Cooking Vegetarian: 2,600+ Recipes
Keri no chundo — Gujarati green mango chutney — is sunshine in a jar: shredded sour mango cooked with jaggery, turmeric, and mustard seeds into a glossy, sweet-sharp preserve. It's the perfect partner to thepla and parathas. Firm green mangoes and patience are...
The ultimate tangy lemon pickle is bold, salty, and unapologetically sour: lemons cured with turmeric, red chile, ginger, and garlic in a mustard-seed tempering with curry leaves. This is the jar that sits on the table at every proper South Indian meal. A little goes...
Spiced rhubarb chutney is what happens when a tart spring stalk meets a curry spice box: rhubarb simmered with ginger, star anise, cinnamon, and cardamom into a sharp-sweet spoonful with a mild dried chile glow. Twenty-five minutes, one pan, endlessly useful. It makes...
Vibrant pineapple and ginger chutney is a sweet-hot jar of sunshine: ripe pineapple cooked down with mustard seeds, fresh ginger, red chile, and lime juice until it turns glossy and spoonable. It bridges cheese boards and curries with total confidence. One pineapple...
This spicy Indian vegetable pickle — achar — turns cauliflower, radishes, and carrots into something dangerous to have in the fridge: vinegary, chili-red, mustard-seeded, and impossible to stop eating. It's ready in twenty-five minutes and improves for days...
Sri Lankan dal with coconut and lime kale mallum is really two dishes in one pot: a soft, coconutty red lentil dal and a bright tangle of kale stirred through at the end. Cardamom, cinnamon, and cloves perfume the whole thing. It's the rare lentil dish that feels...
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...
Kolkata-style paneer kati rolls are street food at its most irresistible: seared paneer and peppers with onion, wrapped in a flatbread slicked with a fiery green chile chutney. The chutney — nothing more than cilantro, green chiles, lemon, and salt — is what makes...
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...
Gujarati stuffed eggplant - baby eggplants filled with a peanut, coconut, cilantro, and garlic masala - looks impressive and is secretly simple. They cook in the pan until spoon-tender, and the stuffing is so good you will want extra for scooping. One hour, including...
Hara bhara kebabs with burnt lime raita bring the restaurant classic home: crisp-edged patties of potato, cumin, ginger, and green chiles, served with a raita that gets its smokiness from lime halves charred black in a hot pan. One batch makes eighteen, and they will...