Love an Indian traybake this festive season? Try this simple and easy Aloo Gobi traybake for a delicious family dinner. With only 10 minutes of hands-on time, this tasty side dish is delicious with naan bread and cucumber raita for a meal.
The recipe is mostly hands-off and the aloo gobi curry in the traybake is cooked to perfection in just 30 minutes.
About this homemade Aloo Gobi traybake
This homemade Vegetarian Indian traybake uses my Aloo Gobi recipe, in a traybake form. Simply toss the potatoes, cauliflower florets, and onion with oil, tomato, and spices in the tray and roast.
I call these potatoes and cauliflower sautéed in spices an easy midweek meal because it is ready with very minimal effort and hardly any hands-on time while cooking!
This Aloo Gobi curry traybake requires about 10 minutes of prep time and all the magic happens in the oven.
Once you remove the tray from the oven, drizzle a bit of lemon juice and garnish with coriander leaves, just before serving.
What to serve with Aloo Gobi Traybake?
This Indian potato and cauliflower traybake taste delicious on its own too as appetisers.
You can serve this Aloo Gobi traybake in many ways.
Serve with a side of cooling cucumber raita and naan bread as a sharing meal.
They are a fantastic accompaniment to Tarka Dal, Roti, Vegetable raita, and a refreshing Indian tomato onion salad.
Why should you try this recipe?
Budget-friendly - In this recipe, I use cheap budget-friendly ingredients that will not hurt your pockets.
Easy to find ingredients- The recipe uses ingredients that are most likely available in your pantry. You can find the ingredients in your local grocery stores near you like Tesco, Sainsbury's, Waitrose, Morrisons, or Asda.
Low effort for a tasty Indian dinner. Most of the recipe is pretty hands-off as the cooking happens in the oven.
An ultimate traybake for serving on Curry nights and midweek dinners. What's more? They are perfect to serve on Christmas, Thanksgiving, and Diwali as a side.
Quick prep time - The recipe needs under 10 minutes of hands-on time to prepare the potatoes and cauliflower.
Great for batch cooking - You can double or half the recipe.
Dietary needs - Aloo Gobi curry is suitable for a Vegan, Vegetarian, and Gluten-free diet.
Storing Indian Potato and Cauliflower traybake
Store leftover aloo gobi curry in an air-tight container in the fridge for up to 4 days.
Freeze: Potatoes and cauliflower freeze really well, so this curry is great for batch cooking. Make sure it is fully cooled and then put it in a freezer container and bag it can keep in the freezer for up to 3 months.
Defrost: It can be defrosted in the fridge overnight.
Reheat: You can either reheat it in the microwave or in a hot pan. Make sure it is piping hot before serving.
Can I freeze Aloo Gobi traybake?
This Indian curry tray bake is great for batch cooking. Completely cool the Aloo Gobi and then transfer it to a freezer-safe container. Freeze for up to 3 months.
Defrost the Aloo Gobi curry in the fridge overnight. Reheat until it’s piping hot in the microwave or in air fryer or pan before serving.
Can I make an Air fryer Aloo Gobi traybake?
Absolutely! Place the ingredients in a tray that will fit in your air fryer and air fry at 190C for 18-20 minutes.
Alternatively, add all the ingredients to the air fryer basket and air fry.
If you love this recipe, you will also love these Vegetarian traybakes
Winter root vegetable traybake
Indian Potato and Cauliflower traybake recipe below
Aloo Gobi tray bake ( Indian spiced Potato and Cauliflower traybake)
Print Pin RateIngredients
- 1 medium cauliflower separated to florets about 500g
- 350 g potatoes sliced into halves
- 2 small brown onion sliced thick or ½ inch slices
- 1 tap cumin seeds
- 3 cloves garlic minced
- 1 " ginger grated
- ½ -¾ teaspoon turmeric powder
- ½ - 1 teaspoon chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 2 tablespoon olive oil or sunflower oil
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoon tomato paste or madras curry paste
Garnishes
- Juice of 1 lemon plus more as needed
- ¼ -½ cup Coriander leaves
Instructions
- Preheat the oven to 200 C.
- Place the cauliflower, potato, and onion in the baking tray.1 medium cauliflower, 350 g potatoes, 2 small brown onion
- Add the ginger garlic, spices, oil and tomato paste on the vegetables and mix them with hand.1 tap cumin seeds, 3 cloves garlic, 1 " ginger, ½ -¾ teaspoon turmeric powder, ½ - 1 teaspoon chilli powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 2 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoon tomato paste or madras curry paste
- Bake in the preheated oven for 25-30 minutes or until its done.
- Once the vegetables are roasted, garnish with coriander leaves.Juice of 1 lemon, ¼ -½ cup Coriander leaves
- Serve with Naan bread and cucumber raita.
Notes
Jamie Oliver Madras curry paste is well seasoned and easy to buy at Tesco.
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