Aloo Gobi Matter Bake
Aloo Gobi Matter Bake - mix of cauliflower, potatoes, peas, cherry tomatoes, onions are coated with extremely flavorful oil and spice mix and then roasted/baked to perfection!
Servings: 6
Ingredients
- 1 small Cauliflower Head cleaned and cut in medium sized florets
- 1 small Sweet Yellow Onion
- 30 Baby Potatoes peeled and cut in halves
- 30 Cheery Tomatoes cut in halves
- 1 cup Frozen Peas
Oil & Spice Mix
- 2 tsp Ginger
- 1 tbsp Garlic
- 2 tsp Serrano
- 2 tsp Kashmiri Red Chili Powder
- 2 tsp Salt
- 2 tsp Turmeric Powder
- 1 tbsp Cumin Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Mango Powder
- 1 tsp Chaat Masala
- ½ cup Oil
- 1 tsp Tandoori Masala
Garnishing
- ¼ cup Finely Chopped Cilantro
- ½ cup Pomegranate Seeds
Instructions
- Mix everything listed under "Oil & Spice Mix". Give it a good whisk to make sure all the spices are mixed well with the oil. Keep it side.
- Mix all the veggies listed above in a big wide bowl. Pour the "Oil & Spice Mix" over the veggies and mix well. I like to mix it with my hands to make sure each and every pieces of veggies are coated well with the "Oil & Spice Mix".
- Lay it out in a wide baking tray making sure the veggies are layered in a single layer, and are not too crowded. (This can be made in a heavy bottom pot if you do not have an oven.)
- Cover it and roast/bake it on 375° for 30 min. Uncover after 30 min, carefully mix it with spatula to toss the veggies around. You will find it a bit runny due to tomatoes, but trust me the moisture will decrease and also adds lots of flavors to this dish!
- Change the oven temperature to 400° F and roast/bake it for another 15 min (uncovered). This will decrease the amount of moisture and also cooks the veggies all the way through.
- Once cooked, take it out of the over, toss it one more time using spatula. Garnish it with fresh cilantro and pomegranate seeds.
- I like to serve it like chaat with drizzle of sweet data tamarind chutney, spicy green cilantro mint chutney, yogurt & crunchy sev!!
- You can certainly serve it like a curry/subzi along with paratha on side or over plain rice.