Cooking Vegetarian: 2,600+ Recipes
Cardamom-orange butter, elaiche makhan, is soft unsalted butter whipped with frozen orange juice concentrate, coarsely crushed cardamom, and an optional whisper of orange flower water. It's a compound butter that turns plain toast and scones into something...
Homemade butter, makhan, is nothing more than cold heavy cream churned until it breaks into golden butter and buttermilk, then rinsed in ice water until the water runs clear. The flavor is sweeter and cleaner than anything from a carton. A pinch of salt is the only...
Summer squash and green peas with poppy seeds, toray hari matar charchari, is delicate cooking dressed as everyday food — young squash and peas simmered with cinnamon, cardamom, and whole green chilies in butter, finished with warm cream and toasted poppy seeds....
Char-flavored eggplant and green peas baigan hari matar charchari is built on one brave instruction: don't stir. Cubed eggplant and peas rest undisturbed in ghee with crushed coriander and cumin until the bottom layer toasts into a deep, almost smoky crust, with...
Zucchini boats stuffed with herbed buckwheat pilaf, kotu bhara louki, make vegetables feel like a real dinner — large zucchini hollowed and filled with kasha cooked with green chilies, fresh coriander or dill, and a pinch of saffron in vegetable stock. Under a blanket...
Stuffed eggplant supreme with panir cheese and chickpeas — panir bhara baigan — is a centerpiece dish: whole eggplants opened and filled with spiced panir and chickpeas, seasoned with ginger, green chilies, and a whisper of ajwain and hing, all cooked gently in a...
Pan-fried baby eggplants stuffed with ground almonds, badaam bhara baigan, is dinner-party vegetarian at its easiest to love. Each little eggplant is slit and packed with spiced ground almonds — coriander, cumin, garam masala, amchoor, a pinch of hing — then...
Pan-fried whole bitter melons with cashew stuffing, kaju bhara karela, turn the most confrontational vegetable in the market into something people ask for again. Baby bitter melons get a salt-and-sugar treatment to tame their bite, then a sweet, toasty stuffing of...
Baked bananas stuffed with tamarind-flavored coconut, nariyal bhara kela, is the side that makes guests do a double-take — firm finger bananas split and filled with a tangy-sweet mix of coconut, tamarind, mint, garam masala, and a touch of cayenne. Maple syrup and...
Pishima's stuffed okra bhara bhindi is slit-then-stuffed okra the old-fashioned way — each pod packed with a dry masala of crushed coriander, cumin, and fennel, ground almonds, and amchoor for sourness. A patient pan-fry in ghee crisps the skins while the spice...
Buttery sweet potato purée with tomato bits shakarkand bharta is a sweet-tangy side I crave the moment the weather turns — orange-fleshed sweet potatoes mashed with ghee and brown sugar, spiced with turmeric, paprika, and nutmeg, then folded with plum tomatoes and...
Mashed potato balls with horseradish — masala aloo bharta — turn fluffy buttery mash into something you eat with your hands and a wedge of key lime. Freshly grated horseradish runs through the potatoes with white pepper and paprika for a nose-tingling kick....