Empty My Fridge
Baked Aloo Gobi
Ingredients
- Cauliflower1 head
- Potato2
- Turmeric1 tsp
- Cumin · ground1 tsp
- Coriander seed · ground1 tsp
- Cayenne pepper⅓ tsp
- Garam masala½ tsp
- Salt¾ tsp
- Ginger · minced1 tbsp
- Garlic powder · minced1 tbsp
- Oil1 tsp
- Cilantro
- Mango powder · dried½ tsp dried fenugreek leaves, a good pinch of asafetida
Instructions
- Cut the cauliflower into small florets and the potatoes into cubes smaller than 1/2 inch, and put them in a large bowl.
- In a small bowl, mix 1/2 tsp of the turmeric with the spices, cumin, coriander, garam masala, cayenne and salt. Add the minced ginger, garlic, oil and water to the vegetables, then sprinkle the spice mixture over and toss well to coat.
- Let the vegetables rest for a minute. If you like, add the remaining turmeric and mix lightly.
- Spread the vegetables in a stoneware or ceramic baking dish and spray with oil.
- Bake at 400°F (204°C) for 20 minutes. Cover with parchment and bake for another 15 minutes, or until tender to your liking.
- Taste, adjust the salt and spice, and mix in. Garnish with cilantro and a little lemon juice, and serve hot.
Summarized from Vegan Richa's video. Watch it for the details.
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