Aloo gobi — potatoes and cauliflower sautéed in spices — was a staple of my upbringing. It’s simple to put together, pretty hands off, and its flavor to ease ratio is off the charts. Also, potatoes and cauliflower are truly exceptional at absorbing and enhancing seasonings.
- 2 medium russet potatoes, cut into 1-inch sticks
- 1 medium head cauliflower, cut into small florets
- 1 small yellow onion, cut into 1/2-inch slices
- 2 tablespoons fresh ginger, julienned
- 5 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon asafetida (optional, but really great)
- Pinch red chile powder such as Kashmiri red chile powder or cayenne
- Salt, to taste
- Juice of 1 lime, plus more if needed
- 1/2 cup chopped fresh cilantro (stems and leaves), for garnish
1. Preheat the oven to 400°F. Line a large baking sheet (or 2 medium baking sheets) with foil.
2. In a large bowl, combine potatoes, cauliflower, onion and ginger. Add oil and toss to coat. Add cumin, turmeric, asafetida, chile powder and salt, and toss once again, so that everything is evenly coated. Spread the vegetables out onto the baking sheet. Make sure not to overcrowd! If your pan is getting crowded, use a second sheet.
3. Roast the vegetables at 400°F for 30 minutes, tossing halfway through. Then increase the heat of the oven to 500°F, switching to broil, if possible, and roast for 10-15 more minutes, until the vegetables are browned and charred to your liking.
4. Garnish with lime juice and cilantro.