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Book Review: Vegetarian Indian by Shehzad Husain

Vegetarian Indian by Shehzad Husain was the very first Indian cookbook I have ever bought and cooked from. The name of the dish was Aloo Matar (a potato and pea dish) which I added to this post. I believe my very first cucumber raita came from this book, too.

Vegetarian Indian

I remember the time I bought this book in Auckland from a big bookstore—Whitcoulls, perhaps? The guy at the counter totally ignored me and his attention was on my husband although I was the one who was buying the book! Yes, he gets that sometimes 🙂

What I love about Vegetarian Indian cookbook by Shehzad Husain is it is not a one-region Indian cookbook Peoples. Recipes come from all four corners of India. Not every recipe is photographed but there is certain quality in the ones they are in the book.

Here’s the contents of Vegetarian Indian cookbook:

Cooking and eating vegetarian food
Preparation tips
Planning meals
An ABC of ingredients


Potatoes with Peas (Aloo Matar)

2 tablespoons tomato puree
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon garlic pulp
½ teaspoon turmeric
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons corn oil
2 onions, diced
125 g (4 oz) peas
300 ml (1/2 pint) corn oil
3 potatoes, roughly diced
2 tablespoons chopped fresh coriander
½ green pepper, deseeded and sliced
½ red pepper, deseeded and sliced

Mix the tomato puree, ground coriander, chilli powder, garam masala, garlic, turmeric, salt and lemon juice together in a bowl and set aside.
Heat the oil in a frying pan, add the onions and fry until golden brown. Pour the tomato puree and spice mixture into pan, lower the heat and stir-fry for about 3 minutes. Stir in peas and set aside.
Heat the remaining corn oil in a karahi or deep frying pan to 180C, or until a cube of bread browns in 30 seconds, add the potatoes and fry them until they have golden edges and are cooked through. Remove the potatoes dice from the pan and add to the peas and spice mixture.
Finally, add the fresh coriander and sliced green and red peppers and stir-fry for a further 2 minutes. Serve the dish hot.

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