Roasted Aloo Ghobi
Ingredients
Makes
- 2 medium russet potatoes
- 1 medium head cauliflower
- 5 Tbsp olive oil
- 1 tsp cumin seeds
- ½ tsp turmeric (ground)
- 1 small yellow onion, finely diced
- Pinch of asafetida (optional, but really great)
- Pinch of red chile powder
- 1 Tbsp ginger (julienned )
- 1 Tbsp lime juice (from about half a lime)
- 1 tsp salt
- ½ cup chopped coriander (stems and leaves, for garnish)
Timers
30:00
Preparation
- Preheat the oven to 400°F. Line a baking sheet with foil
- Cut 2 medium russet potatoes into 5cm long sticks
- Cut 1 medium head cauliflower into small florets
- Spread the potatoes and cauliflower over the prepared baking sheet and toss them with 3 Tbsp olive oil. Re-spread them in an even layer.
- Roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.
- Meanwhile, in a large sauté pan over medium-high heat, warm the remaining 2 Tbsp olive oil. Once the oil begins to shimmer, add 1 tsp cumin seeds and cook until they turn a medium shade of brown, about 1 minute max.
- Reduce the heat to medium and swirl in ½ tsp turmeric. Add the onion and sauté, stirring, for 4 to 6 minutes, until the onion becomes translucent. Add a pinch of asafetida (if using), a pinch of red chile powder, and 1 Tbps ginger and cook for another minute.
- Stir in the roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix everything together (don't overmix, or the cauliflower will fall apart).
- Add 1 tsp salt and cook for 5 to 6 minutes more, until the potatoes and cauliflower are tender (but not soggy!). Remove from the heat and add 1 Tbps lime juice. Taste and adjust the lime juice and salt, if needed. Garnish with ½ cup chopped coriander before serving.