Aloo Gobi Baked Potatoes, a new twist on the classic Indian dish. Great for weeknights and easy to prep in advance, this recipe will become a fast favorite!
Large Russet baked potatoes, garam masala spiced cauliflower and a rich and flavorful Indian sauce update this curry. It’s all made from scratch, but the fact that this sauce can be made in advance is a win for busy weeknight dinners. You’re going to love these Aloo Gobi Baked Potatoes!
Indian is one of my favorite cuisines. I love the rich sauces with the perfect balance of spice to flavor. Aloo Gobi is one of those dishes that can be saucy or it can be a rather dry stirfry, but however the dish is prepared its always one of my favorites. Cauliflower naturally has a smooth, buttery taste, but with the addition of garam masala it takes on a wonderful nutty quality. And then there are potatoes which get soft and creamy as they break down in the spices. So good!
So my mind started thinking about Aloo Gobi and wandered off to how much I love baked potatoes topped with broccoli and cheese and then BANG! The idea Aloo Gobi Baked Potatoes flew into my wacky brain!
Its a brilliant idea, if I do say so myself!
Spicy cauliflower loaded on top a a baked potato and covered in a creamy sauce…YES PLEASE!
Baked potatoes are one of my favorite weeknight meals because they only take a few active minutes to prepare.
But the real reason this is a winner is that the sauce can be made in advance and it makes four cups so you’ll have extra to freeze for later! So you can throw those little grocery store spice pouches away and make this recipe from scratch! This sauce reheats beautifully on the stove, so it will become one of your weeknight meal secret weapons! You’ll find its also great on chicken, quinoa, veggies shrimp… so many things!
Does that sauce dripping down the baked potato make your stomach growl? Or is it the thought of nutty, toasted cauliflower that makes you hungry? Or maybe you like the salty, roasted potato skin? So many reasons to love this homemade spin on Aloo Gobi!
- 4 Russet Potatoes
- Salt and pepper to taste
- 1 TB canola oil
- 1 head cauliflower cut into small florets
- 1 tsp garam masala
- pinch of salt
- 1-2 TB canola oil
- 1/3 cups cashews softened in warm water and drained
- 1/2 cup water
- 1/2 cup ginger finely chopped
- 3 TB butter divided
- 9 cloves garlic minced
- 2 cups plum tomatoes diced
- 1 medium onion diced
- 1/2 cup whole milk
- 1 cup heavy cream
- 1 tsp garam masala
- 1 tsp fenugreek powder
- 1/2 tsp Indian chili powder or cayenne
- 3/4 tsp ground turmeric
- 1 tsp coriander powder
- Salt to taste
Preheat oven to 425F.
Wash potatoes and pierce them with a fork several times.
Oil potatoes and generously sprinkle them with salt and pepper.
Place in an oven safe dish and bake until soft, about one hour.
Combine cashews, ginger and water in food processor and puree until smooth.
In a medium sized dutch oven, heat one tablespoon butter over medium heat.
Saute onions until golden brown and transluscent.
Add garlic and saute until garlic is fragrant.
Add tomatoes and saute a couple minutes.
Add ginger puree, milk, cream and spices and bring mixture to a gentle simmer.
Cook until tomatoes have broken down, stirring frequently.
Add salt to taste.
Puree sauce in a blender, adding the two remaining tablespoons of butter, one at a time.
In a large skillet, heat about 1-2 TB of oil over medium-high heat.
Add garam masala and a generous pinch of salt and saute one minute.
Add cauliflower and cook, stirring often, until cauliflower is toasted and easily pierced with a fork but still a bit firm.
Make a lengthwise cut in the potato and squeeze the ends.
Pour a scoop of sauce into the potato and top with cauliflower.
Add more sauce and garnish with fresh cilantro.
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