Cooking Vegetarian: 2,600+ Recipes
Humayun's eggplant kuku - kuku-ye bademjan - is a Persian-style golden frittata packed with fried eggplant, scallions, garlic, and heaps of fresh dill. It slices neatly for a crowd, works hot or at room temperature, and lands on the table in about 35 minutes....
Andhra sesame tamarind eggplant curry brings two of the region's favorite flavors - nutty sesame and sour tamarind - together in a dark, garlicky gravy over batons of eggplant, served with chewy bulgur wheat. It is tangy, toasty, and on the table in 45 minutes....
Hearty eggplant and pea curry is grandmother food in the best sense: soft eggplant and sweet peas in a gently spiced tomato gravy, with a pinch of sugar to round everything out. It is the kind of unpretentious curry you catch yourself eating straight from the pot....
Smoky eggplant curry - baingan ka bharta - is char-roasted eggplant mashed into a garlicky, gingery onion-tomato masala, and its party trick is a lump of glowing charcoal steeped in oil under the lid until the whole pot smells like a tandoor. Fifty minutes, most of it...
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...
Asparagus and peas in a Bengali mustard sauce is spring on a plate in 25 minutes. The sauce - sharp English mustard, ginger, garlic, coconut, and cooling yogurt - coats quickly seared asparagus and sweet peas, with a mustard-seed tarka over everything. Bright, bold,...
Chana saag, chickpea and spinach curry, is comfort that comes together from the pantry: canned chickpeas and plum tomatoes simmered with cumin, garlic, and ginger, then wilted through with spinach. Forty-five minutes, one pot, endlessly scoopable. Isn't it amazing how...
Potato and chard sabzi is home cooking at its most honest: earthy chard and golden potatoes united by ginger, garlic, ripe tomato wedges, and a black mustard-seed pop. Rainbow chard makes it gorgeous, Swiss chard makes it just as delicious. About fifty minutes, one...
Sarson ka saag is Punjab's winter pride: mustard greens boiled soft with ginger, garlic, and green chiles, thickened with cornmeal and finished with a generous knob of butter. Earthy, faintly bitter, and deeply comforting - the kind of dish that explains a whole...
Methi matar malai is the restaurant classic that turns out to be entirely makeable at home: fresh fenugreek leaves and sweet peas in a pale, creamy cashew sauce. It tastes luxurious and takes just 40 minutes - which is the whole trick of restaurant-style cooking. Ever...
Cabbage and potato sabzi - Gujarati-style shaak - turns the two most ordinary vegetables in the crisper into something soulful. Coriander and cumin seeds, curry leaves, and a fine shred of savoy cabbage and black kale cook down with quartered baby potatoes until every...