The Steaming Pot - Easy vegetarian recipes from India

Stir-fried boiled millets with assorted vegetables, peanuts and seasoning – a healthy one-pot meal that sits just right in the lunchbox. Millet peanut vegetable stir-fry is vegetarian-friendly, gluten-free, and uses no onion or garlic.

(more…)

Four ingredients – each in equal measure – roasted and ground: and lo, there you have a delicious sookhi sabzi masala! Sprinkle the masala over dry sautéed veggies with some salt – you need no other seasoning.

(more…)

The onset of winter brings with it fresh white radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use: baingan mooli patta sabzi.

(more…)

Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).

(more…)

Green beans and shredded coconut pair together wonderfully in this side dish inspired by Karnataka’s palya. This recipe is simpler than the standard palya and calls for fewer ingredients.

(more…)

“If you don’t know what to do with it, boil it” is a mantra that serves me well with unfamiliar vegetables. Chayote (or chow chow as they call it where I live) has long moved out of the *unfamiliar* category for me, and yet, the decision to boil the chayote brought with it an unexpected benefit – it simplified the task of peeling its creased, curvy skin.

This chayote / chow chow raita recipe leverages on that goodness of boiling. Fresh seasoning and a spice-infused tempering give the raita a robust kick of flavors.

(more…)

Potatoes and raw banana complement each others’ tastes beautifully in aloo kela ki sabzi (potato raw banana curry).

(more…)