Cooking Vegetarian: 2,600+ Recipes
This jewel-toned beet raita with a sizzling tarka is the prettiest thing you'll put on the table all week: raw grated beets folded through thick Greek yogurt, finished with mustard seeds, curry leaves, and wafer-thin garlic in hot oil. It's vivid pink,...
Smashed pineapple turmeric raita is the sweet-spicy foil every plate of rice needs: pineapple crushed and folded through Greek yogurt with a golden mustard-seed and turmeric tempering. The smashing is the trick — juicy fragments ripple through every spoonful. Fifteen...
This refreshing cucumber mint raita is the cool-down every spicy meal is asking for: thick Greek yogurt, cool cucumber, shredded mint, and toasted cumin. It takes fifteen minutes and calms everything on the plate. I make it whenever the curry turns out hotter than...
Fresh turmeric pickle — the golden power condiment of the title — is nothing more than paper-thin turmeric slices brined in lemon juice, salt, and water. It takes ten minutes and stains everything it touches a triumphant yellow. A few slices alongside a rice bowl will...
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...
Fresh and creamy South Indian coconut chutney takes ten minutes and one blender: fresh coconut, a green chile, ginger, and salt, whirled smooth with hot water and finished with a sizzling mustard-seed and curry-leaf tadka. It's the partner every dosa deserves....
This fermented green chile mustard pickle is hot, tangy, and alive: Indian green chiles crushed with yellow mustard seeds, turmeric, salt, and lemon juice, then left to bubble into something fierce and complex. It takes fifteen minutes of work and a few days of...
Zesty lemon and chile pickle with ajwain seeds is a pantry rocket: lemons, cayenne, turmeric, salt, and carom seeds, nothing else. It comes together in twenty minutes and then does the real work quietly in the jar. A tiny spoon of it makes plain rice feel intentional....