Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe
Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish. Try this version or gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options).
My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.
Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for. You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!
More Indian Sides from the blog
- Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
- Bombay Potatoes
- Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
- Okra Kuzambu – Okra in tamarind coconut sauce.
- Gobi Gajar Matar – Cauliflower Carrot Peas
- Instant Pot Aloo gobi
- Cabbage stir fry
- Bhindi Pyaaz – Okra onion stir fry
- 8 spice Veggie Stir fry
- Crunchy Spiced Potatoes
Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi.
Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi.
This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!
Tips to make the Best Aloo Gobi:
- You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.
- Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
- There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.)
- As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking.
Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
Ingredients
- 1 small head of cauliflower , 2 heaping cups
- 2 medium potatoes (yukon gold or white), about 2 cups cubed
Spicing:
- 1 tsp turmeric , divided
- 1 tsp ground cumin (1/2 tsp if you dont like cumin)
- 1 tsp ground coriander , optional, but nice
- 1/3 tsp (0.33 tsp) cayenne or paprika
- 1/2 tsp (0.5 tsp) garam masala or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
- 3/4 tsp (0.75 tsp) salt
- 1 tbsp minced ginger , (1 inch ginger minced)
- 1 tbsp minced garlic or 1 tsp garlic powder
- 2 tbsp water
- 1 tsp oil
- cilantro and lemon juice for garnish
- Other flavor additions: 1/2 tsp amchur(dry mango powder), 1/2 tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)
Instructions
- Chop the cauliflower into small florets and put in a large bowl.
- Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.
- In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well.
- Let the cauliflower and potatoes sit for a minute. Sprinkle some more turmeric and mix lightly (optional).
- Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose.
- Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice.
- Serve hot with dals, curries, flatbread. Perfect side to chana masala or butter tofu.
Video
Notes
Nutrition
Kate says
January 24, 2019 at 7:24 amI seriously want to lick my screen right now. I believe this may be a good recipe to get me husband to enjoy cauliflower… Must try!
Richa says
January 24, 2019 at 9:18 amyes definitely!
Cheryl says
January 24, 2019 at 4:43 pmMade this tonight. It was delicious! And easy!
Richa says
January 24, 2019 at 5:23 pmyay!
Stephanie says
January 24, 2019 at 9:09 pmI’m not trying to be a jerk, but I’m not sure what constitutes a medium potato. Can you give us the weight or volume for the chopped potatoes, please.
Richa says
January 24, 2019 at 9:40 pm130 to 140 gms, 1 heaping cup cubed
Hofterzielbeek says
January 25, 2019 at 3:08 amMade these and they turned out great. Will surely try them again.
Richard says
January 25, 2019 at 4:04 amRicha receipes are fantastic. Religiously us the Indian cook book every week(it’s my bible). Thanks for the inspiration. This dish is fab.
Anne says
January 26, 2019 at 3:35 pmGreetings! Since you are recommending a stoneware baking dish, does this mean that a glass dish would not give the best results?
Thank you, Anne
Richa says
January 26, 2019 at 9:24 pmglass will work too
Anne says
January 28, 2019 at 6:36 amThank you for your response!
Sarah Barker says
February 13, 2020 at 7:04 pmWhat about a cookie sheet?
Jimie Gibbon says
January 27, 2019 at 4:35 pmJust made this tonight for my girlfriend for as part of my Indian love feast along with your Vegan garlic Naan n everything came out amazing. As always when using any of your recipes. 💖Thank you.
Richa says
January 27, 2019 at 7:46 pmthats awesome!
Cassie Autumn Tran says
January 28, 2019 at 1:16 pmAloo gobi is one of my favorite Indian dishes! I love that yours looks so pure, healthy, and aromatic. Your mother knows how to whip up the perfect Aloo gobi–I totally agree that it would be a disservice to modify it in any way! This is most certainly going into my recipe bucket list–I’ll make this recipe with sweet potatoes, kabocha, or purple potatoes too!
Susan says
February 1, 2019 at 7:03 pmI have a question. I am making the oil free version of this. In those directions it says to cover half way through, and then says 5 mins.
The regular directions say to cover about halfway through. What’s this refer to?
Also thank you for including oil free options. I used to cook a lot of Indian food but when I gave up oil to treat a health condition I thought I’d never eat aloo Gobi again.
Richa says
February 1, 2019 at 7:10 pmThe regular one gets covered for 10 to 15 mins, so a bit less than half the time. For oil free version, cover it 5 mins more. You also want to use a smaller dish so that the veggies are not too far apart. that will help not lose too much moisture while baking.
Susan says
February 1, 2019 at 8:31 pmThanks so much! Your response was so quick that it wasn’t even time to cover the food yet. This is really a delicious dish. I didn’t miss the oil at all!
Richa says
February 1, 2019 at 11:19 pmawesome!
Jonathan Carroll says
February 3, 2019 at 6:39 amWould a dutch oven work?
Richa says
February 3, 2019 at 12:01 pmyes should work fine. Keep the veggies to about 2 layers and notmore than that.
Neerali Parag says
February 3, 2019 at 9:26 amMy oven is probably hotter than yours. Because the cauliflower over cooked slightly. But the flavours were delicious. My husband and 3 year old devoured it!
Thank you xx
Richa says
February 3, 2019 at 11:57 amawesome! Try larger florets, wider pan and a slightly lower temp.
Neerali Parag says
February 4, 2019 at 2:30 amThank you! Will try that next time xx
Shane says
February 7, 2019 at 5:28 pmDo you have any recommendations for an oil you particularly like for this? Do you tend to go with a more neutral oil or a flavorful one?
Richa says
February 7, 2019 at 8:13 pmyes any neutral such as safflower, sunflower or canola.
Shane says
February 7, 2019 at 8:55 pmThanks!
Keren says
February 22, 2019 at 2:08 amThis came out wonderful. I ate it almost straight out of the oven for a VERY early lunch. I added chickpeas and peas and so this is such a satisfying main dish. The seasoning is perfect – upped it a bit to accommodate the chickpeas – and so is the texture of the cauliflower. Wonderful recipe, Richa.
Richa says
February 22, 2019 at 10:29 amawesome!!
Antonella says
March 13, 2019 at 9:05 pmCan I substitute the potatoe with sweet potatoe.?
Richa says
March 13, 2019 at 11:36 pmyes
simran says
March 20, 2019 at 12:22 pmThis was excellent! I also had leftover veggies that I could not fit in the dish. I baked it the
next day for dinner after 24 hours of marinating the veggies in the spices. It turned out better than the first time. I love such recipes where I can do all the prep work before hand for the next dinner.
Richa says
March 20, 2019 at 5:30 pmyay! awesome!
Dina says
March 24, 2019 at 8:43 amHave made this multiple times since January. Love it!
Richa says
March 24, 2019 at 8:59 amawesome!
Natasha says
May 24, 2019 at 6:42 amThis is so simple and healthy and I love that there is an oil-free option. I want to make it and use a bag of frozen rainbow cauliflower I have. Would that work if I defrost first? Thank you!
Richa says
May 24, 2019 at 11:09 amyes it should work just fine. No need to defrost. the cauliflower might need a few extra mins to cook. Also dont cover thedish if the cauliflower has too much moisture. the frozen cauliflower can have extra moisture .
Natasha says
May 26, 2019 at 4:21 amI defrosted a bit on the counter. I think you’re right that I shouldn’t have covered it. Definitely turned out mushy, vs using fresh cauliflower. I’ll do it that way next time. But the flavors were good so it was delicious anyway; and I appreciate there is so little oil on the recipe.
Richa says
May 26, 2019 at 12:30 pmyes there is quite some moisture that is sticking to the cauliflower and it will also release much more moisture during baking. I cover the fresh, because that can tend to dry out and get chewy edges, but that will not happen with frozen, so you want to bake uncovered and in a bigger dish so that the cauliflower isnt overlapping too much
Keesha says
September 29, 2019 at 12:54 pmMy kitchen smells amazing! I added a teaspoon of curry powder as well and I found the squeezed lemon really added a nice flavour to all these ingredients. Yummy! Thanks for sharing 🙂
Richa says
September 29, 2019 at 2:05 pmawesome
Diane says
October 28, 2019 at 5:53 amMy new favorite Aloo Gobi – baked. So easy to make and such a delicious variation. Opted for the first preparation method with really good results. Yum!
Husband loved the roasted crispy bits 😋.
Richa says
October 28, 2019 at 10:26 amAwesome!
Lizzy says
January 12, 2020 at 1:15 pmWe love traditional aloo Gobi so I was excited to find this baked and more hands off version. It was soooo good. While it was in the oven I made coriander lemon green beans and a tomato chutney to go with it. Thanks so much!
Richa says
January 12, 2020 at 2:06 pmyay!
Sarah Barker says
February 13, 2020 at 7:13 pmJust wondering if you can make this on a large metal cookie sheet instead of stoneware. Need to make large quantity for a party. Have you ever made using convection
Richa says
February 14, 2020 at 9:10 pmcookie sheet will be fine. i think it will take a bit longer in convection. i havent tried it
Sita says
April 27, 2020 at 10:18 pmYum! Made this for dinner tonight and so good. Lots easier than traditional Aloo Gobi! Turned out great with crisp edges as I made it in a sheet pan.
Vegan Richa Support says
April 28, 2020 at 9:01 amSo glad you enjoyed this recipe!
Christina p says
May 4, 2020 at 1:34 pmLovely slightly easier than stove top version. I used a cookie sheet. Next time I will have to up the size of the florets and cut potatoes smaller. The potatoes needed a few more minutes then the cauliflower was slightly more cooked. But once potatoes were soft it was delicious. My husband made some tandoori fish we baked them together. Paired with rice and cucumber and onion salad. Lovely thx for sharing.
Agatha Medina says
May 5, 2020 at 11:25 amI really like the taste!!
Vegan Richa Support says
May 5, 2020 at 12:33 pmGlad you enjoyed this!
Rick S says
May 17, 2020 at 6:02 pmWe had this for dinner tonight and it was amazing! I cooked 1/2 cup (dried) chickpeas in my Instant Pot to add to the dish and they cooked up deliciously crispy. I cut up Roma tomato and fresh cilantro as a topper to add some color. The flavor of the spices was perfect. Served over GABA brown rice with a side of blistered shishito peppers. It was a delicious low calorie meal!
Vegan Richa Support says
May 17, 2020 at 8:27 pmI love cilantro! Nice side dish too – fancy
Aman says
May 24, 2020 at 6:55 pmHi Richa,
I want to make this recipe asap (tomorrow morning). But I do not own a ceramic pan that will be small enough. Do you think I can use my cast iron skillet instead?
Richa says
May 24, 2020 at 7:02 pmYes
Aman says
May 26, 2020 at 4:47 pmHello,
This recipe turned out great. I forgot that my stainless steel pans are oven safe up to 500 degrees. So i used that. I also let it marinate for up to 24 hours before baking. It’s an excellent make ahead meal and super easy. I am waiting to receive my spice grinder. I cannot wait to make this recipe again with freshly ground spices with the recipes from you. Thank you for sharing.
Aimee says
August 18, 2020 at 1:40 pmI love how delicious it is and so easy to make!
Vegan Richa Support says
August 19, 2020 at 12:40 pmMission accomplished !
Linda says
August 25, 2020 at 2:56 pmAmazing flavor. Soooooo delicious and satisfying. Love, love this recipe.
Vegan Richa Support says
August 25, 2020 at 3:05 pmhappy to hear that – I really appreciate your review Linda.