Cooking Vegetarian: 2,600+ Recipes
Incredibly light and fluffy soup dumplings are the spoonable kind that turn a pot of broth into dinner: tender eggy pillows that swell as they simmer. Butter, eggs, flour, and milk come together in ten minutes. No rolling, no cutting, just a soft dough dropped...
Palakura vepadu is Andhra Pradesh's answer to spinach — a hot tempering of cumin, fenugreek, curry leaves, and garlic, then spinach tossed fast so it stays bright with lightly browned edges. Spicy, dry, and unapologetic. Twenty-five minutes gets you a side that...
Hyderabadi spinach with dill — dakhini saag — is one of those pairings that sounds unusual until you taste it. The dill does not hide behind the spinach; it makes the dish. A short cook in butter and olive oil with cumin, garlic, and scallion whites keeps everything...
Goan batata bhaji is potatoes the way Goa cooks them — a nutty tempering of urad dal, mustard, cumin, and fenugreek seeds, curry leaves, and a whisper of sugar to round out the onions and chilies. Mostly pantry ingredients and one pan. On the table in about 35...
Marwari aloo sabzi proves that potatoes, onions, and a handful of whole spices can add up to something memorable. The potatoes go in already boiled, so the whole dish is done in about twenty-five minutes. Thin-sliced onion and grated ginger fry alongside a broken...
Banarasi aloo is street-style Varanasi cooking at its best — potatoes simmered briefly in a mustard seed, ginger, and green chili tempering with a splash of water to make a light, glossy masala. It is ready in half an hour and tastes far richer than the short...
Crispy aloo chaat — potatoes fried until crackly at the edges, then showered with chaat masala, lime juice, and cilantro — is Indian street food you can absolutely make at home. The spice dusting hits every note at once: tangy, salty, hot, savory. Once the potatoes...
Heeng zeeray ke aloo is a twenty-minute potato stir-fry built on two aromatics — asafetida (heeng) and cumin (zeera) — with fresh tomato and green chili to finish. Boiled, cooled potatoes fry up clean and golden in the tempered oil. Comfort food at its most frugal and...
Matar ki ghugni brings peas and potatoes together the Bihari way — a pungent mustard oil tempering, cumin, ginger, and green chilies coating tender peas and golden potato cubes. If mustard oil is new to your kitchen, this 25-minute dish is the perfect place to start....
Matar ka sisua is Marwari home cooking at its fastest — sweet peas tossed in a cumin, ginger, and green chili tempering and done in ten minutes flat. No onion, no garlic, nothing to grind; the peas carry the dish. This is the side I make when the dal is already...
Restaurant-style masala dosa filling is softer and more buttery-tasting than most home versions — waxy potatoes broken up by hand, a mustard seed and curry leaf tempering, and just enough turmeric to turn everything golden. It is the potato curry that makes a dosa...
Crispy, non-slimy okra is not luck — it is three rules, and this bhindi fry follows all of them. The pods get dried before chopping, a wide pan, and an uncovered cook with onions and green chilies until the edges brown. Thirty minutes later you have a stir-fry with...