The Steaming Pot - Easy vegetarian recipes from India

A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.

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Roadside vendors around me are selling mounds of lush green bathua leaves…yes, winter has truly arrived. Bathua is in season for only a short while each year, and when it is, it is abundant and inexpensive. Make the most of it while it lasts – and if this wonder vegetable is new to you, kick off your acquaintance by making this popular north Indian side dish: bathua ka raita.

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The orange and pink of pumpkin and red lentil, steeped in the gold of turmeric: happy-hued pumpkin masoor dal is just what you need for warmth and cheer this season.

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A green papaya side dish that’s light, tangy and full of nutrition. Papeeta ka chokha asks of you only five ingredients and is a breeze to make (discounting the will it takes to peel the toughish skin).

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Had enough of aloo parathas and aloo tamatar, wondering what new to cook with that big bag of potatoes? Here’s a collection of interesting/unusual potato recipes to go with an Indian vegetarian dinner. Some of these recipes are easy, some involved – all are guaranteed to give you incredible deliciousness.

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One of the joys of winter is getting to cook with in-season fresh fenugreek leaves. Lush green and fragrant, fenugreek leaves lend their distinct character to any dish they are part of (case in point: methi chhole). In aloo methi (potato fenugreek stir-fry), fenugreek leaves find a happy companion: the creamy earthiness of aloo makes a welcoming base for bitter green methi.

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