Roasted aloo gobi ki sabji – Don’t we all love winters? No sweating, No relying on air conditioning for a decent night’s sleep and no power cuts to endure. I for one definitely love winters more than summers. Beautiful weather ( if sun god bless us with his presence ;-)), juicy fruits and plentiful of green vegetables to choose from.
Aloo gobi ki sabji is a big hit in most of the Indian homes in winters. We are no different so this vegetable preference wise ranks quite high in our house. But, I am sad to say this, only in adults. My kids for some reason did not like to eat either of the Gobi.
Roasted aloo gobi ki sabji is a healthier version of fried aloo gobi ki sabji. One day my elder son ate fried aloo gobi ki sabji at my sister’s home. He absolutely loved it. And he promised me if I make fried aloo gobi ki sabji he will eat it. And he kept his promise. The only problem is we were not comfortable with having fried aloo gobi very often. So after trying baked potatoes for french fries in the oven, I tried baking aloo gobi in it too. It was a hit. Even my younger son loved it.
I have roasted aloo gobi in oven and tandoor both. Though results were satisfactory in both, in tandoor process takes less time. If you do not have a tandoor at home make this in the oven.
How to make roasted aloo gobi ki sabji
Preparation time: 5 minutes
Roasting time: 20-25 minutes in tandoor (around 30 minutes in Oven)
cooking time: 5 minutes
serves 4 persons
2 tbsp olive oil for roasting
1 tbsp oil for cooking( you can use olive oil, refined oil or even mustard oil for this. Mustard oil gives a very nice flavor to aloo gobi)
½ tsp jeera/ cumin seeds
1 stick dalchini/cinnamon
1-2 tej patta/bay leaves
¼ tsp heeng/ asafoetida
2 small onions finely chopped
1 large tomato chopped
2 green chilies chopped
1 piece ginger chopped
salt to taste
¼ tsp turmeric powder
1/2 tsp coriander powder
¼ tsp red chili powder
A pinch of garam masala
¼ tsp amchoor/ dried mango powder
Chopped coriander leaves to garnish
To make roasted aloo gobi ki sabji
Break the florets from the gobi. Cut into half vertically. I always soak gobi florets in water for some time before cooking.
Peel wash and cut the potatoes into wedges. Prick wedges with a fork. Toss the vegetables with olive oil and salt.
Preheat the tandoor. Spread vegetables evenly on the tandoor plate and roast for 10 minutes on both. Roast for 10 more minutes on top and lastly 5 minutes on the bottom. This time may vary for different tandoors so keep on checking your vegetables while they are roasting.
If you are using an oven
keep the vegetables on top rack at 200 C and follow the same process.
Heat oil in a pan. Add heeng, bay leaves, cinnamon, and jeera to it. When jeera starts to crackle, add onions, green chilies, and ginger and fry till transparent.
Add tomatoes, red chili, salt, coriander powder, turmeric and cook for 2 minutes till tomato is cooked.
After that add amchoor powder and garam masala and switch off the flame.
Add roasted aloo gobi to the prepared masala, mix thoroughly and cook for 2-3 minutes.
Roasted aloo gobi ki sabji is ready. Garnish with chopped coriander leaves.
serve hot with roti, parantha or Makka ki roti.