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

Introduction

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful vegetarian dish featuring tender roasted cauliflower and potatoes tossed in aromatic Indian spices. It’s perfect for a hassle-free weeknight dinner that’s both comforting and vibrant.

Ingredients

• 1 medium head cauliflower, florets chopped into even pieces
• 2 medium potatoes (Russet or Yukon Gold), peeled and 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 a substitute)
• 1 inch ginger, grated (or ginger powder as an alternative)
• 3 tablespoons olive oil (can use avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (for garnish)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Step 1: Preheat the 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.
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 well until everything is evenly coated.
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, until the vegetables are tender and lightly browned.
6. Step 6: Remove from the oven and immediately garnish with fresh lemon juice and chopped cilantro before serving.

Tips & Variations

• For extra crispiness, spread the vegetables out well without overcrowding on the sheet pan.
• Substitute amchur powder with a few squeezes of lemon juice if you prefer fresh citrus flavor.
• Try adding diced tomatoes or peas during the last 10 minutes of roasting for a variation in texture and flavor.
• Use ghee instead of olive oil for a richer, more authentic taste.

Storage

Store leftover Aloo Gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve the texture. Avoid microwaving directly as it can make the vegetables soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower or potatoes for this recipe?

Fresh vegetables are best for roasting to achieve a crispy texture. Frozen vegetables can be used but may release extra moisture, resulting in a softer dish.

How spicy is this Aloo Gobi?

The recipe has a mild to moderate heat level due to the red chili powder, which you can adjust up or down according to your taste preferences.

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

Print Recipe

★★★★★

4.8 from 106 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick, flavorful, and healthy vegetarian dish featuring roasted cauliflower and potatoes seasoned with a blend of aromatic Indian spices. Perfect for a simple weeknight meal, it combines tender, lightly browned vegetables with fresh lemon juice and cilantro for a refreshing finish.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: forty-five minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Vegetables

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

For the Spices

• 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)

For the Aromatics

• 2 cloves garlic, grated (or garlic powder as substitute)
• 1 inch ginger, grated (or ginger powder as alternative)

For Roasting

• 3 tablespoons olive oil (or avocado oil or melted ghee)

For Garnish

• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean-up.
2. Prepare Vegetables: In a large mixing bowl, combine the chopped cauliflower florets and cubed potatoes ensuring even sizes for uniform cooking.
3. Season Vegetables: Add olive oil, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, salt, optional amchur powder, garlic, and ginger to the vegetables. Toss everything thoroughly until all pieces 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 allow for proper roasting and browning.
5. Roast: Place the baking sheet in the preheated oven and roast for 40-45 minutes. Stir or flip the vegetables halfway through cooking to ensure even browning and tenderness.
6. Garnish and Serve: Once the vegetables are tender and lightly browned, remove from oven and garnish immediately with fresh lemon juice and chopped cilantro to add brightness and fresh flavor before serving.

Notes

• You can substitute amchur powder with additional lemon juice if you prefer a more citrusy tang.
• For a richer flavor, substitute olive oil with melted ghee.
• Adjust red chili powder according to your spice tolerance.
• Ensure the vegetable pieces are chopped to similar sizes for even cooking.
• This dish pairs well with rice, naan, or as a side to grilled meats or dals.

Keywords: Aloo Gobi, Sheet Pan, Roasted Cauliflower, Indian Spices, Vegetarian, Easy Dinner, Oven Roasted, Healthy Recipe