Cooking Vegetarian: 2,600+ Recipes
Mushroom kheema - cremini mushrooms chopped fine and fried hard with cumin, red onion, ginger, and green chiles until dark, savory, and mince-like - is one of the best vegetarian tricks I know. Piled into toasted brioche buns with a spoon of buttery pan juices, it is...
Achari cauliflower brings Indian pickle flavors to the dinner table in 35 minutes. Black mustard seeds, curry leaves, and turmeric meet a generous hit of fresh lime juice, turning one cauliflower into something vibrantly sour, savory, and impossible to stop picking...
Whole roasted cauliflower in Mughlai-style sauce is pure dinner-table theater: one enormous head, roasted until burnished, then napped in a rich tomato-almond gravy fragrant with cinnamon, cloves, and kasoori methi. It takes just under two hours, and it is worth every...
Creamy roasted cauliflower curry proves a korma-style dish does not need meat to feel royal. Cauliflower roasted until golden-flecked sinks into a gently spiced sauce of slow-cooked onions, ground almonds, and cardamom, with blackened raisins for little bursts of...
Vegetarian Goan butternut squash cafreal takes Goa's famous green masala and lavishes it on a big roast squash. A blitzed paste of cilantro, ginger, garlic, green chiles, cumin, and cinnamon paints every piece before roasting - herbal, hot, and bright. Ninety...
Butternut squash seekh kebabs are everything a vegetarian kebab should be: roasted squash and chickpeas bound with breadcrumbs, shot through with ginger, garlic, and green chiles, shaped onto skewers, and fried until craggy and golden. The batch serves eight, which...
Crispy smashed Jerusalem artichokes with spiced butter might be the most underrated side in the produce aisle. Tender-smashed and pan-crisped, then glossed with cumin, garlic, and ginger butter and a squeeze of lemon, they are knobbly, nutty, and gone in minutes - the...
Punjabi dum aloo is celebration food: blistered baby new potatoes in a silky cashew-and-tomato gravy, scented with fennel and finished with garam masala. The not-so-secret step is soaking the cashews in boiling water - it is what makes the sauce velvety without a drop...
Roasted root vegetable madras gives winter's mixed roots their moment. A hot oven concentrates their sweetness before they tumble into a Madras sauce built on curry leaves, red onion, garlic, ginger, and green chiles - dark, hot, and deeply savory. Seventy...
Sweet potato vindaloo is here to rehabilitate vindaloo's reputation: the real Goan original is a bright, vinegary, spice-deep dish, not restaurant napalm. Whole spices toast, garlic and ginger go in, and sweet potatoes soak up that tangy sauce as if they were...
Sri Lankan kottu roti is the chopped-flatbread stir-fry you hear before you see - on the streets of Colombo it is made with two blunt metal blades clattering on a griddle. Here, shredded roti gets tossed with red cabbage, carrot, and a tomato-garlic-ginger spice paste...
Keralan beet and coconut pachadi turns a big pile of beets into one of the prettiest sides in the Indian repertoire. Sweet, jammy beets fold through cool Greek yogurt and coconut, and a crackling black mustard seed and curry leaf tarka finishes it in style. Yes, your...