This is so interesting I’ve never tried making Indian style veges in a sheet pan. Will certainly try it out. A thought around the seeds. Why not warm up the olive oil and splutter the seeds in as we would for a Tadka and then rubbing that mid bake. I’m wondering if they tasted burned because you went in dry with them and my understanding is that they need blooming in oil for the full flavour to come in!
Also THANK YOU for saying Aloo Gobi shouldn’t have tomato! Why does every Indian restaurant dish have tomato!?
Thanks Perzen! Let me know how yours turns out. And you are 100% right about the tempering of the seeds before adding them mid bake. I was trying to be ultra lazy with my method, clearly it needs a tweak :)
Oh yeah, tomato based aloo gobi shouldn’t exist, in my opinion.
This is so interesting I’ve never tried making Indian style veges in a sheet pan. Will certainly try it out. A thought around the seeds. Why not warm up the olive oil and splutter the seeds in as we would for a Tadka and then rubbing that mid bake. I’m wondering if they tasted burned because you went in dry with them and my understanding is that they need blooming in oil for the full flavour to come in!
Also THANK YOU for saying Aloo Gobi shouldn’t have tomato! Why does every Indian restaurant dish have tomato!?
Thanks Perzen! Let me know how yours turns out. And you are 100% right about the tempering of the seeds before adding them mid bake. I was trying to be ultra lazy with my method, clearly it needs a tweak :)
Oh yeah, tomato based aloo gobi shouldn’t exist, in my opinion.