Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)

the Breville Test Kitchen

Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)

Name: Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)
Cook time: 900 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 8 oz potato - peeled and diced; 2 tbsp vegetable oil - divided; 1½ tsp kosher salt - divided; 1 yellow onion - finely chopped; 2 cloves garlic - minced; 1 tbsp finely grated ginger; 1 tsp garam masala; 1 tsp ground coriander; 1 tsp Kastoori methi (dried fenugreek leaves); 1 tsp kashmiri chili powder; ¼ tsp ground cumin; ¼ tsp ground turmeric; ⅛ tsp ground cardamom; ⅛ tsp cayenne pepper - optional; 1 tomato - finely chopped; ¾ cup (6 fl oz) water - divided; 9 oz cauliflower florets; ¼ cup (1¼ oz) frozen peas; Lemon wedges - to serve; 2 tbsp chopped cilantro - to serve; Steamed basmati rice - to serve; Naan - to serve

Inspired by the classic Indian Aloo Gobi, this cauliflower and potato curry is warm and comforting. Every Indian kitchen has their own version…make this one yours!

1 hr total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

8 oz potato
peeled and diced
2 tbsp vegetable oil
divided
1½ tsp kosher salt
divided
1 yellow onion
finely chopped
2 cloves garlic
minced
1 tbsp finely grated ginger
1 tsp garam masala
1 tsp ground coriander
1 tsp Kastoori methi (dried fenugreek leaves)
1 tsp kashmiri chili powder
¼ tsp ground cumin
¼ tsp ground turmeric
⅛ tsp ground cardamom
⅛ tsp cayenne pepper
optional
1 tomato
finely chopped
¾ cup (6 fl oz) water
divided
9 oz cauliflower florets
¼ cup (1¼ oz) frozen peas
Lemon wedges
to serve
2 tbsp chopped cilantro
to serve
Steamed basmati rice
to serve
Naan
to serve

Instructions

1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 18 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Place the potato, 1 tablespoon oil and ½ teaspoon salt in the roasting pan and toss to coat.
3Once preheated, place the potato in the oven and air fry for 18 minutes.
4The potato should be golden and tender when pierced with a knife. If not, air fry a little longer. Remove the potato from the roasting pan and set aside.
5Adjust the oven to Air Fry, Super Convection, 380°F, for 32 minutes and press Start. Place the onion in the roasting pan with the remaining 1 tablespoon oil and ½ teaspoon salt and stir to combine.
6When the oven signals, place the onion in the oven. When there is 24 minutes remaining on the timer add the garlic, ginger and spices, stir to combine and continue cooking. When there is 20 minutes remaining on the timer add the tomato, ¼ cup water and ¼ teaspoon salt, stir to combine and continue cooking. When there is 15 minutes remaining on the timer add the cauliflower, ¼ cup water and ¼ teaspoon salt, stir to combine and continue cooking. When there is 5 minutes remaining on the timer, stir the cauliflower and return the potatoes to the roasting pan with the peas and ¼ cup water, stir to combine and finish cooking.
7To test if the cauliflower is ready, insert the tip of a knife or skewer into the core. It should slide in easily. If not, air fry a little longer.
8Spoon the curry into serving bowls, add a squeeze of fresh lemon juice, and finish with a scatter of chopped cilantro. Serve it up with fluffy basmati rice and warm, buttery naan for the perfect combo.