Roasted Aloo Gobhi

 

Roasted potatoes and cauliflower with Indian spices? Yes, please. Even my teenage son is a fan of this dish. It is a wonderful accompaniment for Palak Paneer and naan or rice. This is best made with fresh cauliflower. I tossed in some toasted pumpkin seeds on it for some crunch.

Roasted Aloo Gobhi

Serves 4

From Indian-ish by Priya Krishna

2 russet potatoes, cut into 2" strips

1 head cauliflower, cut into florets

5 Tblsp olive oil, divided

1 tsp cumin seeds

1/2 tsp tumeric

1/2 onion, diced

1/4 tsp asafetida

1/4 tsp cayenne pepper

1 Tblsp minced fresh ginger

1 Tblsp fresh lime juice

1 tsp salt

1/2 cup chopped cilantro

Preheat oven to 400 degrees. Line a sheet pan with foil.

Combine 3 tablespoons of olive oil with the cauliflower and potatoes on the pan and toss to combine. Spread in an even layer and roast for 30 minutes until golden brown.

Meanwhile, heat 2 tablespoons of oil in a frying pan and toast the cumin seeds. Add in the onions and sauté 5 minutes. Add asafetica, cayenne and ginger. Now add the salt, cauliflower and potatoes and stir well. Heat through, then remove from heat and garnish with cilantro and lime juice. Serve warm.