CRISPY OVEN ROASTED ALOO GOBI (Cauliflower, Potato)| GLUTEN-FREE, VEGAN Option
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!
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 :)