Ultimate Easy Sheet Pan Aloo Gobi Recipe

Introduction

This Ultimate Easy Sheet Pan Aloo Gobi is a flavorful and simple Indian-inspired dish perfect for a healthy weeknight dinner. Tender cauliflower and potatoes are roasted with fragrant spices on a single pan, making cleanup a breeze.

Ingredients

• 1 medium head cauliflower florets (chopped into even pieces)
• 2 medium potatoes (Russet or Yukon Gold), cubed
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)
• 2 cloves garlic (grated, or garlic powder as substitute)
• 1 inch ginger (grated, or ginger powder as alternative)
• 3 tablespoons olive oil (or avocado oil, melted ghee)
• 1 tablespoon fresh lemon juice (for serving)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, combine the cauliflower florets and cubed potatoes.
3. Step 3: Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, amchur powder (if using), grated garlic, and grated ginger to the vegetables. Toss everything together until the vegetables are evenly coated with the spices and oil.
4. Step 4: Spread the seasoned vegetables out in an even layer on the prepared baking sheet.
5. Step 5: Bake for 40 to 45 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
6. Step 6: Remove from the oven and garnish with fresh lemon juice and chopped cilantro before serving to add brightness and freshness.

Tips & Variations

• Use amchur powder for a tangy note or substitute with fresh lemon juice if unavailable.
• Feel free to add other vegetables like carrots or peas to make it more colorful.
• Adjust red chili powder to control the dish’s heat level according to your taste.
• For a richer flavor, try roasting with melted ghee instead of olive oil.

Storage

Store leftover aloo gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is naturally vegan when using olive oil or avocado oil. Avoid ghee if you want to keep it vegan.

How do I prevent the vegetables from becoming soggy?

Be sure to spread the vegetables in a single layer on the baking sheet to allow even roasting and avoid overcrowding, which can cause sogginess.

Ultimate Easy Sheet Pan Aloo Gobi Recipe

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★★★★★

4.5 from 139 reviews

This Ultimate Easy Sheet Pan Aloo Gobi recipe offers a simple, flavorful way to enjoy a classic Indian dish combining tender roasted cauliflower and potatoes seasoned with aromatic spices and baked to perfection on a single sheet pan. It’s a healthy, quick-to-prepare meal ideal for weeknight dinners or meal prep.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head cauliflower florets (chopped into even pieces)
• 2 medium potatoes (Russet or Yukon Gold, cubed)

Spices and Seasonings

• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)
• 2 cloves garlic (grated, or garlic powder as substitute)
• 1 inch ginger (grated, or ginger powder alternative)

Oils and Garnish

• 3 tablespoons olive oil (or avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (for garnish)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Prepare vegetables: Chop the cauliflower into even-sized florets and cube the potatoes to ensure even cooking.
3. Toss with spices: In a large mixing bowl, combine the cauliflower and potatoes. Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, amchur powder (if using), grated garlic, and grated ginger. Toss thoroughly until all vegetables are evenly coated with the spice and oil mixture.
4. Arrange on baking sheet: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer to promote roasting and browning.
5. Bake: Place the baking sheet in the oven and bake for 40-45 minutes. Stir the vegetables halfway through the cooking time to ensure they roast evenly and develop a light golden color.
6. Garnish and serve: Once tender and lightly browned, remove from the oven. Drizzle fresh lemon juice over the hot vegetables and sprinkle with chopped cilantro to enhance freshness and flavor. Serve warm as a side or main dish.

Notes

• Amchur powder adds a subtle tang; if unavailable, fresh lemon juice works as a great substitute.
• Adjust red chili powder according to your spice preference for mild or spicy heat.
• Ensure vegetables are cut into uniform pieces for even cooking.
• For a richer flavor, substitute olive oil with melted ghee.
• This dish pairs well with naan, rice, or as a side to protein dishes.

Keywords: Aloo Gobi, Sheet Pan Recipe, Indian Vegetarian, Roasted Cauliflower, Roasted Potatoes, Easy Indian Side, Healthy Vegetarian Dish