Dotnom

Roasted Aloo Gobhi (Potatoes And Cauliflower)

Ingredients

• 2 medium russet potatoes, cut into 2-inch-long sticks
• 1 medium head cauliflower, cut into small florets
• 3 tablespoons + 2 tablespoons olive oil, divided
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1 small yellow onion, finely diced
• Pinch of asafetida (optional)
• Pinch of red chile powder
• 1 tablespoon julienned ginger
• 1 tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 cup chopped cilantro, for garnish

Directions

1. Preheat the oven to 400 F.
2. Line a baking sheet with foil.
3. Spread the potatoes and cauliflower over the baking sheet and toss them with 3 tablespoons of the oil.
4. Spread them in an even layer and roast for 30 minutes, tossing them once halfway.
5. Set the vegetables aside to cool.
6. In a saute pan over medium-high heat, warm the remaining 2 tablespoons oil.
7. Once the oil begins to shimmer, add the cumin seeds and cook, for 1 minute max.
8. Reduce the heat to medium and swirl in the turmeric.
9. Add the onion and saute, stirring, for 4 to 6 minutes.
10. Add the asafetida (if using), red chile powder, and ginger and cook for another minute.
11. Stir in the roasted potatoes and cauliflower, including any charred bits from the foil, and mix everything together.
12. Add the salt and cook for 5 to 6 minutes more.
13. Remove from the heat and add the lime juice.
14. Taste and adjust the lime juice and salt, if needed.
15. Garnish with the cilantro before serving.

Attribution