Aloo Gobi Makhani
Roasted cauliflower and potatoes in a creamy tomato sauce, a veg-packed take on the classic with plenty of char.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £0.89 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the cauliflower and potatoes with the oil, cumin seeds, turmeric and a good pinch of salt on a large tray.
- 2
Roast for 30 minutes, turning once, until the potatoes are tender and the cauliflower has dark edges.
30 min - 3
Meanwhile, warm your ready made makhani base (see the base recipe) in a wide pan with 100 ml water until it just simmers.
- 4
Stir in the cream and peas and cook for 3 minutes.
3 min - 5
Tip in the roasted vegetables and fold through. Simmer for 2 minutes.
- 6
Scatter over the coriander and serve with rice or flatbreads.
Tips
- Spread the vegetables out in one layer. Crowded vegetables steam and stay pale.
- Roast the vegetables, do not boil them. The char gives the dish its depth.
- Add a squeeze of lemon at the end if the sauce tastes heavy.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Reheat until steaming hot all the way through. Potatoes go slightly soft when frozen, so eat fresh if you can.
Questions
Can I use sweet potato?
Yes. Swap half the potatoes for sweet potato. It roasts a little faster, so check it at 25 minutes.
Can I make it vegan?
Yes. Use a base made with oil rather than butter, and swap the cream for coconut cream.
Is it filling enough for a main?
Yes, with rice or flatbreads. Add a tin of drained chickpeas with the vegetables for extra protein.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.