Published: · Modified: by Richa 91 Comments
Jump to Recipe Print Recipe
Baked Aloo Gobi – Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly. 10 Mins Active. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe
Aloo Gobi is the quintessential part of an Indian spread. Spiced, perfectly cooked bites of potato and cauliflower, often served along with dals,curries.Aloo gobi is made almost exactly the same way at my mom’s since forever. No one wants to mess with perfection! The recipe, process or spices vary by region, family. The everyday home cooked version is usually a dryish seasoned veggies. Not all Indian dishes(even if they are called curries) have a sauce. Restaurants often will make it into a curried/saucy dish.Try this versionor gobi masala from my book, for a saucy Aloo gobi, that can be a meal served with flatbread(gf options).
My family recipe is a Punjabi recipe with spices such as cumin seeds, coriander, turmeric and loads of ginger and garlic. The skillet version posted way since when is made every few weeks. I’ve changed it up slightly and I also started baking it. The process is much easier and needs less active time, as you don’t need to be in standing the kitchen.
Also the baked aloo gobi turns out fabulously flavored, perfectly cooked and no mushy Cauliflower! Aloo Gobi in my house has got to be dry evenly spiced side without a sauce. Its wet enough from the moisture in the veggies. Just a few ingredients and gorgeous golden veggies is what we are aiming for. You can change up the spices to preference. For less roasted crisp, just use a smaller baking dish so they are spread almost double layer. Believe me, you wont go back to the skillet or Instant pot for aloo gobi once you try this Roasted Aloo Gobi!
More Indian Sides from the blog
- Green Bean, Carrot Poriyal– Green beans coconut carrot stir fry.
- Bombay Potatoes
- Easy Instant Dosa Crepes with Coconut chutney and Masala potatoes. GF option
- Okra Kuzambu– Okra in tamarind coconut sauce.
- Gobi Gajar Matar – Cauliflower Carrot Peas
- Instant Pot Aloo gobi
- Cabbage stir fry
- Bhindi Pyaaz – Okra onion stir fry
- 8 spice Veggie Stir fry
- Crunchy Spiced Potatoes
Above, veggies tossed in water+spices, spread on a larger dish for crisp Aloo Gobi.
Below pics, veggies tossed in dry spices, in a smaller baking dish for softer aloo gobi.
This Aloo Gobi takes just 10 mins to put together. Toss with spices, put it to bake, and done! No Standing around, no Mushy Cauliflower! Same Amazing Indian flavor and excellent texture. If you make it, let me know in the comments how it turned out!
Tips to make the Best Aloo Gobi:
- You want to keep the size of the cauliflower florets and potatoes similar. Too large florets or potatoes and they will not pickup flavor or cook through evenly. Too small of either will tend to have burnt edges.
- Spread the veggies so that they are in a single layer with just a bit of overlapping for dry Aloo Gobi. Too spaced out and they will be too crispy like roasted veggies. Spread them with overlapping for softer, less crisp (I put them in almost a double layer in smaller dish when making it for my Dad who likes his soft and slightly moist. The veggies have enough moisture and they will sauce(moisten) more as they sit in the serving dish). You can try different pan size to see what pan and spreading amount gives you your preferred crisp and texture.
- There are 2 ways to spice the veggies. 1. Mixing the spices, ginger, garlic in some water and then tossing in the veggies. 2. Mixing the dry spices and tossing in the veggies(this needs another teaspoon of oil for good distribution.)
- As with the tips for my Roasted Brussels sprouts post, you want to use stoneware for best results. And cover the veggies for a portion of the baking.
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
4.92 from 34 votes
Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
Baked Aloo Gobi - Indian Spiced Potato Cauliflower Side. Tips for the Best Aloo Gobi Subzi that bakes perfectly every time! Vegan Glutenfree Soyfree Nutfree Recipe.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side
Cuisine: Gluten-free, Indian, Vegan
Keyword: aloo gobi recipe, aloo gobi vegan, baked aloo gobi, best aloo gobi, punjabi aloo gobi, roasted aloo gobi
Servings: 4
Calories: 117kcal
Author: Vegan Richa
Ingredients
- 1 small head of cauliflower , 2 heaping cups
- 2 medium potatoes (yukon gold or white), about 2 cups cubed
Spicing:
- 1 tsp turmeric , divided
- 1 tsp ground cumin (½ tsp if you dont like cumin)
- 1 tsp ground coriander , optional, but nice
- ⅓ tsp (0.33 tsp) cayenne or paprika
- ½ tsp (0.5 tsp) garam masala or curry powder or berbere(½ to 1 tsp to preference), or use more of ground cumin and coriander
- ¾ tsp (0.75 tsp) salt
- 1 tbsp minced ginger , (1 inch ginger minced)
- 1 tbsp minced garlic or 1 tsp garlic powder
- 2 tbsp water
- 1 tsp oil
- cilantro and lemon juice for garnish
- Other flavor additions: ½ tsp amchur(dry mango powder), ½ tsp dried fenugreek leaves(kasoori methi), a good pinch of asafetida (hing)
Instructions
Chop the cauliflower into small florets and put in a large bowl.
Chop the potatoes into small cubes (less than ½ inch) and add to the bowl.
In a small bowl. Mix the ½ tsp turmeric and the rest of the ingredients under spicing until well combined.Add the spice mixture to the large bowl and toss to coat.
Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well.
Let the cauliflower and potatoes sit for a minute.
Sprinkle some more turmeric and mix lightly (optional).
Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose.
Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice.
Serve hot with dals, curries, flatbread. Perfect side tochana masala or butter tofu.
Video
Notes
For a restaurant style saucy Aloo Gobi see here.
Variations: Add 1 hot green chili, finely chopped with the ginger and garlic.
Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi.
Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar.
Add 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume.
Add ½ tsp toasted cumin seeds instead of ground cumin
Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).
Nutrition is for 1 serve
Nutrition
Nutrition Facts
Baked Aloo Gobi Vegan Recipe (Indian Spiced Potato Cauliflower)
Amount Per Serving
Calories 117Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 492mg21%
Potassium 892mg25%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 1.8g2%
Protein 5.4g11%
Vitamin A 60IU1%
Vitamin C 82.9mg100%
Calcium 72mg7%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
More soy free
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option. gluten-free, soy-free, nut-free
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Boston Vegan
5 stars – OMG Richa, this is SO GOOD, and better than any I’ve had in restaurants near me!Reply
Vegan Richa Support
Good to hear!
Reply
Barbara
Finally! An aloo Gobi recipe that I can make it home and it’s absolutely delicious.Believe me, I’ve tried many recipes, and this is by far the most flavourful
I will be making this on a regular basis
Reply
Vegan Richa Support
awesome! thanks so much for your kind comment!
Reply
Mandy
Absolutely delicious! There is nothing too crazy in the ingredients that I already didn’t have in my cabinet, so I was excited to try this recipe. It was perfect! I used a square dish.Reply
Vegan Richa Support
yay! thank you!
Reply
Laura Stuebe
LOVE LOVE LOVE this. (Next time i will use 1/4t less salt.) Already sent the recipe to one daughter and packed some for my grandson’s snack. This is the best – thank you Richa.Reply
Vegan Richa Support
Glad the whole family is sharing.
Barbara
I could live on aloe Gobi. It’s in the oven now and I can’t wait to taste it it sounds absolutely spectacular
Reply
Vegan Richa Support
I can’t wait to hear what you think
Reply
Nancy Antol
This recipe was excellent! All the satisfying flavors but not greasy or heavy. A lovely meal. We had leftover tofu and just added it to the mix. Turned out great.Reply
Vegan Richa Support
yay! thank you
Reply
Gurvinder Kaur
Turned out soooo good! I broiled it for a few minutes to get some charred taste- yumilicious! Thank you!Reply
Vegan Richa Support
yummmmyyyyyy
Reply
Oriana
Easy to prepare, and, delicious.
I added some chickpeas for protein and served with mango chutney.Reply
Richa
Awesome
Reply
celia
Delicious! Love the spice mix and shall definiterly make this dish again!Reply
Shanon
This was so simple and delicious! It is going into my meal prep rotation as a “dry side”.Reply
Juliana
I followed the directions, the aloo gobi was not cooked, still half raw . Covered it with tin foil for 15 min. Still raw. Added 1/4 of water and another 15 min. Will have to find a different way. Took over an hour .
Reply
Richa
That is really weird. Mine always gets done in 30 mins. Maybe your oven is not heating to the right temperature? What kind of pan did you use?
Reply
celia
I sometimes have the problem with potatoes that don’t cook properly no matter how long I cook them. I think it has nothing to do with cooking. I don’t mind the cauliflower to be a bit crunchy.
This is what I found on the net:
“During the growing season, unusually cold weather in a field may cause the potato matter to remain dense thru the length of the center of the potato.”Someone else told me it may be due to the time and how potatoes are harvested and packed. This
‘phenomena’ has happened to me only for the past few years, which makes me wonder whether it may also have something to do with harvesting and storage before produce reaches the shops. On the odd occasion it also has happened with organic potatoes.I cooked this dish today and it was done in 45 minutes. I use a shallow dish so the vegetables don’t end up in a pile.
Reply
Lisa
Hi Richa, I don’t have fresh ginger on hand—do you think the aloo gobi would taste terrible if I used ground (powdered) ginger instead? Best wishes and many thanks, Lisa
Reply
Kat
I have the same question. ?Reply
Sam
I always make it with ginger powder and I’m happy with the result. My family likes it better anyway since they don’t like the crunch of ginger pieces (though I’d prefer it!)
Reply
Heather Coombs
Totally delish.Reply
Vegan Richa Support
Totally awesome ! thanks for popping in
Reply
Cindy
This was delicious. Thanks! I doubled the spice because my daughter and I like a heavier spice and it was delicious!Reply
Vegan Richa Support
spicy! i like it
Reply
Avi
I needed a recipe that was short on prep time and massive on flavour with two little ones at home and elders to please – this recipe totally delivered!! Thank you.Reply
Amira
Made this simple and tasty dish tonight. Thanks for sharing!Reply
Linda
Amazing flavor. Soooooo delicious and satisfying. Love, love this recipe.Reply
Vegan Richa Support
happy to hear that – I really appreciate your review Linda.
Reply
Aimee
I love how delicious it is and so easy to make!Reply
Vegan Richa Support
Mission accomplished !
Reply
Aman
Hello,
This recipe turned out great. I forgot that my stainless steel pans are oven safe up to 500 degrees. So i used that. I also let it marinate for up to 24 hours before baking. It’s an excellent make ahead meal and super easy. I am waiting to receive my spice grinder. I cannot wait to make this recipe again with freshly ground spices with the recipes from you. Thank you for sharing.Reply
Aman
Hi Richa,
I want to make this recipe asap (tomorrow morning). But I do not own a ceramic pan that will be small enough. Do you think I can use my cast iron skillet instead?
Reply
Richa
Yes
Reply
Rick S
We had this for dinner tonight and it was amazing! I cooked 1/2 cup (dried) chickpeas in my Instant Pot to add to the dish and they cooked up deliciously crispy. I cut up Roma tomato and fresh cilantro as a topper to add some color. The flavor of the spices was perfect. Served over GABA brown rice with a side of blistered shish*to peppers. It was a delicious low calorie meal!Reply
Vegan Richa Support
I love cilantro! Nice side dish too – fancy
Reply
Agatha Medina
I really like the taste!!Reply
Vegan Richa Support
Glad you enjoyed this!
Reply
Christina p
Lovely slightly easier than stove top version. I used a cookie sheet. Next time I will have to up the size of the florets and cut potatoes smaller. The potatoes needed a few more minutes then the cauliflower was slightly more cooked. But once potatoes were soft it was delicious. My husband made some tandoori fish we baked them together. Paired with rice and cucumber and onion salad. Lovely thx for sharing.Reply
Sita
Yum! Made this for dinner tonight and so good. Lots easier than traditional Aloo Gobi! Turned out great with crisp edges as I made it in a sheet pan.Reply
Vegan Richa Support
So glad you enjoyed this recipe!
Reply
Sarah Barker
Just wondering if you can make this on a large metal cookie sheet instead of stoneware. Need to make large quantity for a party. Have you ever made using convection
Reply
Richa
cookie sheet will be fine. i think it will take a bit longer in convection. i havent tried it
Reply
Lizzy
We love traditional aloo Gobi so I was excited to find this baked and more hands off version. It was soooo good. While it was in the oven I made coriander lemon green beans and a tomato chutney to go with it. Thanks so much!Reply
Richa
yay!
Reply
Diane
My new favorite Aloo Gobi – baked. So easy to make and such a delicious variation. Opted for the first preparation method with really good results. Yum!Husband loved the roasted crispy bits 😋.
Reply
Richa
Awesome!
Reply
Keesha
My kitchen smells amazing! I added a teaspoon of curry powder as well and I found the squeezed lemon really added a nice flavour to all these ingredients. Yummy! Thanks for sharing 🙂Reply
Richa
awesome
Reply
Natasha
This is so simple and healthy and I love that there is an oil-free option. I want to make it and use a bag of frozen rainbow cauliflower I have. Would that work if I defrost first? Thank you!
Reply
Richa
yes it should work just fine. No need to defrost. the cauliflower might need a few extra mins to cook. Also dont cover thedish if the cauliflower has too much moisture. the frozen cauliflower can have extra moisture .
Reply
Natasha
I defrosted a bit on the counter. I think you’re right that I shouldn’t have covered it. Definitely turned out mushy, vs using fresh cauliflower. I’ll do it that way next time. But the flavors were good so it was delicious anyway; and I appreciate there is so little oil on the recipe.
Reply
Richa
yes there is quite some moisture that is sticking to the cauliflower and it will also release much more moisture during baking. I cover the fresh, because that can tend to dry out and get chewy edges, but that will not happen with frozen, so you want to bake uncovered and in a bigger dish so that the cauliflower isnt overlapping too much
Reply
Dina
Have made this multiple times since January. Love it!Reply
Richa
awesome!
Reply
simran
This was excellent! I also had leftover veggies that I could not fit in the dish. I baked it the
next day for dinner after 24 hours of marinating the veggies in the spices. It turned out better than the first time. I love such recipes where I can do all the prep work before hand for the next dinner.Reply
Richa
yay! awesome!
Reply
Antonella
Can I substitute the potatoe with sweet potatoe.?
Reply
Richa
yes
Reply
Keren
This came out wonderful. I ate it almost straight out of the oven for a VERY early lunch. I added chickpeas and peas and so this is such a satisfying main dish. The seasoning is perfect – upped it a bit to accommodate the chickpeas – and so is the texture of the cauliflower. Wonderful recipe, Richa.Reply
Richa
awesome!!
Reply
Shane
Do you have any recommendations for an oil you particularly like for this? Do you tend to go with a more neutral oil or a flavorful one?
Reply
Richa
yes any neutral such as safflower, sunflower or canola.
Reply
Shane
Thanks!
Reply
Neerali Parag
My oven is probably hotter than yours. Because the cauliflower over cooked slightly. But the flavours were delicious. My husband and 3 year old devoured it!
Thank you xxReply
Richa
awesome! Try larger florets, wider pan and a slightly lower temp.
Reply
Neerali Parag
Thank you! Will try that next time xx
Reply
Jonathan Carroll
Would a dutch oven work?Reply
Richa
yes should work fine. Keep the veggies to about 2 layers and notmore than that.
Reply
Susan
I have a question. I am making the oil free version of this. In those directions it says to cover half way through, and then says 5 mins.
The regular directions say to cover about halfway through. What’s this refer to?
Also thank you for including oil free options. I used to cook a lot of Indian food but when I gave up oil to treat a health condition I thought I’d never eat aloo Gobi again.
Reply
Richa
The regular one gets covered for 10 to 15 mins, so a bit less than half the time. For oil free version, cover it 5 mins more. You also want to use a smaller dish so that the veggies are not too far apart. that will help not lose too much moisture while baking.
Reply
Susan
Thanks so much! Your response was so quick that it wasn’t even time to cover the food yet. This is really a delicious dish. I didn’t miss the oil at all!
Reply
Richa
awesome!
Reply
Cassie Autumn Tran
Aloo gobi is one of my favorite Indian dishes! I love that yours looks so pure, healthy, and aromatic. Your mother knows how to whip up the perfect Aloo gobi–I totally agree that it would be a disservice to modify it in any way! This is most certainly going into my recipe bucket list–I’ll make this recipe with sweet potatoes, kabocha, or purple potatoes too!
Reply
Jimie Gibbon
Just made this tonight for my girlfriend for as part of my Indian love feast along with your Vegan garlic Naan n everything came out amazing. As always when using any of your recipes. 💖Thank you.Reply
Richa
thats awesome!
Reply
Anne
Greetings! Since you are recommending a stoneware baking dish, does this mean that a glass dish would not give the best results?
Thank you, AnneReply
Richa
glass will work too
Reply
Anne
Thank you for your response!
Reply
Sarah Barker
What about a cookie sheet?
Reply
Richard
Richa receipes are fantastic. Religiously us the Indian cook book every week(it’s my bible). Thanks for the inspiration. This dish is fab.Reply
Hofterzielbeek
Made these and they turned out great. Will surely try them again.
Reply
Stephanie
I’m not trying to be a jerk, but I’m not sure what constitutes a medium potato. Can you give us the weight or volume for the chopped potatoes, please.
Reply
Richa
130 to 140 gms, 1 heaping cup cubed
Reply
Cheryl
Made this tonight. It was delicious! And easy!Reply
Richa
yay!
Reply
Kate
I seriously want to lick my screen right now. I believe this may be a good recipe to get me husband to enjoy cauliflower… Must try!
Reply
Richa
yes definitely!
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
