Cooking Vegetarian: 2,600+ Recipes
Ananas hari matar shorba — pineapple and green pea soup — is an unexpected sweet-tangy bowl thickened with almonds, cashews, and coconut and scented with saffron. Pineapple and green peas... in a soup? I know what you're thinking, because I thought it too! But trust...
Tomato broth with spicy paparh noodles — paparh shorba — is playful cooking: crisp lentil wafers slipped into a bright, ginger-and-chili tomato broth until they turn slurpable. There's a special kind of magic in turning a humble pantry staple into a show-stopping...
Sweet 'n' sour broth with cabbage and carrots — bandhgobhi gajar shorba — is a light, dal-thickened soup where shredded cabbage and sliced carrots simmer in a cumin-and-curry-leaf broth. Craving a soup that's both comforting and cleansing? Look no further!...
Panir maharani — fried paneer in seasoned tomato stock — dresses golden, flour-dusted panir cubes in a light cumin-and-tomato broth for a two-serving dish that feels banquet-fancy. Craving a paneer dish that’s both comforting and refreshingly light? Meet Panir...
Louki shorba — zucchini in a light tomato broth — comes together in twenty-five minutes yet tastes slow-cooked, thanks to tomato paste caramelized in ghee and roasted cumin. When summer's heat makes heavy curries feel like too much, this Louki Shorba is the answer....
Gold broth with julienne cucumbers — kheerashorba — is a striking clear soup: cool cucumber matchsticks and strips of bell pepper floating in a golden, turmeric-tinted stock. Tired of the same old soups? Prepare to be amazed by this Gold Broth with Julienne Cucumbers,...
Palak chaval shorba — a clear soup with spinach and rice — is comfort defined: chiffonaded spinach ribbons and tender basmati floating in a light turmeric-golden broth. There's something deeply comforting about a bowl of soup that's both light and incredibly...
Seasoned vegetable stock — akhnir jhol — is a Vedic-style broth built on overripe tomatoes and sweet root vegetables, spiced gently with whole coriander, cumin, and peppercorns. There's a special kind of magic in turning humble vegetable scraps into shimmering "liquid...
Incredible brown vegetable stock builds serious depth the slow way: dried white beans and root vegetables simmered for well over four hours into a dark, savory broth. Forget thin, watery broths! My secret to next-level vegetarian cooking is this incredible Brown...
Homemade root vegetable stock simmers carrots, celery, potato, and turnip with a warm spice bundle of coriander, cumin, ginger, and cloves into a broth that embarrasses anything from a box. There's a special kind of magic in a pot of homemade Root Vegetable Stock...
Authentic Punjabi rajma — kidney bean curry — is the Sunday dish of North India: dark red beans in a thick gravy built from freshly roasted, ground spices. Coriander, cumin, fennel, and a whisper of ajwain give the gravy its signature depth. Leftovers the next day are...
Authentic Punjabi kala chana chole is dark, glossy, and deeply spiced — black chickpeas simmered with a hand-ground blend of cinnamon, cardamom, cloves, and black pepper. Ginger and green chili cut the richness, and every spoonful tastes of slow Punjabi cooking....