Aloo Gobhi (Indian-Style Oven-Roasted Potatoes and Cauliflower)

Preheat oven to 425ºF or 220ºC. Line a big cookie sheet with parchment paper.

In a mixing bowl, add potatoes and cauliflower. Mix in 1 tablespoon olive oil, salt and a pinch of turmeric powder; stir well. Lay cauliflower and potatoes in a single layer on the cookie sheet and roast in the oven for 20–25 minutes, shaking the cookie sheet once at about 10-minute mark.

While vegetables are roasting, set a heavy-bottomed skillet or kadaahi on medium high heat. Add remaining oil and let oil heat up. Once oil is shimmering, add cumin and fennel seeds and wait for them to slightly sputter. Add garlic and green chili (if using), followed by sliced onions. Lower heat to medium, cook for a minute or two, and then add ginger and cook for another minute or until the raw smell of ginger goes away.

Add ¼ teaspoon of turmeric powder, red chilli powder, and coriander powder. Mix and cook for 2–3 minutes. Add sliced bell pepper and let cook for 5–6 minutes or until red bell peppers are slightly cooked but have not completely lost their crunch. Turn heat to low.

Once potatoes and cauliflower are roasted (check a potato with a fork), take them out of the oven and mix in with onions and bell peppers. Add salt to taste, garam masala and lime juice. Let everything mingle, check and adjust seasonings and sprinkle cilantro. Serve hot with chapathi/roti or rice.