The Steaming Pot - Easy vegetarian recipes from India

Avengers: Infinity War famously declared "We Will Deep Fry Your Kebab". This kachche kele ke kebab recipe duly follows that memo.

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Sweet potato’s starchy sweetness plays off the robust flavors of sookhi sabzi masala in this recipe. The spices make this dish taste so exotic, you can hardly tell that putting this together was so easy.

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Dal and chow chow (chayote), when cooked together, give you a dish with wonderful texture and taste. The juicy pear-like chow chow softens and melds into dal, adding an interesting counterpoint to the dal’s “porridginess”. When I want to do a bit more with chayote than make an easy stew, I usually turn to this chow chow dal recipe.

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Take the basic semolina pancake recipe up a level: fortify it with carrot and cucumber, flavor its base with a dash of dahi, spice it up with ginger and chilies. Carrot cucumber rava cheela works really well for brunch or in the lunchbox with tomato pickle on the side.

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Home-style aloo tinda ki sabzi, cooked with tomatoes and spices.

If tinda is unfamiliar to you, here’s an intro:

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In this karela masala fry recipe, spice-coated bitter gourd slices are pan-fried on low heat leisurely till they crisp up and lose all but a hint of their native bitterness. Serve karela masala fry to folks who shun bitter gourd – watch them be pleasantly surprised at how mellow this dreaded vegetable can be!

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