Love an Indian traybake? Try this simple and easy Aloo Gobi traybake—an Indian cauliflower tray bake with potatoes perfect for a delicious family dinner. With only 10 minutes of hands-on time, this tasty side dish pairs wonderfully with naan bread and cucumber raita for a satisfying meal.
This Indian Cauliflower Traybake with Potatoes is So Delicious
The recipe is mostly hands-off like most other traybakes( halloumi traybake is one of my favourites!), and the cauliflower traybake infused with classic Aloo Gobi spices cooks to perfection in just 30 minutes.
This homemade vegetarian Indian cauliflower traybake is inspired by my classic Aloo Gobi recipe, but made even easier in traybake form. When I bake in a tray, I want to make sure the authentic North Indian flavours still come through—and since the curry is usually on the drier side, baking it this way works beautifully.
Jump to:
- This Indian Cauliflower Traybake with Potatoes is So Delicious
- Why You’ll Make This Aloo Gobi Traybake on Repeat
- Sandhya’s Top Tips
- How to make Aloo Gobi Tray Bake Recipe in the Oven?
- How to Serve?
- What to Serve with Aloo Gobi Traybake?
- Storing Leftovers in the Fridge & Freezer
- Recipe FAQ's
- More Easy Vegetarian Tray Bake Recipes
- Aloo Gobi Tray Bake (Potato Cauliflower Tray Bake)
Why You’ll Make This Aloo Gobi Traybake on Repeat
- Budget-friendly – Uses simple, affordable ingredients that won’t stretch your shopping bill.
- Easy to find – Everything is pantry-friendly or easy to pick up from Tesco, Sainsbury’s, Asda, or your local stores in the UK.
- Low effort – 10 minutes of Quick preparation, then the oven does the work. I call this cauliflower traybake with potatoes and spices the perfect easy midweek meal.
- Great for Every Occasion – Serve as a side or main. Works just as well for curry nights, Diwali, Thanksgiving, Christmas, or a Sunday roast.
- Batch-friendly – Easy to double or halve the recipe.
- Diet-friendly – Aloo Gobi Traybake is naturally vegan, vegetarian, and gluten-free.
Sandhya’s Top Tips
- I like using baby potatoes and just cutting them in half. No need to peel—they roast up beautifully with crispy edges.
- Keep the cauliflower florets chunky—bite-sized, not too small—so they hold their shape and don’t dry out in the oven.
- Mix everything straight in the baking dish to save time and cut down on extra washing up.
- I use a large deep baking tray for this (mine’s 40cm x 27cm x 8.3cm from Peugeot). No need for baking paper or a liner—nothing sticks, and the oil in the recipe is enough to get a lovely roast without greasing.
How to make Aloo Gobi Tray Bake Recipe in the Oven?
Step 1. Toss the potatoes, cauliflower florets, and onion with oil, tomato, and spices directly in the tray.
Step 2. Bake in oven at 200C for 25-30 minutes until the potato and cauliflower are tender but roasted.
How to Serve?
Once you remove the tray with baked aloo gobi curry from the oven, drizzle with a bit of lemon juice and garnish with coriander leaves just before serving.
What to Serve with Aloo Gobi Traybake?
This Aloo Gobi curry is more on the dry side, so make sure to have a raita like cucumber raita or boondi raita or something saucy like a brown lentils dal on the side—so you’ve got enough to scoop up with Indian Cumin Rice or plain naan bread.
Storing Leftovers in the Fridge & Freezer
- In the fridge: Store leftover Aloo Gobi curry in an airtight container for up to 4 days.
- In the freezer: Potatoes and cauliflower freeze well, so this curry is great for batch cooking. Let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
- To reheat: Warm it in the microwave or in a hot pan on the stove. Make sure it’s piping hot before serving.
Recipe FAQ's
You can keep aloo gobi refrigerated in an airtight container for up to 1 week.
Absolutely. Aloo gobi freezes well for about 3 months. Portion it into containers, freeze, and thaw overnight in the fridge before reheating. Reheat until it’s piping hot in the microwave or in air fryer or pan before serving.
Yes! Spread the ingredients in a single layer on a tray that fits your air fryer and cook at 190°C (375°F) for 18-20 minutes.
Alternatively, you can add all ingredients directly into the air fryer basket and cook similarly, shaking halfway through for even cooking.
Yes! The flavors develop and deepen the next day. It’s perfect for meal prep. Just store it in an airtight container in the fridge and reheat when ready to eat.
More Easy Vegetarian Tray Bake Recipes
Ingredients
- 1 medium cauliflower separated to florets about 500g
- 350 g mini potatoes sliced into halves
- 2 small brown onion sliced thick or ½ inch slices
- 1 tap cumin seeds
- 3 cloves garlic minced
- 5 cm 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 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 mini 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, 5 cm 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 cup Coriander leaves
- Serve with Naan bread and cucumber raita.
Video
Notes
Sandhya’s Top Tips
-
- I like using baby potatoes and just cutting them in half. No need to peel—they roast up beautifully with crispy edges.
-
- Keep the cauliflower florets chunky—bite-sized, not too small—so they hold their shape and don’t dry out in the oven.
-
- Mix everything straight in the baking dish to save time and cut down on extra washing up.
-
- I use a large deep baking tray for this (mine’s 40cm x 27cm x 8.3cm from Peugeot). No need for baking paper or a liner—nothing sticks, and the oil in the recipe is enough to get a lovely roast without greasing.
Sandhya says
This is one of the easiest curry tray bake I make for my family… Simply a shortcut method to the authentic aloo gobi recipe.