The Steaming Pot - Easy vegetarian recipes from India

Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!

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Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, stuffed tomato curry is a guaranteed crowd-pleaser.

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Gobhi musallam is a gourmet’s delight, a recipe that can star on any party menu. Make this for your festive spread and have the crowd entranced.

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The tuber colocasia or taro root (arbi in Hindi) is the potato’s less popular cousin, but when cooked right, can charm you like none other. Try this arbi masala (curried colocasia) to see how.

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For a really good baingan bharta, getting the eggplant perfectly roasted is half the battle won. And for a perfectly roasted eggplant, the ingredients you need most are patience and balance – patience in cooking the eggplant on a low, open flame through till the core, balancing the heat all around without charring, leaving no spot raw or burnt.

The proportion of other ingredients and spices, the duration of post-roasting sautéing, can vary, but if the heart of the dish – the mashed eggplant – is nicely done, baingan bharta turns out delicious.

With that thought, on to my baingan bharta recipe in all its smoky splendor…

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A fantastic potato curry from my mother’s kitchen, that we love to have with pooris and dahi vada on the day of Holi. I hope you like this one as much as I do.

Wish you a happy Holi!

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