The Steaming Pot - Easy vegetarian recipes from India

Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.

(more…)

Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.

(more…)

Fenugreek leaves are in season. Homemade meals sparkle green with a fenugreek dish on the menu every day: methi parathas with imli chutney for Sunday brunch, methi chhole with jeera rice for the Monday lunchbox.

Make hay while the sun shines, they say. I make recipe replacements of kasoori methi (dried fenugreek) with fresh fenugreek while the greens are in lush supply. This is one such recipe: methi gobhi, a variant of gobhi kasoori methi (cauliflower with dried fenugreek) that uses fresh fenugreek instead of dry.

(more…)

I know some who will not touch beetroot come what may. And so if you must feed them this fantastic food, you have to innovate. Hide it in ways that tame its taste. I present to you the gloriously colorful beetroot paratha, which has many a hater turn into a beetroot buff.

(more…)

This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.

(more…)

Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.

(more…)