Oven Roasted Aloo Gobi Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
• On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
• Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn't brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
• Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.

Steps:

• 1. Preheat oven to 400 deg F. 2. Leave the skin on potatoes if desired. Cut the potatoes into 1 inch cubes. 3. Place potatoes and cauliflower into a big bowl. 4. Toss all the spices, lemon juice, cilantro, and oil with the vegetables and coat well. 4. Spread the vegetables out on a cookie sheet in a single layer. 5. Bake for about 25-30 min, stir, and bake for another 20 minutes until potatoes are done.