The Steaming Pot - Easy vegetarian recipes from India

When onions and dried fenugreek get together, the result is magical. Try making paneer kasoori methi with these two ingredients that give the gravy its unique, layered flavor.

You Need:

• Paneer – 250 grams
• Kasoori methi – 2 tablespoons
• Onions – 3
• Ginger – 1-inch piece
• Garlic – 4 pods
• Cloves – 2
• Cardamom – 1
• Cinnamon stick – 1/2 inch piece
• Pepper corns – 5
• Cumin powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Oil – 2 teaspoons

How To:

Slice one onion into thin strips. Blend the other two onions along with ginger and garlic to a paste.

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Strawberries are in the market – exorbitant as they always are in India – but allow yourself a little indulgence. And take heart that you get the REAL deal when you make strawberry shake at home – no gooey magenta syrup that the juicewalla surreptitiously adds to the blender.

You Need:

• Chilled toned milk – 2 glasses
• Vanilla ice-cream – 1 scoop
• Fresh ripe strawberries – 8 to 10
• Sugar – 3 teaspoons (adjust according to taste)

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Come Indian summer and raita begins to feel like manna from heaven.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment with Indian meals. Served cold, its digestive, cooling properties are a great counterpoint to the otherwise spicy Indian meal.

There are endless variations to the raita – every region has its specialties, every family has its own spin on it. Here is one raita recipe that I specially like – using moong sprouts and onions.

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Tempering with cumin  seeds – a quick way to embellish your plain boiled rice.

You Need:

• Rice – 2 cups, boiled and cooled
• Ghee – 2 teaspoons
• Cumin seeds – 2 teaspoons
• Salt – a pinch
• Black pepper corns – a few (optional)

How To:

Heat the ghee in a non-stick pan. Add the cumin seeds and pepper corns.

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What do you like to stuff inside your parathas? This soya bean-based stuffing is a constant favorite of mine.

You Need:

For the paratha:

• Atta – 2 cups
• Water – to knead

For the stuffing:

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I’ve got myself a pack of organic red poha (flattened brown rice) this time and made this nice breakfast-time dish of kanda poha (flattened rice cooked with onions, potatoes and peanuts) with it. This style of cooking poha is popular in Maharashtra and Karnataka, where it goes by the name avalakki bath.

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Spinach generously spiked with garlic cloves and dry red chillies, cooked with mustard oil – I fell in love with this simple, deliciously flavored saag from the word go. Only five ingredients and little cooking time, Kashmiri saag is also easy on the chef.

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