The Steaming Pot - Easy vegetarian recipes from India

I wanted to make a paneer dish taste close to ‘paneer butter masala’ that we get in Indian restaurants. Here is what I came up with. This rich curry is a great hit with paneer lovers, something you can happily serve at a party.

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Nutty, sweet flavors complement beans very well – I had taken to this idea when I first made string beans with peanuts and jaggery. This time I had green beans (French beans) on hand, which meant a milder flavor and more crunch. This felt like a good opportunity to up the experimental quotient on "nutty, sweet flavors".

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“Intense” is the word for it. Grape, beetroot, basil – each a treasure trove of nutrients – together produce a rich, health-boosting juice with healing properties.

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Mustard-flavored chutney with yam (Hindi: suran/jimikand or ole) as its base – that’s ole chutney, a recipe traditionally made in Bihari homes.

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I normally steer clear of over-the-top superlatives, but I have to make an exception for khad ki sabzi – this is truly THE BEST recipe I have discovered in a long time. A few simple vegetables cooked in ghee and lemon juice – and the effect is magic!

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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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A summertime favorite inspired by a recipe I saw on the TV show Turban Tadka. Mango phirni gives a seasonal twist to the conventional rice phirni. Serve it in silver bowls for a classic feel, or layer it in glasses western-style with nuts and mango pulp.

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