Here is a recipe for the popular aloo gobi from the Indian cuisine made even simpler. Aloo in Hindi means Potato and Gobi is cauliflower. This is a dry sabji made with cauliflower & potatoes and some fragrant spices. Once you try this sheet pan aloo gobi, you won't go back to the stovetop method.
I have simplified the flavorful Indian spiced cauliflower & potato dish to make it in 30 minutes with the least amount of work - mostly unattended, making this a perfect weeknight dinner. While the sabji is getting ready, make some steamed rice and tuck into a warm comforting meal.
Using this method to make aloo gobi means there is no more soggy vegetables and results in perfectly cooked, fork tender, flavorful sabji.
Prep Time : 10 minutes
Cooking Time: 30 minutes; mostly unattended
If you are new to Indian cooking and would like to know more about the spices used, do check the most essential spices used in Indian cooking.
This is a vegan, gluten-free dish. Make sure when you buy the ingredients, they are indeed compliant with the diet you follow.
- Cooking Spoons
- Baking Tray
- Aluminum Foil
- Knife & chopping Board
- Peeler (I love my Y-shaped peeler)
- Measuring Spoons/Cups
Full recipe + measurements + video can be found in the recipe card below.
Simplified Step By Step Instructions
Pre-heat the oven.
Prep work mostly involves cutting the vegetables and getting all the spices and aromatics ready.
Line your baking tray with Aluminum foil. Drizzle oil.
Mix all the spices with the vegetables and bake in the oven.
Drizzle lime/lemon juice. Garnish with chopped cilantro.
Spices used in this aloo gobi dry sabji recipe are pretty simple and easily available in grocery stores. If cumin seeds and Garam Masala are not available at your local grocery store, look for them at your Indian grocer or online.
Want a spicier version? Add some Indian red chilli powder or a combination of Paprika and Cayenne pepper along with other spices & aromatics.
Use cumin powder instead of cumin seeds. Use about ¾ teaspoon.
If you are not following a vegan diet, use ghee along with oil for a richer flavor.
Make all the vegetable pieces uniform (almost) in size. See how you can easily cut cauliflower into florets.
I use sweet onion for this recipe, mainly for the aesthetic aspect. I think they blend well with the cauliflower & potatoes well.
Place the vegetables in a single layer in the baking tray. If your baking tray is not large enough to hold the entire quantity, work in batches.
Using the oven to prepare the sabji means there are no more soggy vegetables and the result is perfectly cooked, fork-tender, flavorful sabji.
Do not forget to squeeze some lime/lemon juice once the sabji is ready. This enhances the flavor quite a lot. You have a hint of sweetness from the roasted vegetables, heat, and flavor from the spices used which is enhanced a notch by the lime juice.
Meal Prep Tip: You can cut and dice the vegetables ahead of time.
Should You Line Your baking Tray?
I love this sheet pan aloo gobi because of how simple the preparation is. The bonus being fewer dishes to clean at the end of the meal. Add to it the fact that most of the cooking happens unattended gives me time to attend to other chores.
As I mentioned in my Kathi Rolls recipe, lining the baking tray is a personal preference. I do it to help with the cleaning.
Aloo Gobi is a typical North Indian Style dry sabji and is usually served with plain rice or roti. Roti is the unleavened flatbread made with wheat flour.
You would tear a piece of the roti, pinch the sabji with it and eat it. Remember we have added turmeric in the dish and turmeric stains.
You can serve a simple dal or kadhi along with rice to make it a complete meal.
How To Store And Use Leftovers?
You can store leftovers in an airtight container in the refrigerator for about 3-4 days.
To reheat, you can either use a microwave or heat in the oven until heated thoroughly.
Cauliflower - Usually 1 large head of cauliflower is about 1.2 Kilogram (approx. 2.6 lbs). You can use a medium-sized cauliflower (about 700 grams or approx.1½ lb) to make the recipe. This is about 5 cups of cauliflower florets.
Potatoes - I use russet potatoes to make aloo gobi. 1 large potato is approx. 250-300 grams or 0.6 lb. 1 large russet potato would suffice. This would be approx. 2 cups diced.
Sweet Onions - These do vary in size. Use 1 large or 2 small ones to make the recipe. This would be approx. 1½ heaped cups diced.
Note: The measurements for the vegetables need not be precise. I usually eyeball the ingredients and do not see any taste difference.
Sheet pan Aloo Gobi
- Cooking Spoons
- Baking Tray
- Aluminum Foil
- Measuring Spoons/Cups
- Chopping Board and Knife
- Vegetable Peeler
- 500 grams (approx. 1 lb) Cauliflower florets
- 300 grams (approx. 1 large) Potato washed, peeled & cut into medium dice
- 150 grams (approx. 1 medium) Onion peeled and cut into medium dice
Spices & Aromatics
- 10 grams (approx. 1 tablespoon) Minced Ginger
- 10 grams (approx. 1 tablespoon) Minced Garlic
- 1 teaspoon Turmeric Powder/Haldi
- 1 teaspoon Garam Masala or to taste
- Salt to taste
- 1 teaspoon Cumin Seeds
- 1½ tablespoon Oil + more for greasing the baking tray.
- Lime/Lemon juice
- Finely chopped cilantro
- Preheat the oven to 425 degrees F (220 degrees C)
- Line a baking tray with Aluminum foil and drizzle oil.
- Cut cauliflower into medium sized florets
- Wash, peel and dice potato into medium sized pieces.
- Peel, wash and dice onion into medium sized pieces. Seperate the layers.
- Mince ginger and garlic.
- Get all the spices.
- To a large bowl, add cauliflower florets, diced potatoes and onions.
- Add cumin seeds, garam masala, turmeric powder, salt and oil. Mix well to coat all the pieces well with the spices. [Note: Start with about ¾ teaspoon salt. Add more if required]
- Spread the vegetables in a single layer on the baking tray.
- Bake at 425 degrees F (220 degrees C) for 30 minutes ort until the vegetables are cooked well.
- Remove from heat. Drizzle juice of half of a lime/lemon or to taste.
- Serve hot garnished with finely chopped cilantro.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This serves 4 people. Adjust the serving size to fit your dietary needs.
- Useful Tips Make all the vegetables uniform (almost) in size. See how you can you easily cut cauliflower florets. I use sweet onion for this recipe, mainly for the aesthetic aspect. I think they blend well with the cauliflower & potatoes well. Place the vegetables in a single layer in the baking tray. If your baking tray is not large enough to hold the entire quantity, work in batches. Since we are using the oven, this prevents soggy vegetables and results in perfectly cooked, fork tender, flavorful sabji. Do not forget to squeeze dome lime/lemon juice once the sabji is ready. This enhanced the flavor quite a lot.
- Meal Prep Tip: You can cut and dice the vegetables ahead of time.
Inspiration For The Recipe
A while ago, I had seen a recipe/video by Priya Krishna, where she mentioned that her mom used to roast the cauliflower in the oven to make aloo gobi and then finish the rest of the process stovetop. That got me thinking as to why not roast all the ingredients. Ta-Da! So, this is my version of aloo gobi inspired by that thought process. 🙂