Ingredients
Vegetables
- 2 (250 g) red onions, peeled, halved and thinly sliced
- 2 (250 g) tomatoes, roughly chopped
- 2 (350 g) potatoes, peeled and cut into 1 ½ inch pieces
- 4 (450 g) cups cauliflower florets
- 1 large red cayenne chilli, thinly sliced
Spices & Seasonings
- 6 large garlic cloves, minced
- 1 tablespoon grated ginger
- 4 bay leaves
- 1 teaspoon nigella seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon amchur (dried mango powder)
- 1 teaspoon red chilli powder
- 2 teaspoons sea salt flakes, crushed
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- 1 tablespoon kasoori methi
- Handful of coriander leaves, chopped
- Lemon wedges, to serve
Instructions
- Preheat Oven: Preheat your oven to 190°C (170°C fan-forced) to ensure it reaches the perfect temperature for roasting the vegetables evenly.
- Prepare Vegetables and Spices: In a large bowl, combine the sliced onions, chopped tomatoes, peeled and diced potatoes, cauliflower florets, and sliced red cayenne chilli. Add minced garlic, grated ginger, bay leaves, nigella seeds, cumin seeds, fennel seeds, ground turmeric, ground coriander, garam masala, amchur, red chilli powder, crushed salt flakes, lemon juice, and olive oil to the bowl.
- Toss and Coat: Thoroughly toss all the vegetables and spices together ensuring that every piece is evenly coated with the flavorful spice mixture and olive oil.
- Arrange on Tray: Spread the spiced vegetable mix evenly on a large, rimmed baking tray measuring approximately 44cm x 31cm x 2.5cm, distributing them so they roast evenly.
- Bake: Place the tray in the preheated oven and bake for about 45-50 minutes, or until the potatoes are tender and the edges of the vegetables start to brown, indicating caramelization and enhanced flavor.
- Finish and Serve: Remove the tray from the oven, sprinkle the kasoori methi over the roasted vegetables, and gently toss to combine with the cooked tomatoes and onions. Adjust salt to taste. Garnish with chopped coriander leaves and serve hot with lemon wedges on the side for an extra zesty kick.
Notes
- For extra flavor, you can add a pinch of asafoetida powder when tossing the spices with the vegetables if desired.
- If you prefer a spicier dish, increase the amount of cayenne chilli or red chilli powder to taste.
- This recipe is naturally vegan, gluten-free, and vegetarian, making it suitable for a variety of dietary needs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Serve with warm flatbreads, rice, or as a side to your favorite Indian dishes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Side Dish, Light Meal
- Method: Baking
- Cuisine: Indian
- Diet: Gluten Free, Vegan, Vegetarian
