Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe

Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals, curries. Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish. Try this version or gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options).

My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.

Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for. You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!

More Indian Sides from the blog

Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi.

Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi.

This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!

Tips to make the Best Aloo Gobi:

You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.

Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.

the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture. There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.)

As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking.