Sheet Pan Aloo Gobi
over Lemony Labneh
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
An Indian menu classic comes together as effortlessly as a restaurant order. Potatoes and cauliflower are the aloo and the gobi on your sheet pan. They arrive at the table in a whirl of warm spices and sharp cilantro, plated over creamy lemon-spiked labneh.
We will send you:
- 15ml Minced garlic
- 300g Cauliflower florets
- 450g Baby potatoes
- 50g Sliced red onions
- 14g Cilantro
- 1 Lemon
- 150g Green peas
- 100ml Tomato sauce
- 60ml Labneh
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Milk • Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
6 g
Sodium
980 mg
Total Carb
78 g
Sugars
16 g
Protein
22 g
Fibre
15 g
Preparation
Start the aloo gobi
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss the potatoes and cauliflower (halve if large) with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until beginning to soften.
- Drizzle with the tomato sauce.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Pick ½ the cilantro leaves off the stems; chop the remaining leaves and stems.
- In a small bowl, combine the labneh, lemon juice, chopped cilantro and S&P.
Finish the aloo gobi
- In a medium bowl, combine the peas, onions, a drizzle of oil, the remaining spices and S&P.
- When the potatoes and cauliflower are beginning to soften, add the pea-onion mixture and garlic.
- Roast, 5 to 7 min., until tender.
Plate your dish
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the aloo gobi.
- Garnish with the lemon wedges and remaining cilantro. Bon appétit!
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