The Steaming Pot - Easy vegetarian recipes from India

You will find a delicious mix of flavors, textures and colors in this patta gobhi aloo matar ki sabzi (cabbage potato peas curry). There’s crunch from cabbage, tender starchiness from potatoes, a slight sweetness from peas, all ensconced in a mustard and spice flavor base.

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Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

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Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!

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One-pot meal lovers, this one’s for you. Vegetable pulao (or pilaf, as it is popularly spelled in some parts of the world) is a rice dish cooked with vegetables and spices, typically served with yogurt or raita for a complete meal.

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Gorge on this gorgeous green dish that fills you up with protein goodness, and is so simple to put together you can master it even if you’re a kitchen newbie.

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I often do a dry stir fry of cabbage, peas and onions with Indian spices, to accompany plain parathas in my office lunch box. This time I looked towards pan-Asian cuisine for inspiration, putting in a honey soy dressing in place of cumin and coriander.

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Colorful vegetable poha for a hearty, healthy kickstart to the day.

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