Aloo Gobhi Matar – Tray Baked

Aloo Gobhi Matar—the timeless North Indian trio of potatoes (aloo), cauliflower (gobhi), and green peas (matar)—gets a modern, fuss-free upgrade in this tray baked version. No more standing over a stove top or worrying about overcooked veggies. With this oven-roasted aloo gobhi matar recipe, you get perfectly caramelized edges, tender vegetables, and an irresistible smoky flavor—all in one tray.

Whether you’re hosting a weeknight dinner, meal prepping for the week, or preparing a healthy vegetarian main or side dish, this recipe delivers on both taste and convenience.

Why You’ll Love Tray Baked Aloo Gobhi Matar

One-tray wonder: Minimal cleanup and hands-off cooking.

Bold Indian flavors: Classic spice mix brings warmth and depth.

Healthy & hearty: Naturally vegan, gluten-free, and nutrient-rich.

Meal-prep friendly: Stores and reheats beautifully.

Ingredients

Here’s what you’ll need for this roasted Indian vegetable tray bake:

Vegetables – I used fresh cauliflowers, red onion, sweet potatoes and green peas. In the traditional recipe, white potatoes are used instead of sweet potatoes. Sweet potatoes and white potatoes are both good sources of complex carbohydrates.

Sweet potatoes: Excellent for their high vitamin A content and potential for blood sugar regulation, making them a good choice for overall health and weight management. 
White potatoes: A good source of resistant starch and vitamin C, with a more neutral flavor that can be used in various dishes. 

Spices – Garam Masala powder and dried fenugreek leaves (kasuri methi) is all I used apart from salt and little sugar.

Steps to prepare Aloo Gobhi Matar – Tray Baked

Chop the Vegetables – Whatever vegetables you are adding, make sure to chop in similar size.

Make the Marinade – The marinade can be of your choice. You can add whatever spice you like. I used yogurt with dried fenugreek leaves, garam masala, salt, sugar and mustard oil.

Marinate the vegetables in the yogurt mixture and then leave it aside for a couple hours in the fridge.

When you are ready to bake, drizzle a bit more oil and bake until it’s all cooked through.

Once it’s almost done, add the peas and bake for some more time.

Finally drizzle cilantro leaves, squeeze lemon juice and enjoy while warm.

Serving Suggestions

Tray-Baked Aloo Gobhi Matar is incredibly versatile. You can enjoy it:

• As a main with hot rotis, parathas, or rice.
• As a side to dals, grilled meats, or other mains.
• Stuffed in wraps or sandwiches with chutney and onions.
• Tossed into a grain bowl or salad for a veggie boost.

Tips & Variations

• Make it Vegan-Friendly: This dish is naturally vegan!
• Add Crunch: Sprinkle some crushed roasted peanuts or sev on top before serving.
• For Extra Heat: Add slit green chilies or a pinch of chili flakes to the spice mix.
• Spice Swap: Add a pinch of chaat masala instead of amchur for a street-food vibe.

Tray-Baked Aloo Gobhi Matar is the definition of minimal effort, maximum flavor. It honors the traditional roots of Indian cooking while leaning into modern, time-saving techniques. The result? A dish that’s comforting, crowd-pleasing, and effortlessly elegant.

Try it once, and it might just become your favorite way to enjoy this beloved classic.

Try these cauliflower recipes

Air Fried Cauliflower in Five Spice

Cauliflower Beans Coconut Curry

Zaatar Roasted Cauliflower Brussels Sprouts with Maple Mustard Dressing

Fulkopi’r Data Bhaja (Cauliflower Stalk Stir Fried)

Dahi Gobi

Gobi Mushroom Matar Pulao

Gobi Matar/Cauliflower cooked with Peas

Kankana Saxena

Aloo Gobhi Matar—the timeless North Indian trio of potatoes (aloo), cauliflower (gobhi), and green peas (matar)—gets a modern, fuss-free upgrade in this tray baked version. No more standing over a stove top or worrying about overcooked veggies. With this oven-roasted aloo gobhi matar recipe, you get perfectly caramelized edges, tender vegetables, and an irresistible smoky flavor—all in one tray.

Prep Time 10 minutes mins

Cook Time 40 minutes mins

marinating the vegetables (optional) 1 hour hr

Course Baking and Roasting (Savory)

Cuisine Indian

Ingredients 

• 1 Cauliflower
• 1 Medium onion (cut in cube size)
• 1 cup Frozen peas
• 1 Sweet potato (cut in cube size)
• Finely chopped cilantro leaves for garnish

For the Marinade

• ½ cup Yogurt
• 2 cloves Garlic
• ½ Inch Ginger
• 2 Green Chili
• 1 tablespoon Garam Masala
• 1 tablespoon Dried Fenugreek leaves
• 1 tablespoon Salt
• 1 teaspoon Sugar
• 3 tablespoon Mustard oil

Instructions 

• Cut the florets of the cauliflower into bite size pieces. Peel and cut the sweet potato to bite size, matching the size of the florets. Also cut the onion into similar size.

• Grate the garlic, ginger and green chili.

• To a baking dish add all the ingredients for the marinade along with grated ginger, garlic and green chili. Whisk it all together.

• Add the diced vegetables and mix it with hand. Cover and let it rest for an hour.

• After an hour, preheat the oven to 400 F

• Drizzle a little oil on top and bake for 30 to 35 minutes, tossing once in between.

• Add the peas and continue baking for 10 minutes.

• Finish it by finely chopped cilantro leaves and squeeze lemon juice.

• Serve it hot with some Roti/Chapati

Nutrition

Serving: 1Servings

Keyword baked vegetables, Bengali vegetarian dish, tray baked, vegetariain dish