If you told me last year that I would soon have an obsession with potatoes, I think I would have laughed at you. They’ve just never been my thing before. I find baked potatoes dull and most mashed potatoes completely flavorless, which has led me to never really experiment with potatoes further. But this year I’ve realized how delicious roasted potatoes can be, with their crisp edges and buttery texture on the inside. Roasted potatoes can be so versatile – I love adding them to salads and also love giving them a spicy kick, like in this roasted Aloo Gobi dish.
Aloo Gobi is a classic Indian side dish made with potatoes, cauliflower, and a wonderful combination of spices. It has a bit of heat from cayenne, a beautiful color from turmeric, and plenty of flavor from ginger, coriander, and cumin. While this is traditionally a fried dish, I’ve been able to come up with a roasted version after a bit of experimentation. Not only is it healthier, but it’s much less messy and actually cheaper (peanut oil is pricey – you don’t want to be wasting a ton of it on frying). I wholeheartedly think the roasted version tastes better, too, since the potatoes and cauliflower crisp up instead of getting mushy.
I’ve written before about how many Indian dishes can be a bit daunting. But like my biryani dish, this Aloo Gobi is extremely approachable. All of these spices are available at most grocery stores, as is peanut oil (really try to use peanut oil with this dish, as it adds so much flavor). There aren’t any complicated steps, either: you simply roast the potatoes and cauliflower, then add them to a pan to coat them in the spices. Although this is usually served as a side dish, you could make this into a meal with some rice or naan and a salad. I promise you won’t look at potatoes and cauliflower the same way again!
- About one pound potatoes, washed and diced into bite-size pieces (I use baby red potatoes with the skin on)
- About one pound cauliflower, washed and cut into small florets
- 1 tablespoon peanut oil
- 1 tablespoon peanut oil
- 1 tablespoon fresh minced ginger (or 1 teaspoon ginger powder)
- ¼ teaspoon cayenne
- ¼ teaspoon turmeric
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 tablespoons water
- 3 tablespoons fresh cilantro, chopped
- Pre-heat the oven to 400 degrees.
- Add the potatoes and cauliflower to a large baking dish and toss with the 1 tablespoon peanut oil. Stir well and lightly salt. Cook for 25-30 minutes, stirring halfway through so that the potatoes and cauliflower roast evenly.
- Add the other tablespoon of peanut oil to a large skillet over medium heat. Add all of the spices and the roasted potatoes and cauliflower. Stir well to coat the vegetables in the spices, then add in the water and cook for about two more minutes.
- Serve immediately with the cilantro sprinkled on top.
Note: Recipe adapted from Madhur Jaffrey’s World Vegetarian.