What to CookIndian

Cook Like Meera Sodha All Week with These 8 Recipes

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If you haven’t yet wizened to the culinary talent that is Meera Sodha, it’s high time you do. The British author develops recipes, writes cookbooks, and contributes to The Guardian, where she pens a column on vegan cooking. Her two cookbooks Fresh India and Made in India center on a vegetable-forward approach to cooking; her flavors draw influence from the state of Gujarat in Western India.

For a while now, Sodha has been a friend and contributor to the site. You can find her book in our shop and her recipes and writing in our archives. I went ahead and gathered her recipes in one convenient place. Sodha has a knack for consolidating flavors and process, easy dishes that don’t taste like they are. Try her foolproof basmati rice, then layer on to it hearty, smooth curries or stews. I have a personal predilection for her caramelized onion and egg curry—it holds a steady place in my weeknight repertoire.

The Perfect Basmati Rice
The Perfect Basmati Rice
Bengali Cholar Dal

Bengali Cholar Dal by Meera Sodha

Meera Sodha's Mum's Chicken Curry

Meera Sodha's Mum's Chicken Curry by Food52

Butternut Squash, Red Lentil, and Eggplant Sambhar
Butternut Squash, Red Lentil, and Eggplant Sambhar
Caramelized Onion, Coconut, and Egg Curry
Caramelized Onion, Coconut, and Egg Curry
Dal Makhani

Dal Makhani by Meera Sodha

New Potato & Chickpea Chaat (Aloo Chana Chaat)

New Potato & Chickpea Chaat (Aloo Chana Chaat) by Meera Sodha

Pudla (Chickpea Flour Pancakes)
Pudla (Chickpea Flour Pancakes)
Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Weeknight Cooking, Cookbooks