Sheet pan aloo gobi
Potatoes and cauliflower roasted with turmeric, cumin and ginger until golden at the edges, then spooned over basmati with cool yogurt.
- 55 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.97 a serving
- 560 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 head cauliflower
- 1 lb Yukon Gold potatoes
- 1 yellow onion
- 1½ tsp garam masala
- 1 tsp ground coriander
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1½ cups basmati rice
- 1 cup frozen peas
- 1 lemon
- 1 cup plain Greek yogurt
- ¼ cup cilantro, chopped (optional)
From your pantry
- 3 tbsp vegetable oil
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 tsp salt, divided
- 2¼ cups water
Each serving has about 560 calories, 19 g protein, 95 g carbs and 13 g fat, and costs about $2.97 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No yellow onions? White onions or red onions work.
- No basmati rice? Jasmine rice or long-grain white rice works.
- No frozen peas? Frozen mixed vegetables work.
- No lemons? Limes work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Cut the cauliflower into bite-size florets, the potatoes into ¾-inch and the onion into thin wedges.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
On a large , the vegetables with the oil, cumin, turmeric, garam masala, coriander, cayenne, ginger, garlic and 1½ teaspoons salt until everything is yellow. Spread it into one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Piled-up vegetables steam instead of browning. If they overlap a lot, use two pans.for 20 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Meanwhile, the rice in a strainer until the water runs mostly clear. Bring it in a with the water and ½ teaspoon salt over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir the rice once, cover, turn the heat to low and cook for 15 minutes without lifting the lid. Then take it off the heat and let it sit, covered.
Low heatTimer: 15 min
Stir the vegetables, scatter the frozen peas over the pan and until the potatoes are tender and the cauliflower is at the edges, 12 to 15 minutes more.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 13 min
Dolly’s tip: Turmeric stains. Stir with a metal spoon and wipe the counter right away.Squeeze the lemon over the pan and . Fluff the rice with a fork.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spoon the aloo gobi over the rice, add a big dollop of yogurt and scatter the cilantro on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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