OUR VEGETARIAN BLOG
PUNJABI POTATO CURRY
Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy…
ROASTED ROOT VEGETABLE MADRAS
You don’t have to use baby vegetables for this dish. I use them because they’re sweet and beautiful, but you could use larger roots and cut them down to size. Serves 4 2¼ pounds mix of baby carrots, parsnips, turnips, and potatoes canola oil 2 teaspoons ground cumin…
SWEET POTATO VINDALOO
In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was…
SHREDDED ROTI WITH RED CABBAGE + CARROT
This dish is a tasty jumbled heap of shredded bread, crispy vegetables, and egg, seasoned with a fiery mix of spices. It’s a perfect way to use up old rotis and any veg that might have overstayed its welcome in the bottom of the fridge. Part roadside spectacle, part…
BEET PACHADI
You might think that beets are unknown in India, but in fact they are eaten all over the country. In this Keralan beet and coconut dish, big delicious flavors are created very simply. For that reason, I keep coming back to this recipe time and time again. It is often…
PEA, DILL, + MINT SOUP
A spicy and fresh pea soup packed full of fresh herbs and with a good chile hit. NOTE: You will need a blender for this recipe. Serves 4 canola oil 1 large yellow onion, finely sliced 1½-inch piece of ginger, peeled and grated 3 cloves of garlic, crushed 3 Indian…
CHICKPEA PANCAKES WITH PANEER + LIME PICKLE
Some recipes are as necessary in the kitchen as a sharp knife and the radio. This trusty, tasty pancake made with chickpea flour is one of them. You can throw almost any herb, vegetable, or spice in it, but this lime pickle and paneer topping is a lip-smacking way to…
DARJEELING MOMOS WITH SPICY DIPPING SAUCE
These fun little dumplings are the most popular street snack in Darjeeling, thanks to the thousands of Tibetans who have made the town their home since the 1960s. They’re enjoyable to make, but more so on a weekend when you’re over-indexing on enthusiasm and patience….
THE QUEEN’S BOMBAY NUTS
According to the Daily Telegraph, in 2013 Buckingham Palace had a major issue on its hands. Mysteriously the Queen’s Bombay mix was slowly disappearing. Disgruntled, Britain’s glorious leader decided to take matters into her own hands and keep a closer eye on her…
NEW POTATO + CHICKPEA CHAAT
The flavors in this incredibly popular Indian street-side snack will dance in your mouth. Buttery potatoes wrap around the chickpeas in an open embrace. They’re followed by a flourish of shallots, a smouldering slick of date and tamarind chutney, and the crunch of…
LEEK, PEA, + MINT SAMOSAS
These hot and sweet tangled leeks work really well with peas and mint to make an elegant and light samosa. Best served in the summer with a glass of crisp white wine. Follow the instructions here on how to fill, fold, and bake your samosas. Makes 18 to 22 1½ pounds…
CREMINI MUSHROOM + WALNUT SAMOSAS
I have given recipes for these well-loved triangles of joy in Made in India, but here are a couple of new variations. These can be made in advance, frozen and then baked at the last minute, making them perfect for parties. Follow the instructions here on how to fill,…