Name: Aloo Gobi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb yukon gold potatoes ((450g)); 1 head cauliflower ((500g of florets)); 2.5 tbsp neutral-flavored oil (for roasting); null null salt (to taste); null null black pepper (to taste); 2.5 tbsp neutral-flavored oil (for masala); 1.5 tsp cumin seeds; 1 inch cinnamon stick (break in half as needed); 1 medium yellow onion (diced); 6 null garlic cloves (finely chopped); 1 inch ginger (peeled and finely chopped); 0.5 tsp ground turmeric; 0.25 tsp asafoetida (AKA hing; optional); 1.5 tsp amchur powder (optional); 2 tsp ground coriander; 0.5 tsp mild red chili powder (such as Kashmiri chili powder); 1 null serrano pepper (slit down the middle just a little); 2 null roma tomatoes (finely chopped); 1.5 tsp kosher salt; null null black pepper (freshly cracked); 1 tbsp fenugreek leaves (kasuri methi; optional but recommended); 0.5 tsp garam masala (plus more to taste); 1 tbsp vegan butter (optional, for extra richness); 1 big handful cilantro (leaves and tender stems, chopped); null null freshly squeezed lime juice (or lemon juice)

Instructions

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1

Preheat the oven to 425ºF. Arrange an oven rack in the top third and in the bottom of the oven. Scrub and slice yukon gold potatoes (1 lb) into 1-inch chunks. Cut cauliflower (1 head) into small-medium florets. Place [potatoes] on a parchment-lined sheet pan. Drizzle with neutral-flavored oil (1 tbsp) and season with [salt] and [black pepper]. Spread in a single layer. Arrange [cauliflower] on a second sheet pan. Drizzle with neutral-flavored oil (1.5 tbsp), massage, and season with [salt] and [black pepper].
2

Bake [cauliflower] on the top rack and [potatoes] on the bottom for 22 to 25 minutes until browned in spots and tender.
3

Heat neutral-flavored oil (2.5 tbsp) in a sauté pan over medium-high heat. Add cumin seeds (1.5 tsp) and cinnamon stick (1 inch), toast for 1 to 1.5 minutes until aromatic. Add yellow onion (1 medium), season with a pinch of [salt], and cook until nicely browned, 7 to 8 minutes.
4

Stir in cloves (6 garlic), ginger (1 inch), ground turmeric (0.5 tsp), and asafoetida (0.25 tsp). Cook for 1 to 2 minutes, stirring frequently.
5

Add amchur powder (1.5 tsp), ground coriander (2 tsp), mild red chili powder (0.5 tsp) to mild red chili powder (1 tsp), pepper (1 serrano), tomatoes (2 roma), kosher salt (1.5 tsp), and [black pepper]. Simmer for 4 to 5 minutes until tomatoes soften and oil separates, stirring well and scraping up browned bits.
6

Add roasted [cauliflower] and [potatoes] (with any browned bits from the pans). Gently mix to coat in the masala and cook, uncovered, for about 5 minutes. Toss occasionally, until well-coated and tender but not soggy.
7

Crush fenugreek leaves (1 tbsp) with your hands and add to the pan, along with garam masala (0.5 tsp) and vegan butter (1 tbsp). Toss to coat briefly and melt the butter. Turn off the heat and rest for 5 minutes.
8

Chop handful cilantro (1 big). Stir in [cilantro] and [freshly squeezed lime juice]. Season to taste with [kosher salt] and more [garam masala] if desired. Remove the [cinnamon stick] pieces.

Nutrition Facts

Per portion

Divide into portions:

320

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 2 g

Monounsaturated Fat 4 g

Polyunsaturated Fat 14 g

Fiber 6 g

Sugars 5 g

Micronutrients

iron

2mg

44% DV

sodium

458mg

80% DV

calcium

69mg

28% DV

potassium

925mg

79% DV

vitamin a

193mcg

86% DV

vitamin c

67mg

298% DV

vitamin k

43mcg

142% DV