If you’re anything like me, cold winter days call for serious comfort food, and this Creamed Potatoes with Lemon Pepper—traditionally known as Ekadasee Rogan Aloo—hits the spot perfectly. It’s a hearty, vegetarian root vegetable dish that brings so much warmth to the...
There is something incredibly comforting about rustic, village-style cooking, and this Bandhgobhi Hari Matar Tarkari captures that magic perfectly. If you’ve been looking for a flavorful new way to prepare veggies, this Shredded Cabbage with Green Peas curry is an...
I’ve recently fallen in love with how versatile cabbage can be, especially when you give it the proper spice treatment. This Bandhgobhi Moong Tarkari is my latest obsession—it’s a traditional Bengali-style curried cabbage dish that transforms simple ingredients into...
If you’ve been looking for a unique way to mix up your vegetarian dinner rotation, you absolutely have to try this Plantains in Seasoned Coconut Sauce. Known traditionally as Kacha Kela Foogath, this dish is a total game-changer if you're used to only seeing bananas...
Discover the vibrant flavors of Chaunk Gobhi Foogath, a traditional South Indian dish that transforms humble greens into a culinary masterpiece. This Sautéed Brussels Sprouts with Coconut recipe is not only a delicious Vegetarian Indian side dish but also perfectly...
Because these steamed potatoes are marinated in seasoned yogurt before they are browned, aromatic flavors seem to permeate every bite. The combination of potatoes and white poppy seeds is typical in Bengali cuisine. I have taken the liberty of suggesting almonds as a...
This dish is a celebrated centerpiece from Jaipur, India. It's designed to be an impressive visual dish, perfect for bringing to the table whole and then carving into wedges for serving. Preparation time: 10 minutes Cooking time: 30–50 minutes Serves: 5 to 6...
Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is...
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2–3...
A variation on a traditional ratatouille, this can be served cold or warm, and by itself or alongside a grain salad or crusty baguette. Serves 8 Ingredients • 1 medium eggplant (about 1 pound), cut lengthwise into 8 wedges • Kosher salt • 3 tablespoons olive oil,...
