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

Introduction

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful dish perfect for busy weeknights. Combining tender cauliflower and potatoes with fragrant spices, it delivers comforting Indian-inspired flavors with minimal effort.

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
• ½ 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)
• 1 inch ginger, grated (or use ginger powder)
• 3 tablespoons olive oil (can use avocado oil or melted ghee)
• 1 tablespoon fresh lemon juice (for garnish)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. Step 1: Preheat your 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 the olive oil, turmeric, cumin, coriander, garam masala, red chili powder, salt, amchur powder (if using), grated garlic, and grated ginger to the bowl. Toss everything until the vegetables are evenly coated with the spices.
4. Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Step 5: Bake for 40 to 45 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
6. Step 6: Remove from oven and garnish with fresh lemon juice and chopped cilantro before serving.

Tips & Variations

• Use amchur powder for a tangy flavor, or substitute with a squeeze of fresh lemon juice for brightness.
• For added richness, drizzle melted ghee instead of olive oil before roasting.
• Serve with warm naan or fluffy basmati rice to make a complete meal.
• Adjust red chili powder according to your heat preference.

Storage

Store leftover aloo gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. It may lose some crispness when refrigerated but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower or potatoes?

It’s best to use fresh vegetables for even roasting and texture. Frozen cauliflower may release extra moisture, making the dish less crisp.

Is this dish vegan?

Yes, this recipe is naturally vegan when using olive or avocado oil. If you choose melted ghee, it will no longer be vegan.

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

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★★★★★

4.5 from 126 reviews

This Ultimate Easy Sheet Pan Aloo Gobi is a quick and flavorful vegetarian dish featuring roasted cauliflower and potatoes seasoned with aromatic Indian spices. Perfectly baked to tender perfection and garnished with fresh lemon juice and cilantro, this easy sheet pan recipe delivers a vibrant, wholesome meal with minimal effort and cleanup.

• Author: Joe
• 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

For the Vegetables

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

For the Spices

• 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)

For the Aromatics

• 2 cloves garlic, grated (or garlic powder as substitute)
• 1 inch ginger, grated (or ginger powder as an alternative)

For Roasting

• 3 tablespoons olive oil (can use avocado oil or melted ghee)

For Garnish

• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare Vegetables: In a large mixing bowl, combine the chopped cauliflower florets and cubed potatoes to create the vegetable base of the dish.
3. Mix Spices and Oil: Add olive oil, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, salt, and optional amchur powder to the vegetables along with grated garlic and ginger. Toss everything thoroughly until the vegetables are evenly coated with the flavorful spice mixture.
4. Arrange for Baking: Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
5. Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, stirring halfway through to promote uniform browning. The vegetables should be tender when tested with a fork and have a lightly browned, roasted appearance.
6. Garnish and Serve: Once roasted, transfer the aloo gobi to a serving dish. Drizzle with fresh lemon juice and sprinkle chopped cilantro on top to add brightness and a fresh herbal note before serving.

Notes

• Consider serving the roasted Aloo Gobi with warm naan bread or fluffy basmati rice to make it a complete and satisfying meal.
• Adjust the red chili powder to your heat preference or omit for a milder dish.
• Amchur powder adds a subtle tangy note, but fresh lemon juice can be used as a substitute if unavailable.
• This dish can be made gluten-free by ensuring your spices and any accompaniments are certified gluten-free.

Keywords: Aloo Gobi, Sheet Pan Recipe, Roasted Cauliflower and Potatoes, Indian Spiced Vegetables, Easy Vegetarian Dinner