Easy and delicious, this Aloo Gobi makes a perfect weeknight meal!
- 2 medium russet potatoes, cut into 1” cubes
- 1 medium head of cauliflower, cut into small florets
- 1 medium onion, very finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seeds, toasted
- 1 tablespoon ginger, thinly sliced
- 1 tablespoon garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- ¾ teaspoon garam masala
- ¾ teaspoon dried fenugreek leaves
- Pinch of asafetida (optional, but recommended)
- Pinch of cayenne (adjust according to preference)
- 1 teaspoon salt, plus more for seasoning finished dish
- 1–2 tablespoon fresh lime juice
- ½ cup chopped cilantro leaves, chopped
- Unsweetened vegan yogurt
- Heat 2 tablespoons (or a solid glug) of oil in a large skillet or frying pan over medium-high heat. Add cumin seeds and fry until golden brown and beginning to pop. Reduce to medium heat and stir in onion. Cook until lightly browned.
- Add the garlic and ginger and sauté for 1 minute until fragrant. Add the garam masala, coriander, chili powder, fenugreek leaves, turmeric, and cayenne, and asafetida, and stir to combine.
- Add potatoes and cauliflower to pan, and toss to coat.
- Spread mixture in a large stoneware or 3” ceramic baking dish.
- Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, lime juice, and unsweetened vegan yogurt.
- Serve over lentils or rice.
*Be sure to dice your vegetables evenly, so they cook evenly.