This Sheetpan Aloo Gobi is my roasted version of the traditionally sautéed Indian entree of potatoes and cauliflower. It’s delicious as a meatless main dish served alongside toasted naan, or works well as a side for chicken or lamb. And you won’t want to skip the cilantro yogurt sauce, which is the perfect bright and tangy compliment to the abundance of warm spices.
Sheetpan Aloo Gobi with Cilantro Yogurt
40 min
Ingredients
Aloo Gobi
- 1 lb baby golden potatoes, cut into 1/2 inch dice
- 1 small 2 lb cauliflower, cut into bite size florets (about 6 cups)
- 2 tsp garam masala
- 1 tsp coriander
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp fine sea salt (or to taste)
- Pinch cayenne (optional)
- 1/4 cup olive oil
Cilantro Yogurt Sauce
- 3/4 cup 2% plain greek yogurt
- 1/2 cup packed cilantro leaves and stems
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/2 tsp cumin
- Pinch salt
To serve
- Grilled naan
Directions
Preheat oven to 425 degrees. Line a sheet pan with parchment. Spread vegetables in a single layer on sheet pan.
In a small dish, combine spices (garam masala through cayenne) with olive oil and mix well. Pour over vegetables and toss well until evenly coated. Roast for 20-25 minutes, tossing once midway through, or until vegetables are tender.
After roasting, check vegetables for seasoning. If necessary, toss with additional fine sea salt to taste.
To make the yogurt sauce, combine all ingredients (yogurt through salt) in a blender and blend until very smooth.
Serve potatoes and cauliflower with yogurt sauce and grilled naan.
Meal Prep Tips
Cut cauliflower up to 4 days in advance. Refrigerate it in a vented container or zip top bag (left slightly open to allow air circulation, which keeps cruciferous vegetables fresher).
Save cutting potatoes until just before cook time, as they will begin to brown.
Yogurt sauce may be prepared up to 24 hours in advance.
