The Steaming Pot - Easy vegetarian recipes from India

In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

(more…)

The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

(more…)

Learning how to make stuffed parathas wasn’t exactly a cakewalk for me. Most often I would go overboard with the filling and the paratha would crack open while rolling, leaving a messy spill. To counter that, I would fill so little that only superactive taste buds could tell there was actually something between the layers of atta.

One day, quite by accident, I discovered this pleasing middle ground – aloo parathas without stuffing. Sharing my method here. I’m sure this will help the novice paratha rollers among you.

(more…)

Mint chutney is the perfect partner for Indian snacks like nimkis and kebabs. The digestion-friendly properties of the ingredients in mint and yogurt dip balance out the high spice and oil content of fried Indian snacks.

(more…)

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

(more…)

Nothing like hot vegetable soup on a rainy day! This carrot coriander soup is filling, easy to make and great for health.

(more…)

Kadhi Karnataka-style – that’s how I would describe majjige huli to folks back home. Like kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.

(more…)