The Steaming Pot - Easy vegetarian recipes from India

Sliced aloo “chokha style” is a spin on Bihar’s aloo chokha, with the potatoes sliced instead of mashed. The trick to making this recipe is in boiling the potatoes just right: neither so soft that they give way when pressed, nor so firm that they need extended sautéing post-boiling to make them bite-friendly.

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A Turkish-inspired masoor dal recipe that weaves the goodness of root vegetables in a wholesome, comforting soup.

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Do you believe that okra should never be cooked moist? This okra and baby potato stew will make you re-evaluate that belief! When simmered in a flavorful tomato curry, okra and potatoes get infused with a delicious tang and, thanks to the acidity of the tomatoes, none of the okra slime.

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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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A simple stir fry of potatoes and cauliflower elevated by the tadka of fenugreek seeds in mustard oil. Aloo gobhi bhujiya pairs well with pooris / parathas and stacks well in the lunchbox.

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Home-style aloo tinda ki sabzi, cooked with tomatoes and spices.

If tinda is unfamiliar to you, here’s an intro:

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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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