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Easy Sheet Pan Aloo Gobi

Quick and Easy Sheet Pan Aloo Gobi for Flavorful Weeknights

This Easy Sheet Pan Aloo Gobi recipe is a quick, wholesome dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium head Cauliflower, chopped into even pieces Substitution: One medium head of cauliflower, chopped into even pieces.
  • 2 medium Potatoes, cubed Substitution: Use Russet or Yukon Gold; if using Yukon Gold, three small potatoes are sufficient.
For the Spices
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Red chili powder Adjust to taste.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Amchur powder Optional; provides dried mango tanginess. Substitution: Squeeze lemon juice if amchur is unavailable.
For the Aromatics
  • 2 cloves Garlic, grated Substitution: Garlic powder can be used if fresh is unavailable.
  • 1 inch Ginger, grated Substitution: Ginger powder may be used as an alternative.
For Cooking
  • 3 tablespoons Olive oil Substitution: Avocado oil or melted ghee can be used.
  • 1 tablespoon Fresh lemon juice Adds a burst of freshness at serving.
  • 1/4 cup Chopped cilantro Enhances flavor and presentation.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Easy Sheet Pan Aloo Gobi
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine your chopped cauliflower florets and cubed potatoes.
  3. Drizzle olive oil over the vegetables and sprinkle in your spices: turmeric, cumin, coriander, garam masala, red chili powder, and salt. Toss everything together until well-coated.
  4. Spread the seasoned vegetables evenly on the lined baking sheet, ensuring they have room to breathe while cooking.
  5. Place the baking sheet in the preheated oven and roast for 40-45 minutes, stirring halfway through.
  6. Once roasted, remove from the oven and squeeze fresh lemon juice over the dish. Garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Ensure vegetables are cut into uniform pieces for even roasting and avoid overcrowding the baking sheet.

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