Cooking Vegetarian: 2,600+ Recipes
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...
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,...