Cooking Vegetarian: 2,600+ Recipes
This pea soup gets a fresh, fiery upgrade from ginger, green chiles, and a heap of mint and dill - nothing like the murky split-pea soups of childhood. Hot stock cooks a bag of frozen peas in minutes, and a sizzling cumin-seed tarka poured over the top seals the deal....
Savory chickpea flour pancakes with lime pickle paneer turn a handful of pantry staples into a 40-minute feast. The besan batter, tinted gold with turmeric and garam masala, fries up lacy at the edges, and soft paneer spiked with finely chopped lime pickle is the...
Homemade veggie momos are a Himalayan street-food classic you can absolutely make in your own kitchen. Soft hand-rolled wrappers hold a ginger- and garlic-laced vegetable and paneer filling, and the fiery soy-vinegar dipping sauce makes the whole project worth it. Set...
Spicy Bombay mix nuts are the homemade answer to the tins you pay a fortune for at fancy shops. Each cashew and walnut gets a whisper-thin sifted chickpea flour crust and a dusting of ground red chile, garam masala, and turmeric, then fries up shatter-crisp in 40...
Potato and chickpea chaat is a 45-minute riot of contrasts: warm baby potatoes tossed with butter and ground cumin under cool Greek yogurt and a sticky date-tamarind chutney. Sweet, sour, creamy, and crunchy all at once, it tastes like far more effort than it is. Get...
Move over, potato! We're giving the classic samosa an elegant, summery makeover. Imagine delicate, crackly filo pastry wrapped around a vibrant filling of sweet, tangled leeks, bright green peas, and a burst of fresh mint. These baked samosas are lighter than their...
Mushroom and walnut samosas are my favorite way to enjoy the classic snack without a hint of potato filler. Toasty walnuts give the cremini mushroom filling a meaty depth, while black mustard, cumin, and nigella seeds keep every bite firmly Indian. Budget about an...
Incredible baked onion bhajis deliver everything the fried ones promise — sweet onions, spiced edges, real crunch — from the oven instead of the fryer. Sliced onions tangle in a chickpea-flour batter with ginger, cumin, coriander, and turmeric, then bake off in...
Masala corn chaat is Indian street food that lands in twenty-five minutes. Corn blackens in a hot pan with unsalted butter and crushed cumin, then gets hit with lemon juice, red onion, cilantro, and a snowfall of sev. Serve it straight from the pan with lemon wedges...
This vegetarian tribute to the legendary Tunday kebab swaps the famous minced meat for beet and paneer. Grated beets bind with besan, ginger, garlic, green chiles, and garam masala, and a beaten egg holds everything together through a fry in canola oil. Eighteen...
Homemade baked papadums with tomato masala turn snack hour into an event. The papadums are just chickpea flour, nigella seeds, salt, and pepper, rolled thin and baked; the tomato masala stirs together from ripe tomatoes, red onion, green chiles, cilantro, and lime....
Homemade preserved lemons ask for fifteen minutes of work and a few weeks of patience, then pay you back all year. Meyer lemons pack into jars with sea salt and their own juice, topped with a layer of olive oil. That salty-citrus depth is the secret behind half the...