Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

Introduction

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful twist on a classic Indian dish. With simple spices and roasted cauliflower and potatoes, it makes a perfect weeknight meal that’s both comforting and vibrant.

Ingredients

• 1 medium head cauliflower florets (chopped into even pieces)
• 2 medium potatoes (Russet or Yukon Gold)
• 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 use garlic powder)
• 1 inch ginger (grated, or use ginger powder)
• 3 tablespoons olive oil (or avocado oil or 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.
2. Step 2: In a large mixing bowl, combine the cauliflower florets and cubed potatoes evenly.
3. Step 3: Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, amchur powder (if using), grated garlic, and grated ginger. Toss everything thoroughly until the vegetables are well coated with the spices.
4. Step 4: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer.
5. Step 5: Bake for 40-45 minutes, stirring halfway through to ensure even roasting, until the vegetables are tender and lightly browned.
6. Step 6: Once done, remove from the oven and garnish with fresh lemon juice and chopped cilantro before serving.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or mustard seeds to the spice mix.
• Substitute amchur powder with extra lemon juice if you prefer a fresher tang.
• You can incorporate other vegetables like diced carrots or bell peppers for variety.
• Use ghee instead of olive oil for a richer, authentic taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or in the oven to retain the crispy texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as long as you use olive oil or another plant-based oil instead of ghee.

How do I adjust the spice level?

Adjust the red chili powder to your taste or omit it altogether for a milder dish. You can also add fresh green chilies for extra heat if desired.

Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

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★★★★★

4.7 from 293 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick, flavorful, and healthy Indian-inspired dish featuring tender cauliflower and potatoes roasted to perfection with a blend of aromatic spices. Perfect for a comforting weeknight dinner or a vibrant side, this recipe combines simplicity and bold flavors using minimal prep and one pan.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 4 servings 1x
• Category: Main 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), peeled and 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 as alternative)

Oils and Garnish

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

Instructions

1. Preparation Steps: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Combine Vegetables: In a large mixing bowl, add the chopped cauliflower florets and cubed potatoes, ensuring they are roughly the same size for even cooking.
3. Add Spices and Oil: Pour in the olive oil along with turmeric, cumin, coriander, garam masala, red chili powder, salt, and optional amchur powder. Add the grated garlic and ginger. Toss everything together thoroughly so each piece is well coated with the spice mixture.
4. Arrange on Baking Sheet: Spread the seasoned vegetables evenly across the prepared baking sheet, allowing space for roasting and caramelization.
5. Bake the Vegetables: Place the baking sheet in the oven and roast for 40-45 minutes until the vegetables become tender and develop a light golden-brown color. Stir the mixture halfway through to ensure even roasting.
6. Garnish and Serve: Once baked, transfer the aloo gobi to a serving dish. Drizzle with freshly squeezed lemon juice and sprinkle chopped cilantro over the top to enhance freshness and presentation before serving.

Notes

• You can adjust the red chili powder to your preferred spice level.
• Amchur powder adds a tangy flavor but can be substituted with a splash of lemon juice if unavailable.
• Using parchment paper helps prevent sticking and facilitates easy cleanup.
• Stirring halfway through ensures even browning and cooking.
• For a richer flavor, substitute olive oil with melted ghee.
• This dish pairs well with naan bread, rice, or as a side to grilled meats.

Keywords: Aloo Gobi, Sheet Pan Recipe, Indian Vegetarian, Roasted Cauliflower, Roasted Potatoes, Easy Indian Dinner, One Pan Meal