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.


  1. Cut and prepare vegetables.
  2. Par-boil potatoes and preheat oven to 180°C.
  3. Mix the marinade together. Toss the vegetables in a roasting pan with the marinade, making sure everything is well coated.
  4. Roast for 20-30 minutes or until the cauliflower and potatoes are golden.


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

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