Cooking Vegetarian: 2,600+ Recipes
Palanpuri Jain cauliflower and pea sabzi — flower vatana nu shaak — is a Gujarati dish built entirely without onion or garlic: cauliflower and peas simmered with tomato, ginger, and gentle ground spices. Quiet food, deeply flavorful. Today, I'm sharing a recipe that's...
Simple one-pan aloo gobi — cauliflower and potatoes cooked together with a ginger-cumin spice paste — is the weeknight version of the North Indian classic. Thirty minutes, one pan, and no compromise on flavor. There are some dishes that feel like a warm hug, and for...
Roasted cauliflower with Punjabi seasonings — oven ki gobi — tosses florets in a marinade of lemon juice, ginger, turmeric, cumin, and coriander, then roasts them until the edges brown and crisp. The waiting is the only hard part. I've always adored the deep, complex...
This Indian-inspired stir-fried cabbage is a genuine glow-up for the humblest vegetable in the crisper: shredded cabbage flashed in a hot pan with mustard seeds, curry leaves, and green chilies, finished with lemon. Fifteen minutes, and it's crunch-first all the...
The easiest carrot stir-fry you'll make all week — and it tastes like a little trip to South India: grated carrots cooked briefly with mustard seeds, urad dal, ginger, and coconut. Twenty minutes, most of it grating. A Taste of South India: The Easiest Carrot...
Gajar matar sabzi — simple Indian carrots and peas — is the fifteen-minute side that rescues any meal: carrots and peas bloomed with cumin, coriander, and turmeric. It's the dish I make when the fridge is nearly empty. There's a special kind of comfort found in a...
South Indian beet poriyal — beet stir-fry — combines boiled diced beets with a mustard-seed, lentil, and curry-leaf tempering, finished with grated coconut and cilantro. It's earthy, faintly sweet, and impossibly pretty on the plate. Tired of the same old boring...
Punjabi style beets with ginger — chukandar ki sabzi — simmers diced beets with cumin and fenugreek seeds, ground coriander and turmeric, and tomatoes until everything turns deep ruby. It's humble home food that stains the pot and wins the table. Let's transform...
North Indian green bean sabzi — sem ki sabzi — cooks slender beans with cumin, ginger, and green chilies until they're tender but still snappy. Twenty-five minutes, one pan, and a side that goes with absolutely everything. There's a special kind of comfort in...
Green bean palya — Udupi-style steamed green beans with mustard and coconut — is South Indian cooking at its cleanest: beans steamed to bright tenderness, then tossed with a mustard-seed tempering, urad dal, curry leaves, and fresh coconut. Let me transport you to...
Quick baghara baingan — eggplant in a peanut and sesame sauce — is the Hyderabadi classic slimmed down for a weeknight: peanut butter and tahini stand in for the long grinder work, with tamarind and dark brown sugar for sweet-sour depth. I've always been captivated by...
Kathirikai poriyal — a South Indian eggplant stir-fry — pairs tender eggplant with chana dal, coriander seeds, and dried chilies ground into a coarse, nutty masala. It's the kind of side dish that quietly becomes the reason for the rice. Ready to explore the...