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Smashed Aloo Gobi is a delightful dish that brings together the comforting essence of potatoes and the nutritious benefits of cauliflower, all while infused with aromatic Indian spices. This recipe transforms the traditional Aloo Gobi into a hearty casserole that is perfect for family gatherings or a cozy weeknight dinner.

Smashed Aloo Gobi Potato Casserole

Elevate your spring gatherings with this Smashed Aloo Gobi Potato Casserole, a comforting and creamy dish that beautifully blends potatoes and cauliflower with aromatic Indian spices. Perfect for brunch or a cozy weeknight dinner, this easy recipe caters to all dietary preferences. With its unique twist on a classic, its sure to impress family and friends. Try it tonight and make it a new favorite! Save this for later and bring vibrant flavors to your table.
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Ingredients
  

2 lbs Yukon Gold potatoes, peeled and cubed

1 medium head of cauliflower, cut into bite-sized florets

1 tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to your heat preference)

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper

1/4 cup milk (or your preferred dairy-free alternative)

2 tablespoons butter (or plant-based butter)

1/2 cup grated cheddar cheese (optional, for a cheesy topping)

1/4 cup fresh cilantro, finely chopped, for garnish

Lemon wedges, for serving

Instructions
 

Boil the Potatoes and Cauliflower: In a large pot, fill with water and bring to a rolling boil. Carefully add the cubed Yukon Gold potatoes and cauliflower florets. Cook for 15-20 minutes, or until both vegetables are fork-tender. Once cooked, drain the water and set the vegetables aside.

    Sauté Your Spices: In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and sauté them until they crackle (approximately 30 seconds). Then, stir in the turmeric powder, garam masala, red chili powder, salt, and black pepper. Continue to cook for an additional minute, allowing the spices to become fragrant.

      Mash the Vegetables: In a spacious mixing bowl, combine the drained potatoes and cauliflower. Pour in the sautéed spices, milk, and butter. Using a potato masher or a fork, mash the mixture until it’s well combined but retains a bit of chunkiness for texture.

        Prepare the Casserole Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish, then transfer the smashed mixture into the dish. Spread it out evenly while smoothing the top with a spatula for a nice finish.

          Add Cheese (Optional): If you’re choosing to include cheese, evenly sprinkle the grated cheddar over the top of the casserole for a delicious, melty finish.

            Bake to Perfection: Place the casserole in your preheated oven and bake for 20-25 minutes. It’s ready when the mixture is heated through and the top exhibits a subtle golden hue.

              Garnish and Serve: Remove the casserole from the oven and allow it to sit for a few moments before serving. Garnish generously with fresh cilantro and offer lemon wedges alongside to enhance flavor with a zesty kick.

                Prep Time, Total Time, Servings:

                  Prep: 30 minutes | Total: 1 hour | Serves: 6-8

                    Optional Presentation Tips: For an eye-catching presentation, consider serving the casserole straight from the dish and place a small bowl of extra chopped cilantro and lemon wedges on the side for guests to personalize their servings.