Cooking Vegetarian: 2,600+ Recipes
Modern matar paneer is a fresher take on the classic: golden cubes of paneer in a light tomato-garlic gravy with a trio of green vegetables - peas, green beans, and snow peas. It reads like spring and comes together in 40 minutes, which is exactly the point. Let's be...
Pomegranate and radish salad is winter's answer to the summer tomato plate: paper-thin daikon and red radishes and slivers of red onion, macerated with lime juice, sugar, and ground red chile until glossy, then scattered with pomegranate seeds. No cooking at all...
Charred cauliflower and chickpea chaat is a 27-minute riot of texture: blistered florets and crisp chickpeas tossed with cucumber, pomegranate seeds, chaat masala, and a squeeze of lime. Crunchy, juicy, tangy, and street-food spiced, it disappears fast. Get ready for...
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...