Crispy Oven Roasted Aloo Gobi| Gluten-Free, Vegan
No, you absolutely don’t need to deep-fry for that crispy, flavorful, Restaurant Style Aloo Gobi! Follow this simple recipe for a crispy, flavorful Aloo Gobi, Gluten-Free and Vegan (option) without the baggage of extra oil!
Isn't Aloo Gobi Gluten-Free?
The vegetables – Potato (Aloo) and Cauliflower (Gobi) are gluten-free, but the following factors may add gluten to it:
1) Hing/ Asafoetida/ Asafetida: A lot of recipes use asafoetida, a commonly used spice in Indian cuisine. However, this powder is made with wheat, the gluten-free version is more expensive and is less frequently available. I have not used Hing in this recipe, but here’s a link to the gluten-free hing I use.
2) Spice Mix: Store-bought spice mixes typically are processed in facilities that also process wheat. Depending on your gluten-intolerance level/ in case you have celiac it is best to avoid such spice mixes.
3) Cross-Contamination: If the oil used for frying gluten-containing ingredients is used for making Aloo Gobi, it may introduce gluten into the dish. Also, in case a serve ware/ kitchen tool used with gluten ingredients is used it risks adding gluten to an otherwise gluten-free dish.
Can this Recipe be made Vegan?
Absolutely! The oven roasted part is completely vegan, for the final tempering substitute coconut oil in a 1:1 ratio for a completely vegan version!
How to Make Crispy Aloo Gobi?
How do I make the Cauliflower Crispy?
Here are a few tips and tricks to making your cauliflower crispy:
- Uniform cutting: It is important to make sure the pieces are evenly sized. This ensures uniform cooking at the desired oven temperature setting.
- Make sure the cauliflower florets are evenly coated with the marinade.
- Place the rack in the middle of the oven and keep a close eye when cooking on broil setting. Make sure to turn them after 10-12 minutes/ as the cauliflowers turn crispy and cook on the other side for 4-6 minutes.
Can I make this recipe on a stovetop?
This recipe can be prepared in a thick bottomed skillet (cast iron)/ non-stick tawa. However, you’ll need about 1-2 tablespoon of oil additionally. The time taken for a crunchy texture will also vary based on the flame/ type of skillet you use.
What variations of Aloo Gobi can I make?
1. Onion and Garlic: This is a No Onion Garlic recipe, but, feel free to add a medium chopped onion, and some ginger-garlic paste for a crunchy onion bite with a deeper flavor.
2. Add a Gravy: You can add your crispy oven roasted aloo gobi to a tomato based gravy for Aloo Gobi Masala and top it off with some fresh cream, roasted cashews and dried fenugreek leaves.
3. Lemony Twist: Add a tangy zing to your recipe by adding about 1-1.5 tbsp of lemon juice to the spice mix for an extra tangy kick.
What Ingredients do I need to make Crispy Aloo Gobi?
- Vegetables: You’ll need:
- 1 medium sized Cauliflower head (cauliflower florets about 2 lbs)
- 2 medium sized potatoes. (I’ve used gold potatoes as I love their buttery texture when roasted)
- 1 cup Frozen Green peas
- Some Cilantro
- Fat: I’ve used 1 tbsp canola oil for oven roasting and for the optional tempering 1 tbsp of Ghee (brown butter).
- Spices (for oven roasting):
- Salt
- Turmeric Powder
- Coriander Powder
- Red Chilli Powder
- Mango Powder
- Cumin Powder
- For Tempering:
- 1 tbsp Ghee
- Black Cardamom
- Black Peppercorns
- Mace
- Kashmiri Red Chili Powder
Step by Step Process for Making Crispy Aloo Gobi
Preparation:
- Cut the cauliflower head, remove the stem and cut the florets uniformly (refer above) approximately 1-1.25 inches in size.
- Wash the florets thoroughly and keep aside in a colander to drain excess water.
- Peel the potatoes, wash and cut them into 1/2 inch pieces.
- Soak the frozen green peas in warm water. Chop cilantro and set aside.
- Turn the oven on and set on Broil.
Spice Mixture:
- Measure the spices per the recipe card.
- In a bowl, add all the measured spices, and in the oil and mix well.
Cooking:
- In a large bowl, add the cauliflower florets, and potatoes. Then, add in strained green peas, and cilantro.
- Add in the spice mixture.
- Using your hands/ a spoon mix the spice mixture well into the veggies, ensuring good coverage. *Add in 1 tbsp of water for additional moisture to help with mixing.
- Grease a baking tray with some oil/ use an oil spray (Avocado oil Spray).
- Spread out the coated vegetables on the baking tray. *Option: lightly brush the vegetables with some oil.
- Place the tray in the middle rack of the oven and cook on High Broil for 8-10 minutes or until the edges of the cauliflower and potatoes turn golden.
- Using a spatula, turn the vegetables and also, turn the tray for uniform cooking.
- Cook for another 4-6 minutes, keep a close eye on the oven to avoid the vegetables from getting too dry. Check the veggies for the desired texture, cook for another minute or two if needed.
- Turn off the oven and let the vegetables stay inside for another 2 minutes.
Tempering:
- Dry roast the whole spices for about a minute or two. Let them cool.
- Peel the black cardamom and add the pods to a small blender jar. Add in mace, black peppercorns and grind coarsely.
- In a thick-bottomed pan, on medium-high flame, add 1 tbsp ghee. When the ghee melts, add in Kashmiri red chili powder, oven roasted veggies and mix. Then, add in the coarsely ground spice mix.
- Reduce the heat, cover and simmer for 2-3 minutes.
Serving:
- Garnish with some freshly chopped coriander and serve hot with gluten-free roti, quinoa or rice.
- You can also enjoy this crispy, flavorful dish just by itself 🙂
Would love to hear how your take turned out! Please leave a comment below.
Related Recipes:
CRISPY OVEN ROASTED ALOO GOBI (Cauliflower, Potato)| GLUTEN-FREE, VEGAN Option
Equipment
- 1 Oven
Ingredients
Vegetables
- 1 Medium Cauliflower Head
- 2 Potatoes Yukon Gold
- 1 cup Frozen Green Peas
- 5-6 Stems of Cilantro
Spice Mixture
- 1 tbsp Canola oil
- 1 tbsp Coriander Powder
- ½ tbsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Amchur (Mango Powder)
- ¾ tsp Cumin Powder
- ½ tsp Turmeric Powder
Tempering
- 1 Black Cardamom
- 8-10 Black Peppercorns
- 5-6 Cloves
- 2-3 Mace
- 1 tsp Kashmiri Red Chili Powder
Instructions
Preparation
- Cut the cauliflower head, remove the stem and cut the florets uniformly approximately 1-1.25 inches in size. Wash the florets thoroughly and keep aside in a colander to drain excess water.
- Peel the potatoes, wash and cut them into 1/2 inch pieces. Soak the frozen green peas in warm water. Chop cilantro and set aside.
- Turn the oven on and set on Broil.
Spice Mixture
- Measure the spices per the recipe card. In a bowl, add all the measured spices, and in the oil and mix well.
Cooking
- In a large bowl, add the cauliflower florets, strained green peas, and potatoes. Add in the spice mixture.
- Using your hands/ a spoon mix the spice mixture well into the veggies, ensuring good coverage. *Add in 1 tbsp of water for additional moisture to help with mixing.
- Grease a baking tray with some oil/ use an oil spray (Avocado oil Spray). Spread out the coated vegetables on the baking tray. *Option: lightly brush the vegetables with some oil.
- Place the tray in the middle rack of the oven and cook on High Broil for 8-10 minutes or until the edges of the cauliflower and potatoes turn golden.
- Using a spatula, turn the vegetables and also, turn the tray for uniform cooking.
- Cook for another 4-6 minutes, keep a close eye on the oven to avoid the vegetables from getting too dry. Check the veggies for the desired texture, cook for another minute or two if needed.
- Turn off the oven and let the vegetables stay inside for another 2 minutes.
Tempering
- Dry roast the whole spices for about a minute or two. Let them cool.
- Peel the black cardamom and add the pods to a small blender jar. Add in mace, black peppercorns and grind coarsely.
- In a thick-bottomed pan, on medium-high flame, add 1 tbsp ghee. When the ghee melts, add in Kashmiri red chili powder, oven roasted veggies and mix. Then, add in the coarsely ground spice mix.
- Reduce the heat, cover and simmer for 2-3 minutes.
Serving
- Garnish with some freshly chopped coriander and serve hot with gluten-free roti, quinoa or rice.
- You can also enjoy this crispy, flavorful dish just by itself 🙂