North Indian
North Indian Aloo Gobi with Cumin, Turmeric, and Ginger
A classic dry Punjabi curry of potatoes and cauliflower that cooks down in one pan until the edges brown and the spices cling to each bite. Roasting the cauliflower first and finishing the skillet with fresh cilantro and lemon makes the dish taste bright and deeply spiced instead of flat and steamed.
Gluten-FreeDairy-FreeHigh VeggiesOne PanComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- North Indian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Preheat the oven to 425 degrees F. Toss the cauliflower and potatoes with 2 tablespoons of the oil and 1 teaspoon salt on a sheet pan and roast for 20 to 25 minutes, tossing once, until the edges are deeply browned and the potatoes are tender.
- While the vegetables roast, heat the remaining oil in a wide skillet over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant and sizzling.
- Add the onion and cook until soft and lightly golden. Stir in the ginger, garlic, and green chile and cook for 1 minute until the pan smells sharp and warm.
- Add the tomato, ground coriander, ground cumin, turmeric, chile powder, and 1 teaspoon salt. Cook down until the tomato breaks into a thick, brick-red masala and the oil beads at the edges.
- Scrape the roasted cauliflower and potatoes into the skillet and toss gently so every piece is coated with masala without breaking apart. Cook over low heat for 5 minutes so the flavors marry.
- Off the heat, stir in the garam masala, most of the cilantro, and the lemon juice. Taste and adjust with more salt or garam masala, then scatter the remaining cilantro on top and serve with rice or warm roti.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free and dairy-free as written — verify the spice blends are certified GF if someone at the table is strict, and serve with rice instead of roti for a fully gluten-free plate.