Cooking Vegetarian: 2,600+ Recipes
Sabat moong karhi is the thin, soup-like karhi of the bunch, with sprouted mung beans bobbing in a lightly sweet-and-sour yogurt broth. A touch of sugar and a cumin-chili tempering keep it gentle and warming. Sip it from a mug or spoon it over rice — it is lighter...
Pakora karhi is the beloved combination of tender chickpea-flour dumplings swimming in a tangy yogurt karhi sauce. Frying the pakoras until deep golden gives them the structure to drink up the sauce without falling apart. A whisper of asafetida and optional...
Simla mirch karhi tucks sautéed bell peppers into a silky yogurt and chickpea-flour karhi sauce, golden with turmeric and finished with a mustard-cumin tempering. The peppers keep a little bite against the creamy, tangy sauce. It is a lighter vegetable karhi that...
Pleasingly bitter vegetable stew, shukta, is a dish for people who've learned to love the flavors most recipes run from — a slow stew of waxy potatoes and tomatoes with ginger, brown sugar, and a fenugreek-flecked tempering of mustard, cumin, and fennel seeds in...
Char-flavored vegetable medley with crunchy dal badi, sabji badi charchari, is my cold-weather workhorse — carrots, cauliflower, and broccoli left to toast in ghee alongside crispy urad dal badis, with tomatoes melting into a light gravy. Turmeric and garam masala...
Char-flavored spiced eggplant and potatoes baigan aloo charchari is the no-stir dinner I rely on when I want big flavor with almost no technique. Waxy potatoes and eggplant cook undisturbed in ghee with mustard seeds, ginger, and curry leaves until a deep crust forms...
Char-flavored curried potatoes and green beans aloo barbatti charchari brings together waxy potatoes and fresh green beans with peeled tomatoes, curry leaves, and whole dried chilies, all left alone in ghee until the bottom toasts. Fresh basil and coriander finish it...
Cabbage leaves stuffed with red bell pepper uppma, uppma bhara bandhgobhi, is the stuffed cabbage you didn't see coming — blanched leaves wrapped around a fluffy farina pilaf cooked with chilies, ginger, cumin, and curry leaves, brightened with buttermilk and...
Spiced creamed spinach malai sak is India's answer to steakhouse creamed spinach — blanched spinach folded through ghee perfumed with asafetida, then enriched with heavy cream, cream cheese, or crème fraîche, whichever you have. Freshly grated nutmeg and garam...
Curried greens and eggplant baigan sak is my kind of weeknight curry — cubes of eggplant fried golden in peanut oil with a whisper of mustard oil, then simmered with spinach and a warm spice blend. Crushed fennel, coriander, and cumin seeds coat every piece, and a...
Signature aloo dum — deep-fried potatoes in a spiced yogurt broth — gives baby potatoes crinkled golden shells that drink up a creamy almond-chili gravy. Welcome back to my kitchen! Today, we're mastering a dish that's pure elegance and comfort: my signature Aloo Dum....
These baked tortilla wraps with peanut-tempeh filling come out of the oven golden, crisp, and stuffed with savory-sweet goodness. The peanut butter glaze coats browned tempeh, red onion, and green bell pepper in a sauce that tastes far more complex than the effort...