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Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)
the Breville Test Kitchen

the Breville Test Kitchen

Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)

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!
time

1 hr total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

  • potato icon
    8 oz potato

    peeled and diced

  • vegetable oil icon
    2 tbsp vegetable oil

    divided

  • kosher salt icon
    1½ tsp kosher salt

    divided

  • yellow onion icon
    1 yellow onion

    finely chopped

  • clove garlic icon
    2 cloves garlic

    minced

  • finely grated ginger icon
    1 tbsp finely grated ginger
  • garam masala icon
    1 tsp garam masala
  • ground coriander icon
    1 tsp ground coriander
  • Kastoori methi (dried fenugreek leaves) icon
    1 tsp Kastoori methi (dried fenugreek leaves)
  • kashmiri chili powder icon
    1 tsp kashmiri chili powder
  • ground cumin icon
    ¼ tsp ground cumin
  • ground turmeric icon
    ¼ tsp ground turmeric
  • ground cardamom icon
    ⅛ tsp ground cardamom
  • cayenne pepper icon
    ⅛ tsp cayenne pepper

    optional

  • tomato icon
    1 tomato

    finely chopped

  • water icon
    ¾ cup (6 fl oz) water

    divided

  • cauliflower florets icon
    9 oz cauliflower florets
  • frozen peas icon
    ¼ cup (1¼ oz) frozen peas
  • lemon wedge icon
    Lemon wedges

    to serve

  • chopped cilantro  icon
    2 tbsp chopped cilantro

    to serve

  • steamed basmati rice icon
    Steamed basmati rice

    to serve

  • Naan icon
    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.
Main course
Side dish/Accompaniment
Vegan
Gluten Free
indian
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