Aloo/Tofu Gobi Matter Bake
Aloo/Tofu Gobi Matter Bake - mix of cauliflower, potatoes OR Tofu, 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, can be sub with 16 oz extra firm tofu
- 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" in a big wide mixing bowl.. Give it a good whisk to make sure all the spices are mixed well with the oil. Keep it side.
- If using tofu instead of potatoes, simply boil cubed tofu in salted water for 5 minutes and then drain it. This removes extra water from tofu and helps tofu absorb tofu deeply, making it more flavorful.
- Add sliced onion and potatoes to the bowl with "Oil & Spice Mix". Toss everything well.
- IF USING TOFU instead of potatoes, add in prepared tofu cubes and gently toss it all together making sure tofu does not break nor gets mushy.
- Toss in cauliflower florets and frozen/thawed peas in the same bowl. Also toss in cubes potatoes if using them instead of tofu.
- 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.