Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

Introduction

Aloo Gobi is a classic Indian dish featuring tender potatoes and cauliflower florets tossed with aromatic spices. This easy sheet pan version simplifies the cooking process while delivering bold, flavorful results perfect for a weeknight dinner or casual gathering.

Ingredients

• 1 medium head cauliflower florets (chopped into even pieces)
• 2 medium potatoes (Russet or Yukon Gold, cubed)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)
• 2 cloves garlic (grated, or use garlic powder as substitute)
• 1 inch ginger (grated, or use ginger powder as an alternative)
• 3 tablespoons olive oil (can use avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (adds freshness at serving)
• 2 tablespoons chopped cilantro (enhances flavor and presentation)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine the cauliflower florets and cubed potatoes.
3. Step 3: Add olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, grated garlic, grated ginger, and optional amchur powder to the bowl. Toss well to coat all the vegetables evenly.
4. Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Step 5: Bake for 40-45 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
6. Step 6: Remove from the oven and garnish with fresh lemon juice and chopped cilantro before serving.

Tips & Variations

• For a milder flavor, reduce the red chili powder or omit it altogether.
• Substitute amchur powder with a squeeze of lemon juice if unavailable to add a bright, tangy note.
• Add peas or diced tomatoes for extra color and texture.
• Use ghee instead of olive oil for a richer, authentic flavor.

Storage

Store leftover aloo gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Avoid overcooking during reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower or potatoes?

Fresh vegetables are best for this recipe, but if using frozen, thaw and pat dry to avoid excess moisture that can affect roasting.

Is this recipe vegan and gluten-free?

Yes, this dish is naturally vegan and gluten-free when using oils like olive or avocado and ensuring no cross-contamination.

Ultimate Easy Sheet Pan Aloo Gobi: Quick & Flavorful Delight Recipe

Print Recipe

★★★★★

4.4 from 135 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful vegetarian Indian-inspired dish featuring roasted cauliflower and potatoes seasoned with aromatic spices. Perfect for a nutritious weeknight meal, it combines the warmth of turmeric, cumin, garam masala, and a hint of tangy lemon for a delicious, healthy delight.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium head cauliflower florets, chopped into even pieces
• 2 medium potatoes (Russet or Yukon Gold), cubed

Spices & Seasonings

• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon amchur powder (optional, can substitute with lemon juice)

Other Ingredients

• 2 cloves garlic, grated (or garlic powder as substitute)
• 1 inch ginger, grated (or ginger powder as alternative)
• 3 tablespoons olive oil (or avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (for serving)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Preparation Steps: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Combine Vegetables: Place the chopped cauliflower florets and cubed potatoes into a large mixing bowl, making sure they are roughly uniform for even cooking.
3. Add Seasonings: To the vegetables, add olive oil, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, salt, and optional amchur powder. Grate in garlic and ginger as well. Toss everything thoroughly until the vegetables are evenly coated with the spice mixture.
4. Arrange on Baking Sheet: Spread the seasoned vegetables out evenly on the prepared baking sheet in a single layer to ensure proper roasting.
5. Bake: Place the sheet in the preheated oven and roast for 40 to 45 minutes. Halfway through cooking, stir the vegetables gently to promote even browning and tender crispness.
6. Finish and Serve: Once tender and lightly browned, remove from the oven. Garnish with freshly squeezed lemon juice and sprinkle with chopped cilantro to add brightness and freshness before serving.

Notes

• You can substitute amchur powder with extra lemon juice if preferred for a tangy flavor.
• Use garlic and ginger powder as substitutes if fresh ingredients are unavailable.
• Adjust the red chili powder quantity to control the heat level according to your preference.
• If using Russet potatoes, ensure they are cut into similar-sized pieces as cauliflower for even cooking.
• This dish can be served as a side or a main vegetarian course when paired with rice or flatbread.

Keywords: Aloo Gobi, Sheet Pan Recipe, Roasted Cauliflower, Indian Spiced Vegetables, Vegetarian Dinner, Easy Indian Recipe, Healthy Side Dish