OUR VEGETARIAN BLOG
Okra Supreme BHINDI SABJI
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4 Ingredients 16 oz (455 g) fresh okra 3 to 4 tbsp (45–60 ml) ghee or peanut oil 1.5 tbsp (22 ml) ground coriander 0.5 tbsp (2 ml) ground cumin 0.25 tbsp (1 ml) paprika or cayenne pepper 0.5 tbsp (2 ml)…
Crispy Diced Eggplant with Bitter Neem Leaves NEEM BAIGAN
This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu. Bitter vegetable preparations are a…
Curried Cauliflower and Potatoes GOBHI ALOO SABJI
Potato spears and cauliflower flowerets are browned in spices over strong heat to bring out their rich, deep flavors and are then gently cooked to tenderness with tomatoes. Neither dry nor wet, this dish has a succulent, moist texture that is somewhere in between. You…
Whole Cauliflower Crown with Spiced Tomato Sauce KHASA OBLA GOBHI
This dish is a celebrated centerpiece from Jaipur, India. It’s designed to be an impressive visual dish, perfect for bringing to the table whole and then carving into wedges for serving. Preparation time: 10 minutes Cooking time: 30–50 minutes Serves: 5 to 6…
Sautéed Cauliflower and Green Peas GOBHI HARI MATAR SABJI
The success of this dish lies in slow, gentle braising. Look for crisp, tightly packed white cauliflower flowerets and bright green leaves. It is important to cut the flowerets into uniform pieces. The cauliflower cooks in its own juice and seasonings until the…
Spicy Cauliflower with Braised Tomato GOBHI TAMATAR SABJI
Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is…
Glazed Carrots GAJAR SABJI
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2–3…
Steamed Chickpea Bread with Coconut Garnish DHOKLA
This savory, golden bread (also called khaman dhokla) is a Gujarati specialty made from a fermented yogurt and chickpea flour batter. It’s steamed, not baked, giving it a soft, shiny top. Dhokla is served warm or at room temperature, garnished with fresh…
Crackling-Crispy Dal Wafers PAPAD AUR PAPADAM
These wafers are crafted from plain or seasoned doughs based on dal (lentils). Preparing them from scratch is time-consuming, so they are most commonly purchased pre-shaped and sun-dried. There are two main regional varieties: Paparh (North India): These are larger,…
Coal-Baked Whole Wheat Bread Balls BAATI
A time-honored meal from the Indian state of Rajasthan, baati are simple, rustic bread balls traditionally baked in the fading embers of a fire. They can be made light and fluffy or satisfyingly dense, and are a classic accompaniment to dal (lentil soup). Preparation…
Deep-Fried Sweet Potato Whole Wheat Bread SHAKARKAND POORI
A Note from the Chef: This delicious poori can also be made by substituting cooked yams, winter squash, or pumpkin for the sweet potato. The flatbreads should hint of heat and spices. Note that 0.25 tsp (1 ml) of cayenne will yield noticeable heat, while the same…
Deep-Fried Banana Whole Wheat Bread KELA POORI
This bread’s flavor is faintly reminiscent of banana tea bread, making it appealing for a Sunday brunch. Cardamom, coriander, nutmeg, and lemon zest combine with mashed bananas and flour for a fragrant, slightly sweet flatbread. Variations: You can substitute…