Vegetables Recipes | Page 12 of 38

Bihari Aloo Chana: Potato and Black Chickpea Curry

Aloo chana (or aloo channa) is an easy-to-cook recipe from Bihar that uses kala chana (black chickpeas / kaala channa) – the smaller, thicker-skinned sibling of the chickpea used in chana masala or hummus. Black chickpeas have an earthy, dense flavor and high fibre content, and are popularly used in Bihari cooking. This aloo chana dish is filling, a good source of carbs, protein and iron – besides being really tasty.

Dahi Wali Lauki - Bottle Gourd in Spiced Yogurt

Of late I have been on the lookout for recipes that would put my stock of fennel seeds to good use. I also intend not to restock tomatoes till their price subsides to non-crazy level. My quest came to a satisfying end with this recipe for dahi wali lauki. Easy on the pocket , great to taste, fennel flavored, and no tomatoes.

A nutritious one-pot meal in which fenugreek leaves, peanuts and ghee add their charm to rice. Methi moongphali chawal is just the answer for you if you *want* to consume fenugreek for its health-giving properties but find its – shall we say, potent – taste unpalatable.

This recipe is really quick to put together if you have the boiled ingredients and the spice base – methi chutney – ready beforehand. Do as I do – make a big batch of methi chutney, use it as side dish on Day 1 and in fenugreek peanut rice on Day 2. Ek panth do kaaj.

Wondering what to do with zucchini in Indian cooking? Here’s your answer! With each bite, dhania nimbu wali zucchini delivers a delightful lemony jolt to the senses. Green, light and tangy, with a quick tadka of Indian spices, this zucchini side dish is summer exemplified.

Raw unsalted shelled peanuts, when boiled, acquire a rich softness, a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!