The Steaming Pot - Easy vegetarian recipes from India

Tender and crisp green beans lightly stewed in a tomato garlic sauce. This beans recipe makes a great side dish with chapatis or rice.

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A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.

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This garlic chili chutney uses just a few ingredients to make a flavorful lunch and snack accompaniment. It’s easy to make and very versatile in its pairings.

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Do you use ajwain in your cooking? My long-standing ritual has been to include ajwain in parathas – I put in a few seeds while kneading the dough and let it work its magic in the finished flatbread. Nowadays I’m feeling an extra fondness for this thyme-like spice and am exploring more ways of incorporating it in my food. I’m happy to report on a few super-successful experiments – sahjan ajwaini is one of them.

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Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.

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Raw unsalted shelled peanuts, when boiled, acquire a rich softness, a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

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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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