Roasted Cauliflower & Potato (Tangy Aloo gobhi)

Hello! Today’s recipe is Roasted Aloo Gobhi! There are many variations of this recipe. Presenting nikki’s version of Aloo Gobhi. 🙂 Dry roasted aloo gobhi along with any curry or lentil makes a perfect combination. We Indians love to treat our guests and loved ones with varieties of food so here comes an easy and delicious recipe of aloo gobhi, which is a perfect addition to the dine. I  know you’re going to devour every last bite. 🙂 Grab the recipe below.

 CourseMain course/vegetables  Preparation time : 10 mins   Cook time: 20 min   Serving3-4

Health perk:  Potatoes are more energy-packed including the cooked ones and it contains more potassium than a banana. And cauliflower has sulforaphane, which prevents cancer and boost heart’s health in various ways.


Below are the required quantities for all the ingredients for 2-3 servings:-

  • 4-5 tbsp oil (to roast veggies in oven. If oven is not available, you may fry them in a pan)
  • 1-2 potatoes, cut them to quarter- sliced form
  • 1 full cauliflower, cut it to small floret as shown in the picture
  • 1 spoon cumin seeds
  • 1-2 chopped green chillies
  • 1 spoon ginger garlic paste or grated one
  • 1 onion, cut it to spiral (don’t chop)
  • 1 chopped/diced tomato
  • Chaat masala/mango powder or any tangy seasoning to sprinkle on roasted veggies
  • For seasoning:
    • Salt to taste, 1/4 spoon turmeric powder, 1 spoon ground coriander, 1/2 spoon garam masala- to paste the vegetables
    • Cooking spray oil, black pepper,1/2 spoon salt- to roast the vegetables
  • ½ cup chopped coriander leaves to garnish
  • Optional : for this recipe I prefer mustard oil to cook and olive oil to roast/fry


Cut aloo and gobhi in a proper sliced form as shown in the picture. Soak them for 5 mins in some vessel filled with water, rinse well.  Pre-heat the oven to 350 degree F. Spray the cooking oil, salt and black pepper on to the veggies. Roast them in the oven for 15 mins and set aside. Warm the oil in any non-stick pan over medium heat, add the cumin seeds and wait until they’re done spluttering. Add green chilly, curled onions & ginger garlic paste to the pan and saute them nicely till they become light brown in color. Add turmeric, salt to taste, garam masala, red pepper, coriander powder and tomato, stir fry until the paste appear to be thick. Lastly, sprinkle chaat masala/ mango powder or any tangy seasoning to the previously roasted potato and gobhi mixture and add to the paste. Mix it well for 2 mins. Cover and cook over medium heat for 10 to 15 mins. Remove the lid, stir for another 5 minutes. Voila! It’s ready! 🙂 Garnish with fresh cilantro and serve hot with any bread.


  1. First step is to roast the potatoes and cauliflower in an oven. To do that, spray some cooking oil, salt and black pepper on to the veggie and place them in the oven preheated at 350 degree F. Let them roast for 15-20 mins. You may fry the vegetables on stove if oven is not available.
  2. Take a non-stick pan, pour 2-3 spoons oil in it. On medium flame, add the cumin seeds , green chilly, curled onions & ginger garlic paste to the pan and saute them till they become light brown in color. 
  3. Add the diced tomato, turmeric, salt to taste, garam masala, red pepper and the coriander powder to the pan. Stir fry until the paste thickens, deepens in color slightly,  and oil oozes out from the paste. This might take 8-9 mins. 
  4. Sprinkle the chaat masala/mango powder or any tangy seasoning available on the roasted gobhi and potato. Add them to the paste prepared in step 3 and mix well. You may add 1/4 cup of water to the vegetable, if required. (I didn’t add water).
  5. Lower the heat, cover the pan with the lid and let it cook. (this shouldn’t take more than 10 mins). Remove the lid and saute for another 2-3 mins. That’s it! 🙂
  6. Garnish with fresh cilantro and serve hot (cover the pan and leave for as long as possible before serving to add to the flavor).5C6CCEA3-31C2-4355-984E-E64BF30EBD9F.jpeg

Sharing is caring :-

  • You may cook it in ghee for the richness in taste
  • Cauliflower should be fresh. Its freshness provides the real essence to the recipe
  • Soaking vegetables beforehand in the vessel filled with lukewarm water helps cleaning the veggies better
  • You can serve it with any bread (chapatis, parantha, poori ) or Jeera rice
  • Garam masala is a blend of ground spices used extensively in Indian cuisine. It is sometimes made at home by mixing coriander, cumin, cardamom, black pepper, cinnamon, and nutmeg

Your food is now ready to eat!! Enjoy the meal!

Happy cooking 🙂

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