Spices and Browning the Onions

While the vegetables roast, heat oil in a deep sauté pan and add cumin seeds and cinnamon sticks. Toasting these whole spices releases their essential oils, creating that warm, inviting fragrance essential to authentic masala. Next, add diced onions and let them brown slowly, which transforms their natural sweetness and gives the masala a rich base layer. Patience here pays off with deeper flavors that will infuse your entire dish.

Step 3: Building the Masala Base with Aromatics and Spices

In goes the finely chopped garlic and ginger along with turmeric and optionally, asafoetida. Cook these together, stirring frequently, to awaken their aromas. This is the moment the kitchen starts smelling truly special. Then add dry spices like amchur, coriander, and chili powder, followed by the fresh serrano pepper and tomatoes. The tomatoes will soften down—melting almost into the oil—forming a luscious spiced tomato masala that is the heart of this dish. As it simmers, it thickens and develops layers of rich, tangy, and spicy flavor.

Step 4: Combining Roasted Vegetables and Masala

Carefully add the roasted potatoes and cauliflower into the simmering masala. Toss gently to coat every piece, allowing the vegetables to soak in the vibrant sauce. Let the mixture cook uncovered for a few more minutes, so all the flavors marry beautifully without getting mushy. This step ensures perfect texture, where the vegetables remain distinct yet harmoniously united by the spices.

Step 5: Final Touches for Maximum Flavor

To finish, crumble the fenugreek leaves with your hands and stir them in alongside garam masala and optional vegan butter, which adds a layer of warmth and velvety richness. Once off the heat, a sprinkle of freshly chopped cilantro and a squeeze or two of lime or lemon juice brighten things up, turning this homey dish into something vibrant and utterly crave-worthy. Don’t forget to remove any cinnamon stick pieces before serving!

How to Serve Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe

The dish is a vibrant vegetable curry inside a white pot with a silver handle, filled with layers of yellow and orange-spiced cauliflower florets and cubed potatoes mixed with green herbs on top, including fresh cilantro leaves scattered throughout. There is a whole green chili pepper resting near the center along with a cinnamon stick visible among the vegetables. The textures include soft cooked veggies coated in a rich, slightly oily spice mix. In the background, there is a white flatbread with grilled dark brown marks on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of serving Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe lies in fresh garnishes. A generous handful of chopped cilantro scattered on top adds a beautiful pop of green and fresh herbal notes that balance the warm spices. For an extra zing, a final splash of lime or lemon juice right before serving amplifies the tangy brightness, making every bite sing with flavor.

Side Dishes

This dish pairs wonderfully with fluffy basmati rice or warm naan bread, perfect for soaking up every bit of that spiced tomato masala. You can also enjoy it alongside a cooling cucumber raita or a simple yogurt salad to balance the smoky roasted vegetables and warm spices with some cool creaminess.

Creative Ways to Present

Try serving this aloo gobi in a rustic cast-iron skillet right from the stove for a charming, communal presentation. Or layer it over a bed of quinoa or millet for a modern twist that boosts texture and nutrition. For a vibrant main course option, pile it onto toasted whole-grain flatbreads, add some fresh greens, and roll it up for a deliciously portable meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. This Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe keeps well for 3 to 4 days, making it an excellent choice for easy weekday lunches or dinners.

Freezing

If you want to make it last longer, this dish freezes beautifully. Pack it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Reheat gently on the stovetop over medium heat with a splash of water or vegetable broth to prevent drying out. Stir occasionally until warmed through, then finish with a fresh squeeze of lime or lemon and a sprinkle of fresh cilantro to revive the flavors.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! Yukon gold potatoes are ideal for their creamy texture, but you can use red potatoes or even fingerlings. Just be sure to cut them into similar-sized chunks to ensure even roasting.

Is this dish vegan?

Yes, this Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe is naturally vegan. The optional vegan butter adds richness but can be omitted without sacrificing flavor.

What can I substitute for amchur powder?

If you don’t have amchur, a squeeze of fresh lime or lemon juice towards the end of cooking can provide the necessary tang. You could also try a small dash of tamarind paste, but add sparingly to avoid overpowering the other flavors.

Can I make this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as you double-check the spices and optional ingredients like vegan butter to ensure they haven’t been processed with gluten-containing additives.

How spicy is the dish and can I adjust it?

The heat level is moderate with gentle warmth from the red chili powder and serrano pepper. You can easily adjust the spice to your liking by reducing or omitting the chili powder and pepper or adding more for extra kick.

Final Thoughts

This Aloo Gobi: Roasted Potatoes and Cauliflower in Spiced Tomato Masala Recipe is a joyful celebration of simple ingredients elevated by layers of spices and roasting magic. Once you try it, you’ll find it hard to imagine a week without this comforting, flavorful dish gracing your table. So go ahead, gather your ingredients, and dive into making a recipe that’s as satisfying to prepare as it is to share with those you love!

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