The Steaming Pot - Easy vegetarian recipes from India

I’ve been trying out different dishes with my new find this year – the vegan, gluten-free red chili paste from Thai Kitchen. This Thai-inspired recipe using potatoes, onions and sesame seeds is one I specially liked.

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Achari gajar (instant carrot pickle) takes its inspiration from the taste of traditional Indian pickles. A side dish to spruce up any Indian meal, this recipe’s USP is its express approach. This recipe does not involve the long process of making conventional pickles; achari gajar is ready in minutes.

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Cumin (jeera) is a staple in Indian food – it goes into the tadka in dals and vegetables, flavors jeera rice. It is roasted and ground and sprinkled over raitas and salads and dahi vadas and chaats.

You can get roasted ground cumin powder in the market but it does not hold a candle to the flavor of fresh roasted cumin powder made at home.

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Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.

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Classic imli chutney – a sweet and sour chutney made of tamarind (imli) and jaggery. Drizzle tamarind jaggery chutney over dahi vadas and chaats, dip your samosas and kachoris into it or have it on the side with any Indian meal.

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A one-pot rich rice meal bulging with flavors – whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. Peas and cashew fried rice on a lazy Sunday afternoon at home, what more could one ask for?

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What takes time to cook is not necessarily complex – that statement is so true of rajma masala (kidney bean curry). To the uninitiated, rajma masala might look like the result of sophisticated culinary jugglery. In truth this is one of the simpler gravies you could make in the Indian cuisine.

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