Cooking Vegetarian: 2,600+ Recipes
Fresh and creamy South Indian coconut chutney takes ten minutes and one blender: fresh coconut, a green chile, ginger, and salt, whirled smooth with hot water and finished with a sizzling mustard-seed and curry-leaf tadka. It's the partner every dosa deserves....
This fermented green chile mustard pickle is hot, tangy, and alive: Indian green chiles crushed with yellow mustard seeds, turmeric, salt, and lemon juice, then left to bubble into something fierce and complex. It takes fifteen minutes of work and a few days of...
Zesty lemon and chile pickle with ajwain seeds is a pantry rocket: lemons, cayenne, turmeric, salt, and carom seeds, nothing else. It comes together in twenty minutes and then does the real work quietly in the jar. A tiny spoon of it makes plain rice feel intentional....
Aditya's ultimate eggplant chutney is deep, smoky, and spoonable: baby eggplants fried until the skins collapse, then folded through a tamarind-sharp mix of green chiles, curry leaves, and nigella seeds. It's a condiment that behaves like a side dish. Once...
Authentic Gujarati dal is a sweet, sour, and spiced lentil soup that's a world away from plain dal — thin, glossy, and layered with mustard seeds, curry leaves, and a whisper of star anise. It's the dal that makes you drink the bowl. Once you taste that...
Indian-spiced paneer stuffed Romano peppers are the dinner I make when I want something handsome with almost no effort: sweet, thin-skinned peppers filled with cumin-scented grated paneer, tomato, and cilantro. They roast into something far greater than the sum of...
Jim Pizer's legendary paneer kebab recipe earns its reputation with an unusual marinade: mango chutney, ginger, garlic, and tomato paste worked into cubes of paneer with toasted chickpea flour. The chutney caramelizes as the skewers cook, leaving a sticky, gently...
Humayun's eggplant kuku - kuku-ye bademjan - is a Persian-style golden frittata packed with fried eggplant, scallions, garlic, and heaps of fresh dill. It slices neatly for a crowd, works hot or at room temperature, and lands on the table in about 35 minutes....
Andhra sesame tamarind eggplant curry brings two of the region's favorite flavors - nutty sesame and sour tamarind - together in a dark, garlicky gravy over batons of eggplant, served with chewy bulgur wheat. It is tangy, toasty, and on the table in 45 minutes....
Hearty eggplant and pea curry is grandmother food in the best sense: soft eggplant and sweet peas in a gently spiced tomato gravy, with a pinch of sugar to round everything out. It is the kind of unpretentious curry you catch yourself eating straight from the pot....
Smoky eggplant curry - baingan ka bharta - is char-roasted eggplant mashed into a garlicky, gingery onion-tomato masala, and its party trick is a lump of glowing charcoal steeped in oil under the lid until the whole pot smells like a tandoor. Fifty minutes, most of it...
Vegetarian eggplant fesenjan gives the great Persian walnut and pomegranate stew a meatless heart: golden eggplant in a dark sauce of ground walnuts, pomegranate molasses, and honey - sweet, sour, and savory all at once. You will need a food processor and an hour, and...