1 small head of cauliflower , 2 heaping cups
2 medium potatoes (yukon gold or white), about 2 cups cubed
1 tsp turmeric , divided
1 tsp ground cumin (1/2 tsp if you dont like cumin)
1 tsp ground coriander , optional, but nice
1/3 tsp (0.33 tsp) cayenne or paprika
1/2 tsp (0.5 tsp) garam masala or curry powder or berbere(1/2 to 1 tsp to preference), or use more of ground cumin and coriander
3/4 tsp (0.75 tsp) salt
1 tbsp minced ginger , (1 inch ginger minced)
1 tbsp minced garlic or 1 tsp garlic powder
2 tbsp water
1 tsp oil
cilantro and lemon juice for garnish
Other flavor additions:
1/2 tsp amchur(dry mango powder)
1/2 tsp dried fenugreek leaves(kasoori methi)
a good pinch of asafetida (hing)
Chop the cauliflower into small florets and put in a large bowl.
Chop the potatoes into small cubes (less than 1/2 inch) and add to the bowl.
In a small bowl. Mix the 1/2 tsp turmeric and the rest of the ingredients under spicing until well combined. Add the spice mixture to the large bowl and toss to coat.
Alternatively, Add the minced ginger, garlic, oil to the bowl and toss well. Combine the turmeric, cumin, coriander, garam masala, cayenne, salt in a small bowl, mix well. Sprinkle over the cauliflower, potatoes and toss well.
Let the cauliflower and potatoes sit for a minute.
Sprinkle some more turmeric and mix lightly (optional).
Spread the veggies in a stoneware or ceramic baking dish. Spray oil. See Tips above on how to spread the veggies and pan size to choose.
Bake at 400 deg F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender to preference. Taste carefully and adjust salt and spice and mix in. garnish with cilantro and some lemon juice.
Variations: Add 1 hot green chili, finely chopped with the ginger and garlic.
Change up the spices, use panch phoron blend instead of garam masala for achari aloo gobi.
Add thawed peas in the last 10 minutes of baking for Aloo Gobi Matar.
Add 1 to 1.5 cups cooked chickpeas to amp up the protein. Increase the spices and salt to preference to accommodate the added chickpea volume.
Add 1/2 tsp toasted cumin seeds instead of ground cumin
Oilfree: Omit the oil. Cover the Veggies half way through(about 5 mins longer).