Cooking Vegetarian: 2,600+ Recipes
Paneer with summer squash and red peppers is a farmer's-market skillet built on a coconut-spiced masala. Ground coriander, cumin, and fennel coat the vegetables, and fresh homemade panir soaks it all up. A dried red chili gives gentle background warmth. Essential...
Chenna malai dalna scrambles soft fresh chenna cheese with tomatoes and snow peas in a light, aromatic gravy. Cumin, mustard seeds, and curry leaves do the seasoning; the milky richness of the chenna does the rest. It is delicate cooking at its best. Ingredients Whole...
Chenna rasedar drops crisp, deep-fried fresh cheese balls into a fragrant tomato gravy. The chenna — whole milk curdled with lemon juice and kneaded smooth — hides a soft heart under a golden fry. Mashed potato and peas lighten the balls, and a pinch of sugar tames...
Matar panir simmers paneer and green peas in a bright mint and tomato sauce scented with cumin, mustard, and fennel seeds. Five minutes of prep and forty on the stove make six servings. The mint keeps it fresh where most paneer dishes go rich. Prep Time: 5 minutes...
Palak panir sak is a home-style spinach and paneer dish, gently spiced with ginger, green chilies, and warm ground spices. Fresh spinach cooks down fast into a tender green base for golden cubes of panir. If you make your own paneer, the whey goes straight into the...
Bhindi raita tops cool, smooth yogurt with crisp shallow-fried okra dusted in spiced chickpea flour. Getting the okra truly crisp — and truly dry before cutting — is what separates a great bhindi raita from a slimy one. Crushed roasted cumin over the finish makes it...
Aloo raita pairs tender seasoned potatoes with smooth, cool yogurt under a sizzling mustard-seed tempering. The hot ghee with green chilies gets poured over while it still crackles, so the aromatics bloom right on top. Four servings of the most comforting raita there...
Toovar kofta karhi steams tender split pea dumplings instead of frying them, then rests them in a mild, creamy karhi sauce. Ginger and green chili run through the koftas, and a touch of asafetida scents the base. It is the light, gentle cousin of the fried-kofta...
Mooli karhi is a creamy yogurt karhi transformed by wedges of white radish that simmer until translucent and sweet. A little sugar and a fenugreek-mustard tempering round out the radish's edge. It is quietly one of the best karhis — mild, comforting, and a little...
Mangorhi karhi soaks crisp deep-fried moong dal dumplings in a creamy yogurt karhi until they turn pillowy. Soaked and gently squeezed before they hit the sauce, the mangorhi drink up every bit of the tang. It is a beloved cold-weather bowl with a clever two-step...
Besan sev karhi crowns a smooth, golden karhi with homemade chickpea-flour noodles fried fresh from a buttery dough. Ajwain in the sev and a cumin-coriander seasoned sauce make it snack-shop in spirit. The noodles soften just enough to turn silky against the tangy...
Paparh karhi has a trick up its sleeve: crisp paparhs — pappadams — are broken into the mellow yogurt karhi, where they soften into tender, spicy noodles. The sauce itself is gentle, whisked perfectly smooth and warmly spiced. It is comfort food for days when you want...