Sheet-Pan Aloo Gobi

By Sprig Originals ✓ · cooked up in Sprig

Cauliflower and potatoes get roasted hard on a sheet pan until the florets are lace-edged and the potato cubes are crisp, then tossed with a fresh-bloomed onion-tomato-ginger masala off the heat. You get every bit of the deep, spiced flavor of a restaurant aloo gobi with none of the steamy mush that happens when everything simmers together in one pan.

Ingredients

• 1 medium head cauliflower, cut into 1 1/2-inch florets (about 6 cups)
• 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes
• 5 tbsp neutral oil, divided
• 1 tsp ground turmeric
• 1 1/4 tsp kosher salt

• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 serrano chile, thinly sliced (seeds removed for less heat)
• 2 medium plum tomatoes, finely chopped
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chile powder or paprika
• 1/4 tsp ground turmeric
• 3/4 tsp kosher salt
• 1/2 tsp garam masala
• 1/4 tsp amchur (dried mango powder), optional

• 1/2 cup cilantro leaves and tender stems, chopped
• 1 tbsp fresh lemon juice
• warm roti, naan, or basmati rice, for serving

Instructions

1. Heat the oven to 450°F with a rack in the upper third and another in the lower third. Line two rimmed sheet pans with parchment or leave them bare (bare metal browns better).
2. In a large bowl, toss the potato cubes with 2 tablespoons oil, 1/2 teaspoon turmeric, and 1/2 teaspoon salt. Spread on one sheet pan in a single layer, cut sides down where possible. In the same bowl, toss the cauliflower with 3 tablespoons oil, the remaining 1/2 teaspoon turmeric, and 3/4 teaspoon salt. Spread on the second pan, cut sides down, with space between florets — crowding steams them.
3. Roast the potatoes on the lower rack and the cauliflower on the upper rack for 20 minutes. Flip both with a thin spatula, swap the pans between racks, and roast 12 to 18 minutes more, until the potatoes are crusty and tender all the way through and the cauliflower is deeply browned at the edges. Turn the oven off and leave the pans inside to stay hot while you make the masala.
4. While the vegetables roast, heat 2 tablespoons oil in a 12-inch skillet or wide sauté pan over medium-high. Add the cumin seeds and let them sizzle and darken slightly, about 20 seconds.
5. Add the onion and cook, stirring often, 6 to 8 minutes, until golden brown at the edges. Add the ginger, garlic, and serrano and cook 1 minute more, until fragrant.
6. Add the tomatoes, coriander, ground cumin, Kashmiri chile powder, 1/4 teaspoon turmeric, and 3/4 teaspoon salt. Cook over medium heat, mashing the tomatoes against the pan, 5 to 7 minutes, until the mixture darkens to a thick paste and you see oil separating at the edges. If it sticks, add 2 tablespoons water and keep going — you want a paste, not a sauce.
7. Turn off the heat. Stir in the garam masala and amchur. Add the roasted potatoes and cauliflower and fold gently with a rubber spatula for about 1 minute, just until every piece is coated in masala. Do not let it sit and simmer.
8. Fold in the cilantro and lemon juice, taste for salt, and serve immediately with roti, naan, or basmati rice.

Chef's tips

Nutrition (per serving, estimated)

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