The Steaming Pot - Easy vegetarian recipes from India

Sookhe bharwan baingan is a delicious side dish of spice-stuffed baby eggplants. It uses few ingredients – no onion, garlic or tomatoes – and can be put together easily with basic Indian spices.

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Thick colorful bell pepper strips and wedge-cut potatoes, shallow-fried with fragrant spices. Uses no onion, tomato, ginger or garlic. This aloo capsicum dry sabzi is just right for days when your pantry has run out of Indian curry staples.

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Potato pumpkin masala is a testament to the power of "slow and steady". Potato and pumpkin cubes simmer gently with tomatoes and aromatic spices to produce this winner of a dish.

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Grated white radish seasoned and stuffed in flat-bread, pan fried with ghee. Mooli paratha is a delicious wholesome meal, perfect for brunch.

There are two schools of thought on how the filling for mooli paratha should be prepared: the first camp sautés the grated radish before using it for stuffing, the second camp keeps it raw. This recipe gives you my preferred method – the raw.

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A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang. (more…)

Zucchini is a godsend on days when you have little time to spend in the kitchen. The vegetable is as easy to chop as it is to cook. This zucchini tomato curry takes under 20 minutes from getting the vegetables out of the fridge to having it ready to gobble up. And it tastes wonderful!

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When the crop gives you carrots, make aloo gajar ki sabzi. This filling vegetable curry of potatoes and carrots, with its hint of sweetness, pairs perfectly with Indian breads, raita and pickle on the side.

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