This recipe inspiration is from The Delicious Crescent. I don’t follow them, but it seemed like a clever Idea when I tripped over it on the internet.
There’s the rest of the one cauliflower I grew!
And small yellow potatoes from Aldi’s
And all of the ripe Juliet tomatoes left from my garden
And an onion
They get tossed with vegetable oil, grated ginger, grated garlic, powdered coriander, garam masala, chili powder, cumin seeds, turmeric, and some salt
Everything gets tossed on the roasting pan (lined with a silicone sheet to make cleanup easier).
After it had been roasting at 400F for almost an hour (30 minutes and then I stirred everything and tasted. The potatoes were still pretty firm, so I stirred everything and put it back for another 25 minutes), the potatoes were creamy all the way through and the tomatoes had some lovely caramelization.
Then I put the aloo gobi on a plate with saffron rice. And for some reason I felt like it was missing a secondary vegetable dish, so I heated up a microwave packet of Indian tomatoes and eggplant (and after I put like half a cup on the plate, I put the extra in the refrigerator). And then I toasted up a couple parathas cooked from the freezer and put some yogurt in a bowl.
I think I liked the roasted version better than the times I tried to make aloo gobi using the recipes on the DVD extras from Bend it Like Beckham. I will definitely make this again.