Aloo gobi bake
- Prep: 5m
- Cook: 30m
- Serves: 2
This Indian style potato and cauliflower dish makes a brilliant light lunch or side dish for your favourite curry.
Method
- Cut and prepare vegetables.
- Par-boil potatoes and preheat oven to 180°C.
- Mix the marinade together. Toss the vegetables in a roasting pan with the marinade, making sure everything is well coated.
- Roast for 20-30 minutes or until the cauliflower and potatoes are golden.
Ingredients
All to be sourced organic where possible
- 2-3 potatoes, quartered and par-boiled
- 1 small head of cauliflower, cut into equal sizes
- Cherry tomatoes, washed and left whole
- For the marinade:
- Salt and pepper, to taste
- 1 tsp Bengali mustard sauce
- 2 tsp tamarind paste
- 1/2 tsp turmeric powder
- 1/2 tsp chili flakes
- 1 tbsp olive oil