Roasted Aloo Gobi

A great side for a curry night

1 Hour 5 Minutes

Serves 4

What you'll need…

  • 400g Potatoes
  • 1 Cauliflower
  • 1 Tablespoon cumin seeds
  • 2 Teaspoons coriander seeds
  • 2 Teaspoons nigella seeds
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon turmeric
  • 1 Teaspoon chilli powder
  • 4 Tablespoons vegetable oil
  • 8 Curry leaves
  • 4 Garlic cloves
  • 2x400g tinned tomatoes
  • 2 Small green chillis
  • 1 Teaspoon golden caster sugar
  • Juice of 1 lime
  • Handful chopped coriander
  • Basmati rice, naan and natural yogurt, to serve
Depositphotos 98735328 S min

The method


Begin by preparing the veg. Peel and chop your potatoes into medium sized chunks and break your cauliflower into florets. Crush the garlic cloves and pierce the green chillis a couple of times.


Heat your oven to 180°C. Tip your potatoes into a large pot and fill with water. Bring to the boil. Simmer for 5-6 minutes until slightly soft.


Place the potatoes and cauliflower onto a large baking tray. Sprinkle over the spices and drizzle over 2 tablespoons of oil. Toss everything together so everything is well coated. Season and roast for 45 minutes, stirring half way through until the veg is soft and starting to brown.


Meanwhile heat the remaining oil in a frying pan and fry the curry leaves and garlic for 1 minute. Add the tomatoes, chillies, sugar, lime juice and season to your taste. Cover with a lid and simmer for 15 minutes.


Add the roasted veg to the tomatoes, simmer for another 5 minutes, adding water if its looking too thick. Stir through the coriander and serve with rice, naan and yoghurt. Enjoy!

Recipe from BBC Good Food

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