The Steaming Pot - Easy vegetarian recipes from India

The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.

Garlic and dry red chilies give it that extra zing.

(more…)

This one’s especially for garlic fans – a flavorful Indian curry of potatoes in garlic sauce.

Baby potatoes go very well with heavy spices – this dish is a classic example. Team up potatoes in garlic sauce with something simple like boiled rice and a raita, for a complete meal.

(more…)

Palak toor dal (spinach with yellow pigeon pea lentils) has everything your nutritionist would give the nod to – and your palate would agree. Proteins, minerals, iron, and great taste!

(more…)

With tomatoes at throwaway prices in these parts nowadays, who wouldn’t be tempted to buy the red juicy vegetable (fruit?) by the sackful? I gave in to the lure and have been happily cooking tomato-based stuff since – pasta in tomato sauce one day, potatoes in tomato gravy the next.

(more…)

Till a month back, I had had sundried tomatoes only in the bottled, preserved form. Much as I liked it, I was cautious of its salt and preservative content and would use it sparingly.

I never knew how delightfully simple and light sundried tomatoes could be till I got myself a pack of Ladakhi sundried tomatoes – they are chewy, tomatoey (as opposed to pickle-y), and induce no "junk food" guilt pangs.

(more…)

Those beautiful pale green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla dal (gooseberry dal) and loved the result, I can heartily recommend the recipe to you.

(more…)