Aloo Gobi

🥘 Ingredients

• Yukon Gold potatoes 16 oz
• small-medium head of cauliflower of florets 1.1 lb
• neutral-flavored oil can use olive oil if you want 2 ½ tbsp
• Kosher
• neutral-flavored oil 2 ½ tbsp
• cumin seeds 1 ½ tsp
• piece of cinnamon stick break in half as needed 1 inch
• medium yellow onion 1
• garlic cloves 6
• piece fresh ginger 1 inch
• ground turmeric ½ tsp
• asafoetida; optional ¼ tsp
• amchur powder 1 ½ tsp
• ground coriander 2 tsp
• Kashmiri red chili powder 0.5-1 tsp
• serrano pepper 1
• Roma or plum tomatoes about 8 oz
• kosher salt 1 ½ tsp
• Freshly
• dried fenugreek leaves 1 tbsp
• garam masala ½ tsp
• vegan butter 1 tbsp
• cilantro leaves and tender stems 1 handful
• Freshly

1. 1

   For the potatoes and cauliflower: Yukon Gold potatoes , small-medium head of cauliflower of florets , neutral-flavored oil can use olive oil if you want , Kosher salt and freshly cracked pepper. For the masala: neutral-flavored oil , cumin seeds , piece of cinnamon stick break in half as needed , medium yellow onion , garlic cloves , piece fresh ginger , ground turmeric , asafoetida; optional , amchur powder , ground coriander , Kashmiri red chili powder , serrano pepper , Roma or plum tomatoes about , kosher salt , Freshly cracked black pepper, dried fenugreek leaves , garam masala , vegan butter , cilantro leaves and tender stems , Freshly squeezed lime juice or lemon juice.

Roast Potatoes and Cauliflower

1. 1

   Preheat the oven to 425ºF / 220°C. Arrange a rack in the top third of the oven and another on the bottommost shelf. Line a rimmed sheet pan with parchment paper.
2. 2

   Scrub the potatoes clean (I don’t peel). Slice into 1-inch (2.5 cm) chunks/cubes. Cut the cauliflower into small-medium sized florets.
3. 3

   Transfer potatoes to the prepared pan. Drizzle potatoes with 1 tbsp oil and season with a few pinches of salt and pepper. Spread out in a single layer.
4. 4

   Add cauliflower to another rimmed sheet pan (I don’t use parchment paper for cauliflower because it browns better, but you can for easier cleanup). Drizzle cauliflower with 1 1/2 tbsp oil, and massage it into the nooks and crannies; season with salt and pepper.
5. 5

   Transfer the cauliflower to the top third rack and the potatoes to the bottom. Bake both for 22-25 minutes without flipping, or until browned in spots and tender but not super soft. Meanwhile, prep the masala and start cooking it (see Note 3).

Make the Masala

1. 1

   Heat the 2 1/2 tbsp oil in a 12-inch (30 cm) or larger deep sauté pan or Dutch oven over medium-high heat (see Note 4). Once it shimmers, add cinnamon stick and cumin seeds and toast for 1 to 1 ½ minutes, stirring or shaking the pan frequently, until darker in color and aromatic. Add the onions, season with a pinch of salt, and cook until nicely browned, 7 to 8 minutes.
2. 2

   Add in the garlic, ginger, turmeric, and asafoetida, if using. Cook for 1-2 minutes , stirring very frequently.
3. 3

   Add the amchur if using, coriander, chili powder, serrano pepper, tomatoes, salt, and crack in some black pepper. Lower the heat as needed if the spices start to stick. Stir well, using the tomato juice to scrape up the browned bits. Simmer for 4-5 minutes , or until the tomatoes have softened and almost melted, and the oil starts to separate from the tomatoes.
4. 4

   Add roasted cauliflower and potatoes plus any browned bits on the pans. Gently mix to coat in the masala and cook, uncovered, for about 5 minutes . Toss occasionally, until potatoes and cauliflower are well-coated and tender but not soggy, lowering the heat if it starts to stick.
5. 5

   Crush the kasuri methi with your hands. Add them into the pan, along with the garam masala and butter, if using. Toss to coat briefly and to melt the butter, if using. Turn off the heat and rest for 5 minutes .
6. 6

   Meanwhile, chop the cilantro. Add the cilantro and a couple squeezes of lime or lemon juice to the aloo gobi (more if you didn’t use amchur). Season to taste with salt and more garam masala if desired. Remove the cinnamon stick pieces.