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