The Steaming Pot - Easy vegetarian recipes from India

Palak toor dal (spinach with yellow pigeon pea lentils) has everything your nutritionist would give the nod to – and your palate would agree. Proteins, minerals, iron, and great taste!

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A curry with easy-to-chop, quick-to-cook veggies – mushrooms, spring onions and tomatoes – and a dash of Italian spices, for a weekday dinner.

Mushroom spring onion curry doesn’t require much watching over while its cooking and is ready in the time you make half a dozen chapatis. Just what you want on a day when you don’t have much time to spare for the kitchen.

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Kathal ki sabzi (raw jackfruit curry) is an Indian vegetarian delicacy cooked especially around the month of Holi, when jackfruit is in season in north India.

Newbie cooks, be warned – you are up for a challenge if want to make kathal ki sabzi. The prickly, tough-skinned jackfruit requires skill to peel and cut, and then takes ages of cooking time. Part of the hurdle is handled these days – supermarkets stock packs of peeled and chopped jackfruit, ready to cook. Go right ahead and pick up one of these packs if you can. If not, I’ll point you to the always-awesome Rak’s Kitchen for illustrated steps to peel a jackfruit.

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A fantastic potato curry from my mother’s kitchen, that we love to have with pooris and dahi vada on the day of Holi. I hope you like this one as much as I do.

Wish you a happy Holi!

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A vitamin-filled start to the day with carrot poha: flattened rice cooked crisp with grated carrot and pepper.

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With tomatoes at throwaway prices in these parts nowadays, who wouldn’t be tempted to buy the red juicy vegetable (fruit?) by the sackful? I gave in to the lure and have been happily cooking tomato-based stuff since – pasta in tomato sauce one day, potatoes in tomato gravy the next.

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