Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed ...

Instructions: Slice the karela in half lengthwise and then into thin half-wheels. Sprinkle with salt and let the karela rest for 20-30 minutes (this mellows out the bitterness). Meanwhile, in a wok or ...

Until recently, bitter foods have gotten a bad rap. Given that they are sorely missing from the American diet, and because of their health benefits, there is an emerging interest in eating foods such ...

“Vegetable-centric” is a term I hear a lot these days—in cookbooks, at restaurants, on countless wellness blogs. From my perspective, though, vegetables have always been the star. That’s because I ...

This one is for all the aloo lovers. This is Halwai Style Aloo Sabji, which is very easy to make and has no onion, no garlic ...

Tired of soggy aloo gobhi? Learn why it turns mushy, how to fix it with simple kitchen hacks, and the tips you need to get a dry, flavourful sabzi every time. Read Time: 4 min To avoid mushy aloo ...

Boiling potatoes can be one of the most mundane tasks, whether it is for aloo sabzi, creamy mashed potatoes, or even a bright ...