Name: Aloo Gobi (Potatoes and Cauliflower)
Yield: 4 servings
Ingredients: 2 medium russet potatoes, cut into 2"-long sticks; 1 medium head of cauliflower, cut into small florets; 5 Tbsp. extra-virgin olive oil, divided; 1 tsp. cumin seeds; ½ tsp. ground turmeric; 1 small onion, finely chopped; 1 Tbsp. thinly sliced ginger; Pinch of asafetida (optional, but really great); Pinch of red chili powder; 1 tsp. (or more) kosher salt; 1 Tbsp. (or more) fresh lime juice; ½ cup chopped cilantro leaves with tender stems

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Photo by Chelsie Craig, Food Styling by Pearl Jones

This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.

Roasted Aloo Gobi (Potatoes and Cauliflower)

Recipe notes