Cooking Vegetarian: 2,600+ Recipes
Takka karhi is a fifteen-minute Konkan yogurt curry — thin, tangy, and warming, thickened with just enough chickpea flour to keep it silky. A garlic, cumin, and asafetida tempering poured over at the end does the heavy lifting. When you want comfort without heaviness,...
Move over, traditional chana masala! This Vibrant Green Chickpea Curry is here to shake up your weeknight dinner routine. We're swapping the usual tomato-heavy base for a bright, zesty, and incredibly fresh paste made from cilantro, ginger, and green chilies. The...
There's something magical about a recipe that's both incredibly simple and bursting with flavor, and this 30-minute chickpea curry is exactly that! It's my go-to for a satisfying weeknight dinner that never fails to impress. The secret to its rich, creamy base? Using...
Gujarati chana dal with doodhi pairs nutty split chickpeas with delicate bottle gourd and — the Gujarat signature — a whisper of jaggery for gentle sweetness. A mustard-cumin vaghar poured over the top at the end ties it all together. Mild, homey food that makes the...
Hearty chana dal with spinach is exactly what the title promises — a bowl of soft, buttery split chickpeas with greens wilted through, finished with a ghee tempering of mustard seeds, cumin, and curry leaves. It simmers mostly on its own. Ladle it over rice or scoop...
Aloo bodi tama is Nepal's beloved one-pot of potatoes, black-eyed peas, and bamboo shoots — sour, funky, and oddly comforting all at once. The bamboo (tama) brings the tang, the beans the body, the potatoes the softness. Simmered with cumin, turmeric, and tomato,...
Alsande tonak — Goan black-eyed pea curry — is built on a base of onions, tomatoes, and fresh grated coconut, simmered until the beans turn soft and the gravy turns golden. The coconut here is not a garnish; it cooks right into the sauce. Weekend-pot energy, and worth...
Lobia masala — black-eyed peas simmered with a cilantro and green chili paste, then hit with a cumin and asafetida tempering — is North Indian comfort at its most economical. The beans soak while you are busy elsewhere, then the curry mostly takes care of itself. One...
Vegetable ishtu — Kerala's gentle, aromatic stew — starts with a freshly ground pepper, cardamom, and cinnamon spice blend and ends with a tempering of mustard seeds and curry leaves. It is mild-mannered food in the best way, all warmth and fragrance. If your...
Marwari aloo sabzi proves that potatoes, onions, and a handful of whole spices can add up to something memorable. The potatoes go in already boiled, so the whole dish is done in about twenty-five minutes. Thin-sliced onion and grated ginger fry alongside a broken...
This Coorg mushroom curry is the kind of simple, coconut-rich dish I crave on rainy evenings — mushrooms simmered in full-fat coconut milk with shallots, slit green chilies, and a bright squeeze of lime. Kodava home cooking keeps the spice list short so the mushrooms...
Punjabi style beets with ginger — chukandar ki sabzi — simmers diced beets with cumin and fenugreek seeds, ground coriander and turmeric, and tomatoes until everything turns deep ruby. It's humble home food that stains the pot and wins the table. Let's transform...