Lunch · Indian
Oven-Roasted Aloo Gobi
Potatoes and cauliflower roasted with cumin, turmeric and ginger. An oven version of this dish from the Indian subcontinent.
- per serving
- 381 kcal
- Protein
- 10 g
- Total time
- 50 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Preheat the oven to 210 °C (410 °F), convection. Weigh 200 g of peeled potatoes, then cut them into 1.5 cm cubes. Prepare 250 g of cauliflower in small 3 cm florets and cut the onion into thin wedges.
Grind the cumin and coriander seeds. Mix them with the turmeric, crushed garlic, grated ginger, 1 g of salt, the 12 g of oil and 20 ml of water.
Coat the potatoes, cauliflower and onion with all of this spice paste. Spread them in a single layer on a baking sheet lined with parchment paper, without overlapping.
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