Cooking Vegetarian: 2,600+ Recipes
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...
Grilled cabbage sounds austere until you meet it here: charred pieces of sweetheart cabbage with a Keralan-inspired salad of coconut, tomato, ginger, and lime spooned over the top. Twenty-seven minutes, and it is the sort of vegetable dish people actually fight over....
Brussels sprout thoran is the twenty-minute argument-ender for sprout skeptics. Shredded fine and stir-fried with black mustard seeds, curry leaves, red onion, and coconut, the sprouts turn sweet and nutty in a hot pan - a Keralan stir-fry that could not be simpler or...
Keralan-style vegetable istoo is comfort in a bowl: baby potatoes, carrots, green beans, and broccoli in a light, aromatic broth perfumed with cloves, cinnamon stick, curry leaves, and black pepper. It is on in 45 minutes and makes the kitchen smell like a Kerala...
Hara bhara kebabs with burnt lime raita bring the restaurant classic home: crisp-edged patties of potato, cumin, ginger, and green chiles, served with a raita that gets its smokiness from lime halves charred black in a hot pan. One batch makes eighteen, and they will...
Creamy charred broccoli with cardamom and almonds is the side dish that steals the meal. Deeply charred florets fold into a cool sauce of softened cream cheese, Greek yogurt, and ground almonds, perfumed with cardamom and a whisper of fresh nutmeg. Thirty minutes,...
Goan okra and potatoes with toasted sesame seeds might just convert the okra skeptics in your life. Dry-toasted sesame, a tarka of cumin and mustard seeds, and a sour whisper of tamarind make the okra nutty and crisp-edged rather than slimy - forty minutes, one pan....
Baked zucchini kofta in tomato curry sauce is the lighter cousin of the fried classic: two and a half pounds of zucchini become delicately spiced dumplings bound with chickpea flour, baked until firm, then simmered in a ginger-kissed tomato sauce. It is a project...
Gujarati corn curry proves you do not need onion or garlic to build deep flavor. Fresh corn kernels simmer in a silky, yogurt-based gravy thickened with peanuts and chickpea flour - sweet, gently spiced, and on the table in 40 minutes. A food processor does the heavy...
Wild mushroom upma with bulgur wheat swaps the traditional semolina for nutty cracked wheat, cooked with mustard seeds, curry leaves, and onions, then crowned with a blitzed cilantro-chile chutney. It is comfort food that happens to land on the table in 40 minutes. If...