Easy aloo gobi recipe that will give you amazingly flavorful bites of cauliflower and potatoes that are tender with crisp edges and still hold their shape. Roasted in the oven but tastes authentic and delicious. A no fuss recipe with minimal cooking effort. No soggy sad looking mush!
Preheat oven to 400°F. In a large mixing bowl combine olive oil, ginger, garlic, dried fenugreek leaves, ground coriander, garam masala, chili powder, cumin seeds, nigella seeds, turmeric and salt to form a smooth paste.
Add cauliflower, potatoes, tomatoes, shallots and green chilies into the mixing bowl and toss to coat well with the spice mixture, using your hands if needed. Spread the vegetables in an even layer on a parchment paper lined baking sheet.
Roast aloo gobi for about 25 to 30 minutes until the vegetables turn brown and crispy on the edges, making sure to toss them half the way through roasting. Check to make sure vegetables are cooked well and glistening with oil on the surface.
Stir in cilantro and lime juice. Adjust the seasoning and let cool.
Transfer to a serving platter and garnish with more cilantro. Serve with basmati rice, dal, naan, paratha, pickles and chutney.
How you layer the aloo gobi is important. If the vegetables are scattered too far apart, they will roast a bit more like western style roasted vegetables. If they are packed too compactly in a layer then they will not roast well on the edges and turn out more moist like the skillet aloo gobi.
You can skip the tomatoes if you prefer. Grape tomatoes will retain a bite even after roasting. If you prefer the tomatoes to soften and blend into the dish, then use soft and juicy tomatoes.