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  • Writer's pictureshazia faisal


Traybake aloo gobhi( caulflower potato) offers a delightful twist to the traditional dish, adding a brust of flavours.This recpie is incredibly easy to make and promise a tantalizing experience. Just mix vegetables and spices in a large bowl, spread out on a large tray and bake to golden roasted perfection.


2 (250 g) red onions, peeled, halved and thinly sliced

2 (250 g) tomatoes, roughly chopped

2 (350 g) potatoes, peeled and cut into 1 ½ inch pieces

4 (450 g) cups, cauliflower florets

1 large red cayenne chilli, thinly sliced

6 large garlic cloves, minced

1 tablespoon grated ginger

4 bay leaves

1 teaspoon cumin seeds

1 teaspoon ground turmeric

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon red chilli powder

1 teaspoons salt

1 tablespoon lemon juice

4 tablespoons olive oil

1 tablespoon kasoori methi

Handful of coriander leaves, chopped


Pre-heat oven to 190°C (170°C fan-forced).

Place onion, tomato, potato, cauliflower and chilli in a large bowl. Add garlic, ginger, bay leaves, cumin seeds, turmeric, coriander, garam masala, chilli powder, salt, lemon juice and olive oil. Toss and mix well to coat the veggies evenly with spices.

Spread the Aloo Gobi mix on a large, rimmed baking tray (44cm x 31cm x 2.5cm)

Bake in the pre-heated oven for approximately 45-50 minutes until potatoes are done and all veggies are starting to brown at the edges.

Remove from the oven. Sprinkle kasoori methi. Toss to mix the roasted veggies with the softer, cooked tomatoes and onion. Check and adjust seasoning (especially salt). Top with coriander leaves and mint youghurt sauce.

You can serve with flat bread or hot rice.

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