Sheet Pan Curried Cauliflower and Potatoes (Aloo Gobi)

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 18 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the potato, 1 tablespoon oil and ½ teaspoon salt in the roasting pan and toss to coat.

• 3

  Once preheated, place the potato in the oven and air fry for 18 minutes.

• 4

  The potato should be golden and tender when pierced with a knife. If not, air fry a little longer. Remove the potato from the roasting pan and set aside.

• 5

  Adjust the oven to Air Fry, Super Convection, 380°F, for 32 minutes and press Start. Place the onion in the roasting pan with the remaining 1 tablespoon oil and ½ teaspoon salt and stir to combine.

• 6

  When the oven signals, place the onion in the oven. When there is 24 minutes remaining on the timer add the garlic, ginger and spices, stir to combine and continue cooking. When there is 20 minutes remaining on the timer add the tomato, ¼ cup water and ¼ teaspoon salt, stir to combine and continue cooking. When there is 15 minutes remaining on the timer add the cauliflower, ¼ cup water and ¼ teaspoon salt, stir to combine and continue cooking. When there is 5 minutes remaining on the timer, stir the cauliflower and return the potatoes to the roasting pan with the peas and ¼ cup water, stir to combine and finish cooking.

• 7

  To test if the cauliflower is ready, insert the tip of a knife or skewer into the core. It should slide in easily. If not, air fry a little longer.

• 8

  Spoon the curry into serving bowls, add a squeeze of fresh lemon juice, and finish with a scatter of chopped cilantro. Serve it up with fluffy basmati rice and warm, buttery naan for the perfect combo.