Baked Aloo Gobhi

To Serve – 4


  • 1 ½ cup Cauliflower florets with chopped green stalks
  • 1 cup  Potatoes medium size with skin cut into quarters
  • 1 tablespoon Verka Ghee
  • 1 teaspoon Cumin seeds
  • 1 Whole dried red chilli broken into two
  • 2 teaspoon Ginger finely chopped
  • 1 teaspoon Green chillies chopped
  • ¼ teaspoon Turmeric powder
  • ¼ cup Cream
  • ½ cup Verka cheese grated
  • 1 tablespoon Verka butter
  • 1 tablespoon Green coriander stalks chopped


  • Heat ghee in a Kadahi on low – medium heat. Stir in cumin seeds and sauté until a pleasant aroma starts. Add dried red chilli, stir once, ginger, green chillies, stir and sauté on medium heat for few seconds.
  • Add potatoes, sprinkle salt, mix in masala well and sprinkle 2 tablespoon water, cover. Cook for 2 minutes, while stirring once or twice.
  • Now add cauliflower, stir add 3 tablespoon of water, cover and cook for 4 – 5 minutes on low medium heat. While cooking stir occasionally.
  • Sprinkle turmeric powder, mix and cook on medium heat for 2 minutes while stirring occasionally. Remove from heat.
  • When cauliflower cooking, pre-heat the oven to 175°C / 350°F
  • Place AlooGobhi to an oven proof casserole evenly. Pour cream on the AlooGobhi evenly. Spread the mixed grated Verka cheese and coriander stalks all over the vegetables and finely place 3 – 4 Verka butter dollops. Bake the aloogobhi casserole in the pre-heat oven 6 – 8 minutes. Remove and serve with paratha, naan, roti.