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aloo gobi

Sheet pan Aloo Gobi

Here is a simple 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 simple spices. Once you try this sheet pan aloo gobi, you wont go back to the stove top method.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • Bowls
  • 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
  • tablespoon Oil + more for greasing the baking tray.


  • Lime/Lemon juice
  • Finely chopped cilantro


Prep work

  • 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. 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.
  2. 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.
  3. Serving size – This serves 4 people. Adjust the serving size to fit your dietary needs.
  4. 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.
  5. Meal Prep Tip: You can cut and dice the vegetables ahead of time.