It’s been ages since I posted a recipe here, so this is what’s on tonight’s menu.

Roasted Aloo Gobi

Serves 4

Equal parts (1-2 tsp) black mustard seeds, coriander seeds, cumin seeds, fenugreek seeds

Big dash of turmeric

2-3 tbsp vegetable oil

Dash of hot sauce

One small cauliflower

Two russet potatoes

An additional tbsp of oil, salt and pepper to taste

(Optional chopped tomato or green peas, but yeah, no)

Method:

Preheat oven to 400F.

Coarsely grind spices. Heat oil in a small nonstick frypan. Toss in ground spices and stir until fragrant, 30 seconds to a minute. Remove from heat. Add turmeric and hot sauce, set aside to meld.

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Trim and cut cauliflower into bite sized pieces. Peel and cut potatoes into bite sized pieces. Toss the veggies in oil, salt and pepper, spread them out on a baking sheet and roast them for 30-45 minutes. They should be cooked through and slightly browned.

Toss the roasted veggies with the oil and spice mix. (Add a small can of drained diced tomatoes or a cup of cooked peas now if you want them. But, yeah, no) Serve.

To reheat leftovers: do not microwave as that’ll make this a soggy mess. Heat it in a nonstick pan over medium-low heat.