Oven-baked aloo gobhi with sweet potatoes

By Puneeta Chhitwal-Varma
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  • One tablespoon Ghee or a mild oil like Canola (if you're looking for a vegan version)
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped ginger
  • 1 teaspoon turmeric (ground)
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder


  • 4 cups chopped cauliflower florets {into bite-sized pieces)
  • 3 cups chopped sweet potatoes


  1. Turn oven to preheat at 425 deg F while you get everything else ready
  2. Add the ghee in an oven-safe dish and heat it through for a minute.
  3. Then add the cumin seeds and ginger and put the dish back for two minutes to let the ginger cook up.
  4. Add turmeric powder, toss and add the cauliflower and sweet potatoes to let them all mix together.
  5. Add a couple of tablespoon of water, salt and coriander powder, toss again and let it all bake together for 25 minutes.
  6. Halfway through the cooking toss the vegetables so they remain coated in the mixture.
  7. Serve hot with naan, roti or rice or this killer of a barley pulao.

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