Easy Aloo Ghobi (Indian Potato and Cauliflower)
This recipe is crazy easy to throw together, and you won’t believe how great it tastes!! It is a staple in our house, serving as an excellent side dish for red lentil dahl (last post). Both dishes heat up well for lunches the next day. To make this dish a main course, you can add a bag of frozen edamame to it. A side salad topped with cumin powder, lemon juice, and salt is nice alongside it.
Servings Prep Time
4 10
Cook Time Passive Time
40 40
Servings Prep Time
4 10
Cook Time Passive Time
40 40
Ingredients
Instructions
  1. Preheat over to 400.
  2. Chop up the potatoes, cauliflower, and tomatoes, and put the pieces into one large bowl.
  3. Add the whole seeds, turmeric, and salt.
  4. Transfer to a roasting pan with a cover (or use foil).
  5. Bake 40 min or until vegetables are soft. You might want to stir once during roasting so that you get even cooking.