Cooking Vegetarian: 2,600+ Recipes
Punjabi bhindi masala takes everyday okra and gives it the full dhaba treatment — a base of very finely chopped onion, ginger, and garlic, sweet peeled tomatoes, and a crumble of kasuri methi over the top. The masala clings to every browned pod. Forty-five minutes for...
Perfectly non-slimy okra is not a myth — this bhindi sabzi with yogurt proves it. The pods fry dry and hot first, then whisked yogurt goes in at the end so it clings instead of watering everything down. Thirty minutes start to finish, and even the okra skeptics at my...
Crispy bhindi fry is the okra dish that converts skeptics — dry, deeply browned pods tossed with onion, tomato, cumin, and coriander, finished with a tangy dusting of amchoor. Nothing wet goes into the pan until the okra has had time to crisp. Simple weeknight...
Konkani okra stir-fry, or bhindi sabzi, is my favorite no-fuss way to cook okra: a quick tempering of mustard seeds, urad dal, and curry leaves, then onion and okra tossed until tender and dry. A squeeze of lemon at the end wakes the whole pan up. Thirty-five minutes...
Kashmiri-style sautéed kale — haak — is greens at their most soothing: winter kale wilted with nothing but asafetida, chilies, onion, and patience. This is the dish home cooks make when nobody's watching, and it's exactly right. There's a unique magic in...
Bengali-style stir-fried kale — kale ki sabzi — cooks young kale quickly in mustard oil with nigella seeds and hot green chilies. Fifteen minutes, and the trendiest green in the market becomes village food. Tired of the same old kale salad? Let's transport your taste...
Ashram-style cauliflower with ajowan and ginger — ajwain wali gobi — is quiet, restorative food: cauliflower cooked with carom seeds, a generous two-inch piece of ginger, garlic, and turmeric. Simple as its name suggests, and better for it. The Soul of Ashram...
Palanpuri Jain cauliflower and pea sabzi — flower vatana nu shaak — is a Gujarati dish built entirely without onion or garlic: cauliflower and peas simmered with tomato, ginger, and gentle ground spices. Quiet food, deeply flavorful. Today, I'm sharing a recipe that's...
Simple one-pan aloo gobi — cauliflower and potatoes cooked together with a ginger-cumin spice paste — is the weeknight version of the North Indian classic. Thirty minutes, one pan, and no compromise on flavor. There are some dishes that feel like a warm hug, and for...
Roasted cauliflower with Punjabi seasonings — oven ki gobi — tosses florets in a marinade of lemon juice, ginger, turmeric, cumin, and coriander, then roasts them until the edges brown and crisp. The waiting is the only hard part. I've always adored the deep, complex...
This Indian-inspired stir-fried cabbage is a genuine glow-up for the humblest vegetable in the crisper: shredded cabbage flashed in a hot pan with mustard seeds, curry leaves, and green chilies, finished with lemon. Fifteen minutes, and it's crunch-first all the...
The easiest carrot stir-fry you'll make all week — and it tastes like a little trip to South India: grated carrots cooked briefly with mustard seeds, urad dal, ginger, and coconut. Twenty minutes, most of it grating. A Taste of South India: The Easiest Carrot...