Cooking Vegetarian: 2,600+ Recipes
Lobia masala — black-eyed peas simmered with a cilantro and green chili paste, then hit with a cumin and asafetida tempering — is North Indian comfort at its most economical. The beans soak while you are busy elsewhere, then the curry mostly takes care of itself. One...
Vegetable ishtu — Kerala's gentle, aromatic stew — starts with a freshly ground pepper, cardamom, and cinnamon spice blend and ends with a tempering of mustard seeds and curry leaves. It is mild-mannered food in the best way, all warmth and fragrance. If your...
Shalgam ka bharta is mashed turnips done North Indian style — boiled turnips roughly mashed into a slow-cooked onion, tomato, ginger, and garlic masala, finished with cilantro. The long simmer is what transforms turnips from sharp to sweet. This is the vegetable dish...
Lal kaddu ki sabzi turns humble pumpkin or butternut squash into something craveable — caramel-tipped cubes tossed in a mustard seed and dried chili tempering, with a spoon of dark brown sugar and cumin to finish. The sweet-heat balance is the whole story. Twenty-five...
Palakura vepadu is Andhra Pradesh's answer to spinach — a hot tempering of cumin, fenugreek, curry leaves, and garlic, then spinach tossed fast so it stays bright with lightly browned edges. Spicy, dry, and unapologetic. Twenty-five minutes gets you a side that...
Hyderabadi spinach with dill — dakhini saag — is one of those pairings that sounds unusual until you taste it. The dill does not hide behind the spinach; it makes the dish. A short cook in butter and olive oil with cumin, garlic, and scallion whites keeps everything...
Goan batata bhaji is potatoes the way Goa cooks them — a nutty tempering of urad dal, mustard, cumin, and fenugreek seeds, curry leaves, and a whisper of sugar to round out the onions and chilies. Mostly pantry ingredients and one pan. On the table in about 35...
Marwari aloo sabzi proves that potatoes, onions, and a handful of whole spices can add up to something memorable. The potatoes go in already boiled, so the whole dish is done in about twenty-five minutes. Thin-sliced onion and grated ginger fry alongside a broken...
Banarasi aloo is street-style Varanasi cooking at its best — potatoes simmered briefly in a mustard seed, ginger, and green chili tempering with a splash of water to make a light, glossy masala. It is ready in half an hour and tastes far richer than the short...
Crispy aloo chaat — potatoes fried until crackly at the edges, then showered with chaat masala, lime juice, and cilantro — is Indian street food you can absolutely make at home. The spice dusting hits every note at once: tangy, salty, hot, savory. Once the potatoes...
Heeng zeeray ke aloo is a twenty-minute potato stir-fry built on two aromatics — asafetida (heeng) and cumin (zeera) — with fresh tomato and green chili to finish. Boiled, cooled potatoes fry up clean and golden in the tempered oil. Comfort food at its most frugal and...
Matar ki ghugni brings peas and potatoes together the Bihari way — a pungent mustard oil tempering, cumin, ginger, and green chilies coating tender peas and golden potato cubes. If mustard oil is new to your kitchen, this 25-minute dish is the perfect place to start....